Drowned

Drowned

Category: Cold meals and snacks

Kitchen: Czech

Ingredients
Shpikachki	1 kg
Bulb onions	1 kg
Vinegar	300 g
Salt	3 tbsp. l.
Sugar	0.5 tbsp. l.
Vegetable oil	0.5 tbsp. l.
bay leaf, spices	taste

Cooking method

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• A hundred years ago, the miller Shamanek Beroun lived. In addition to the mill, he had a pub. One day he came up with the idea of ​​putting sausages in a sour marinade to preserve them. And then I added onions and other spices to this marinade. Thanks to this, his pub has become very popular.
• The miller, who is also the owner of the pub, drowned while repairing the mill wheel.
• Czechs, masters of black humor, have since called these sausages Utopenets.
• You bought, for example, a kilo of pork fat.
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• No, better not. GIFT, for example, a kilo of pork fat !!!
• It's nicer this way. True?
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• Pork sausages are such pork sausages. With pieces, inside, fat. Remember how in the amateur, twenty-ninety sausages? These sausages, if these are real pork sausages, and not some kind of ersatz fake, always in natural, sorry, the guts are stuffed. A shell, if technologically speaking.
• Many people think that they are intended solely to fry them. Don't believe me? Try to cook. When you try it, throw it away, you will understand that I told you the truth.
• The retreat is small.
• I happened to work in Czechoslovakia for quite a long time. Yes! Yes! It is in CzechoSlovakia !!! There is no mistake.
• So that's it. I could not find photos in the archives on the topic "How to fry pork pork", and got into the Internet. It would be better not to climb. Sheer lack of spirituality and ... Okay, I won't swear.
• Here's what I saw on the internet. These will not be three pictures of mine. The pictures clearly show that in some places there are no shpikachki, but the text talks about them. So let's talk "about the principle".
• Fry in a cauldron or on a wire rack?
• What's this? Kazan kebob or kupaty? Is it possible to?
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• Or on skewers? Well, not kebabs ... or kebabs?
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• More or less correct - this is it. At least some, but a kind of oven.
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• What is the right way then?
• Imagine a tall and narrow metal cabinet. In its lower compartment, burning, or smoldering coals are poured. In the roof and only there are holes for the hood. Inside the cabinet, transverse pins are fastened onto which the pouches are hung. This is how it looks like.
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• Such garlands are hung in tiers. Above each other. And as the preparation progresses, these tiers change places. That is, they are outweighed from time to time. Thus, the lower ones are constantly doused with fat, which drips from above. And it turns out ..., in my opinion, a bit fat ... more suitable for vodka than for beer. Although ... the taste and color ....
• But, we will be about something else. I'll try to convince you that frying pork pork is a good, but not the only way to use them with great pleasure!
• So, the drowned people. To be honest, this is exclusively a beer snack, as an independent dish will not roll anyway. Perhaps with vodka !!!
• “… Well, first of all, this is, of course, a drowned man. For those who do not know - this is a pickled (not boiled or somehow still cooked), pickled sausage. Juicy, soft, aromatic…. Depending on how and by whom the drowned man is prepared, it can be stuffed (precisely stuffed) with onions, cucumbers or paprika. It is usually served with pickled onions. Marinade in different establishments may differ from each other, ... therefore, you can hardly find drowned people of the same taste. They are moderately spicy, with an almost imperceptible taste of fat, or something, although the sausages are very, very piggy. ... With chilled beer or something stronger, like plum brandy or boletus. ... In a word, the taste is sysypical ... you eat one, instead of "thank you" the tongue is spinning just "give me more ..." © "Beer and adjectives" the author is me too ....
• Let's talk about the drowned people.
• We will need, in addition to pills, something else. Not much, but ... will be needed. Here it is!
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• A three-liter can is due to the lack of earthenware of the appropriate format.A faceted glass is like a measure of all the values ​​we need for ... well, or almost all.
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• The first step is to prepare the marinade. Let's start with six hundred grams of vinegar. Three percent is recommended. Canteen, not canteen, mind you, the usual consistency.
• So for two hundred grams of nine percent, add four hundred water.
• And then just water. They write seven hundred grams. Three glasses, then.
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• And spices. ON shashteen peas of black and allspice, three quarters of a tablespoon of ground black pepper (I took a mixture of four peppers), three lavrushki, and sugar ... three quarters of the same tablespoon.
• And all in the saucepan.
• Yes. If, suddenly, there are several mustard seeds at hand - do not neglect !!! You can't do it worse.
• Soltsy. Three tablespoons with a moderate top.
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• An incomplete spoonful of butter. Some kind of vegetable. Delicious. From seeds, such as grape seeds.
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• And into the fire. as it boils, we count until it boils, stirring. And turn it off. And immediately take it out on the porch, let it cool.
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• While it cools, clean the onion and ring it. Not thin, but not large. Moderately.
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• And on the bottom of the jar, generously pour chopped onions. So that a pillow is formed in a centimeter - one and a half.
• Then put the lard and again a layer of onion. A centimeter, approximately.
• Here a note is required. Some advise to clean the pork fat. This is what I really didn't understand. No, if we take, say, supermarket ones in a cellophane casing, then yes. But, it is better not to use such pork fat for drowned people. Generally speaking, it is better to just throw them out. Immediately.
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• And here we could have finished. It's easy to say that this is how we fill the jar to the top. And then…., But !!! Let's be smart. Bearing in mind that there are no identical drowned people. As there are no, say, identical pickles on the same village street. And therefore, take and cut the lard lengthwise.
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• And let's apply mustard !!! Only the real one. Vigorous.
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• Horseradish, smelling and wiping away a tear ...
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• Pepper. It is, of course, possible and fresh Chilyakan, but not. So I took pickled one. It is not very spicy, but very tasty.
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• And also him ... in the pork.
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• And we will send all these pork porks with fillings to the jar, in between the beams. Then we'll see if it was necessary?
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• And then the marinade has cooled down.
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• Fill the jar. Up to the top. To the brim.
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• Cover with a lid. Just let it stand in the kitchen until morning. I'll put it in the refrigerator tomorrow. The bank will stand for at least seven days. In an amicable way, you need ten….
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• I will notice. If you choose the right pork porks, not some tolerastic ones, but really piglets, but in the gut, then I guarantee you pleasure. And with beer and ... in general, in a week and a half we will come back and try.
• And yet ... I myself have not tried it, but citizens say:
• “... And now - the secret of the Czech drowned people, about whom the locals are silent, so as not to frighten tourists. Good drowned men should ... rot a little. Therefore, do not put them in the refrigerator. The taste is unexpected, but it's worth trying them! ... "
• During, I repeat, several short years of my residence in Czechoslovakia, I have never heard of such a thing. BUT!!! Who suddenly wants to try? Then tell me ... if you can.
• Origanal recipe.
• Recept na vyrobu utopencu podle Martina Kohouta
• Utopenci neboli spekacky v octu nejsou zadna minutka - potrebuji pet az sedm dnu na to, aby se spravne rozlezely. Je to idealni pochoutka na chatu, cekate-li hosty. Lze ji totiz pripravit predem, navic nepotrebujete lednicku, behem deseti minut utopenec na stole nevychladne a prijemne se zaleva pivem.
• M N O Z S T V I
• do petilitrove lahve od okurku
• S U R O V I N Y
• 2 kg mene tucnych spekacku
• 1.75 kg cibule
• 600 ml octa
• 1250 ml vody
• 5 polevkovych lzic soli - 120g
• 1/2 polevkove lzice mleteho cerneho pepre - 5g
• 3/4 polevkove lzice cukru - 10g
• 1 polevkova lzice oleje
• 3 bobkove listy
• na spicku noze chilli
• P O S T U P
• Nejprve si pripravime nalev. Dame varit vodu s octem. Ve varu pridame sul, cukr, olej, bobkovy list a chilli a nechame 2 minuty povarit. Nalev pak nechame vychladnout. Spekacky oloupeme a nakrajime na ctvrtky. Oloupanou cibuli nakrajime na rovnomerna kolecka. Do vymyte petilitrove sklenice od okurek dame cca 1 cm vysokou vrstvu cibule. Potom tuto cibuli poklademe vrstvou spekacku. Vrstvy opakujeme az do naplneni sklenice. Vychladly nalev nalijeme do pripravene sklenice. Sklenici je na zaver nutne dobre uzavrit - staci celofan a gumicka.
• Dobrou chut Vam preje Martin Kohout.
• Mate-li zajimavy recept na utopence, pak nam jej, prosim, nevahejte poslat. Vas recept zde radi uverejnime
• So ten days have passed.
• We open the jar ...
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• ... and put them on a plate of all kinds. And a little onion.
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• Here is a picture of the stuffed pork. Drowned, that is to say ...
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• Let's take a closer look. Remember what the views were? How wide were the slits ...? And now our sausages have shrunk and the fillings have been absorbed ....
• Let's cut! We inhale the aromas. Annoying and spicy !!!
• This is the drowned man who was without any inner content.
• How does it taste? Slightly spicy, spicy sausage, spicy, in a word, meaty tasty. Chesslovo - I don’t omit!
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• With mustard. Bitter astringency is added here.
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• Pepper.Since it was not very spicy, but rather bittersweet, but with a sharp edge, such a peppercorn added its own note ....
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• Well, with horseradish. There is nothing to say. Don't "pluck out your eyes", of course, but a crappy component has formed.
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• That seems to be all….
• Angela for you at your meal!
• Although ... it would be unfair not to notice, that is, not to mention the bow. The bow turned out to be very good !!! Not just pickled there, but with such a pronounced smoked meat… and so on, etc.… very tasty!
• With beer, guys, it's just amazing. Recommend!

You should, my friend, write novels.

I barely survived until I finished reading)))

And what kind of stove do you have so interesting? The skewers don't spin there, for an hour?

tse song! I almost choked with delight!

God, how delicious it is written) will have to cook ... my husband pork pork for beer, and I have onions))))

And what kind of stove do you have so interesting? The skewers don't spin there, for an hour?

It's not mine, but I've seen one. Yes, there is a mode when the spits are spinning. But ... I don't recommend it. No nonsense.

Every recipe is a song! Bravo, master!

Yes, there is a mode when the spits are spinning. But ... I don't recommend it. No nonsense.

I saw approximately the same unit in Krumlov. And trdelniks were baked in it. And these were the most delicious trdelniki I ate in the Czech Republic. Not on coals, but these, from such a stove.
That is why I made a stand))) Surely, the Czechs fry everything in them, including their sausages, for which they were masters.
The drowned man was eaten at the Kaliha when the previous owners were still there. Now the boredom is mortal there, and at the beginning of the 2000s there was still a good menu, cheerful staff and a lot of people. The spikers were naked and they were carried between tables, offering them, not even in three, but in five-liter cans. There was no filling, which is a pity. I really like the pepper version! There was onion, and I remember that it was very tasty.

Having not finished reading yet, having passed one third of the description, I run and run to shout: "Bravo !!!" , and sooner, sooner back, finish reading and enjoy reading!

[Ivanych]

Ivanych, well written !!!
It's just a pleasure to read such recipes.

amazing recipe and delicious story, and photos too! Bravissimo !!!!!

Thank you, maestro! As always, it is read avidly with saliva, and with great interest!
It would be curious to try, but wherever you can find decent specks ... Such that they can rot, and not decompose into soy components ...

God, you can eat off your fingers from the described! Wizard !!!

[Ivanych]

Ivanych, I'm yours forever !!! ... I can imagine how delicious it is! The time is approaching for trips to the cottages ..... MMMMM how delicious it will be!

Ooooh, the drowned people are magic!
Hellishly spicy, but incredibly tasty magic. I ran through a similar recipe. Has been tested. And rejected. Because how little devour does not work, but does not give much care for health With one memory, drool flows

[Ivanych]

Ivanych, if you know how to do that, then we are coming to you! (Whole Bread Maker!)

[Ivanych]

A bit strange, unusual and unfamiliar recipe for me! But at the same time it is very interesting to try what happens with ordinary pork pork if you marinate them
Ivanych, thank you very much for the new but interesting recipe! I bookmark it until I buy some pork stuff.

[Ivanych]

Ivanych, You are my idol!! With all your dishes! I believe UNNECESSARY !!! SUPER!!

[Ivanych]

Ivanych, and what am I, the first with the report?
I read the recipe, and it didn't give me rest, so I wanted to try these pickled pork pork.
Today in 3 supermarkets I did not find real pork stuff, in the market only in one kiosk, and then I took almost the last kg.
Made it strictly according to the recipe, only in Marina I added oregano and a piece of ginger. I don’t know how to do it, I’m afraid it’s not very spicy. Stuffed 4 jokes with mustard, 4 jokes with horseradish, and 2 with a sharp red pestle, in honey.
Here is my result

One bad thing is that it's too early to try on Sunday. And I’m afraid that my husband will not stand 10 days, he was already making circles around the bottle.

... I'm kicking him. Let him bear it for at least a week. Although, to be honest - not worth it. This snack really takes time.







Colleagues, thank you very much for your kind words. Straight weight turned red, honestly!
Happy Holidays! Good to all and many bright days and emotions.
Christ is Risen!

The recipe has been moved to the Under-formed section, which is closed from visitors.

Due to the constant deletion of pictures uploaded on them by third-party photo hosting sites, photos for recipes should be posted only through the site gallery.

Do you have the tools to fix

If you will allow me to ask a question ... And what is the lack of ... formalization expressed? Simple - for the Intersu. Only in the "site gallery"? So the gallery. ru is a very reliable tool.

And what is the lack of ... formalization expressed?

So after all, I brought a quote from the Rules for drawing up recipes.

Okay, I'm putting the recipe back in place, but don't do that again.

I don’t eat meat, but I read your recipe, it’s very picturesque.

[Ivanych]

Here I am with a report. I bought sausages (or shpikachek ... how is that right?) Very wonderful such sausages, in nature-shell. I cooked the marinade, cooled it down. I cut the pork sausages, smeared them with dijon, sprinkled with chopped garlic, hoisted on top of a thin, long plastic of pickled cucumber. She closed the doors and put them in the jar. In a 2-liter jar, three tiers were removed, three pork pails each, and the tiers of onions, respectively. Since there was no fresh Bulgarian or chili at hand, dried paprika flakes were sprinkled on the tiers. This creation has "served" the due date in the refrigerator. From time to time I opened it and enjoyed the aroma (spices and smoked meats). When ready we tasted it "with a bang" I liked it very much.
Thank you, Ivanych!!!

Extra delight with bows .................... ...

Peace be with you bakers!

That's how many times I tried at the place of production about 60 crowns not in the center \ basically - for the sake of comparison \ not impressed, and by the way my wife and son with a friend

Peace be with you bakers!

That's how many times I tried at the place of production about 60 crowns not in the center \ basically - for the sake of comparison \ not impressed, and by the way my wife and son with a friend

Well, THEM does not taste good, but ours is TASTY !!
THEY just don't know how to cook them ... (from ads)))))

... not impressed ...

Not surprised even once. For example, when I first tried Tatar in the Czech Republic, I finally asked to fry a cutlet. But when I tasted it ... So - not surprising. This food must be experienced.

Peace be with you bakers!

Ivanych--
Any dish should be impressed
I mentioned the Drowned people in the following way, in several trips, in several cities and eateries of different stars
even while visiting my family I tried it - I didn’t taste it, but as they say it tastes and colors

... Any dish should be impressed ...

This condition, I agree, is obligatory ... without it - nothing.

Having not finished reading yet, having passed one third of the description, I run and run to shout: "Bravo !!!" , and sooner, sooner back, finish reading and enjoy reading!

And I'm afraid to splash my car with saliva ...