Marinated football sausages - step-by-step recipe with photos

There are several ways to cook sausages on the grill. It would seem that the process is monotonous. In fact, sausages can be pickled, stuffed and sprinkled with spices.

It doesn’t matter what kind of minced meat the sausages themselves are made from, the selected recipes are perfect for any product.

Are you going to nature, but don’t want to spend a lot of time on barbecue? Sausages over a fire will help out in any situation. In addition, you can surprise everyone with an unusual presentation.

What are Utopians?

What are “drowned people”? These are pickled bacon. That is, sausages with pieces of fat in a marinade, sometimes with the addition of tomato sauce. They are poured raw with cold or hot marinade and left to soak thoroughly for several days (from 3 days to 3 weeks). Utopency is a traditional Czech beer snack - spicy, aromatic, soft, surprisingly tasty!

Wow, what a smell... Come on, pour it!

The name of this snack translates as “drowned people”. It is believed that the drowning people call it this because the sausages seem to be drowned in a marinade.

And there is also this legend...

Once upon a time there lived a miller, Pan Shamanek, who in addition to the mill owned a brewery. One day a wonderful idea occurred to him: to store sausages (spices) in a sour marinade. Over time, the miller began to add onions and spices to the marinade. The appetizer was an incredible success: it was hearty, tasty, spicy - just right with beer! Alas, Pan Shamanek drowned while repairing a mill wheel, and since then these sausages have been gloomily called “drowned people.”

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Basic

Marinade

What are they served with?

Despite the strange name, drowned meat is a very, very tasty thing. Of course they are served with beer. If there are a lot of Utopians, then you won’t need another appetizer or even a main course.

It’s also worth taking dumplings (or bread): traditional utopians have enough fat and spices, so flour or potato dumplings will be just right.

It is customary to serve dumplings with onions, with which they were marinated.

They go with a bang with some bread and onions.

As an independent dish, utopentsy may not impress anyone, but as a snack for beer, these pickled bacon have enjoyed and will continue to enjoy well-deserved success.

Stuffed sausages

This unusual cooking method is more suitable for a wire rack - there is less chance that the cheese will leak out. Try to place the filling so that it does not peek out from the cut.

Ingredients:

• sausages;
• hard cheese;
• dried basil;
• mayonnaise;
• garlic.

Preparation:

1. Grate the cheese. Squeeze the garlic into it and add basil. Season the mixture with mayonnaise. Stir.
2. Remove the sausages from the shell and make a longitudinal cut in the middle of each one.
3. Place the cheese mixture into the cut and press the sausage tightly.
4. Bake over coals on a grill.

So that preparing for a picnic does not cause you any trouble, choose the simplest snacks for this event. Delicious sausages on the grill are ideal in this regard.

Utopians recipes

How to prepare this original Czech appetizer? The recipe is simple , and the result is very, very pleasant. So we recommend it to beer lovers.

Before starting the process, let's take another look at the result for inspiration.

Recipe No. 1

You will need:

• Spikes - 1.5 kg;

For the marinade:

• 600 gr. 3% vinegar;
• 3 glasses of water (750 ml)
• Ground black pepper - ¾ tablespoon;
• 16 black peppercorns;
• 16 peas of allspice;
• Bay leaf - 3 pieces;
• Sugar - ¾ tablespoon;
• Salt - 3 tablespoons;
• Vegetable oil - 1 tablespoon (preferably olive).

Besides:

• Mustard, horseradish, onion, chili pepper, pickled cucumbers - to taste.

Cooking:

• Mix the ingredients for the marinade and put on fire.
• Bring to a boil and simmer for a minute.
• Peel the onion and cut into rings.
• Cut peppers and cucumbers into thin strips.
• We cut the bacon: grease it with horseradish and mustard, add slices of pepper.
• Place onion rings at the bottom of the jar (layer - at least 1 cm).
• Then a layer of bacon, onions on top - and more bacon.
• Fill with marinade.
• Place in the refrigerator for a week.

The process is underway.

Recipe No. 2

1. For the marinade we will need the same products.
2. Of course, you need some spices. And also garlic and hot pepper.
3. Prepare the marinade.
4. We fill the bacon with garlic and pepper, chop it with skewers and put it in a jar - on a bed of onion rings. Fill the jar with onions and bacon (one at a time) and fill with marinade.

For a small recipe - a small picture. Everyone to the bank. In cramped conditions - no offense.

Recipe No. 3

You will need:

• Spikes - 8 pcs.;
• Water - 120 ml;
• Apple cider vinegar - 80 ml;
• Dark beer - 240 ml;
• Dijon mustard - to taste;
• Chili pepper - 8 pcs.;
• Salt - 1 tablespoon;
• Sugar - 1 teaspoon;
• Bay leaf - 4 pieces;
• Ground allspice - 1 teaspoon.

Cooking:

1. Mix water, vinegar, spices and beer, put on fire, bring to a boil.
2. Boil for 2 minutes, remove from heat.
3. We cut the bacon, coat it with mustard, put in the chili pepper, and chop it with a skewer.
4. Place chopped onions at the bottom of the jar, then a layer of bacon, onions again, etc. There should be an onion on top.
5. Pour in warm marinade.
6. Close and put in the refrigerator.
7. We wait a week, take the beer, open the can - and enjoy!

The main thing when you eat is not to put it on yourself!

Char-grilled sausages in a juicy marinade

The simplest marinade can be prepared from the most popular sauces - ketchup and mayonnaise. They will make the sausages juicy, and the onions will add a little piquancy. If you want to make the sausages more spicy, add a spoonful of mustard; it will not spoil this marinade at all.

Ingredients:

• sausages;
• 5 tbsp. mayonnaise;
• 5 tbsp. ketchup;
• 1 onion.

Useful tips and interesting facts

1. For proper drowning, you need to take pork bacon (sausages with fat) : certainly natural, in the intestines. It doesn't sound very appetizing, but it tastes just great.
2. In ancient times, a spacious clay pot was used to make this snack.
3. You can add whole cloves to the marinade (5 flowers per 1.5 kg of cloves).
4. If the bacon is too fatty for you and your company, you can take sausages or sausages (but certainly natural ones).
5. You can pour utopians with either warm or cold marinade.
6. The optimal time for “marinating” utopians is 7-10 days.
7. You can take this snack with you outdoors or to any celebration with beer.
8. It is believed that you should order utopentsy in establishments in the Czech Republic after 3 glasses of beer.

Czech drowners without beer are money down the drain. And this is truly so!

PROCESS

Cool the minced meat in the freezer for half an hour (so that the fat does not flake off when kneading), then put it in a large container.
We first dissolve all the ingredients in soy sauce, and then pour this “hodgepodge” into the minced meat and mix thoroughly.

You can do this by hand, but we use a mixer with attachments for beating the dough (the minced meat from the freezer is cold).

Beat for about 5 minutes until smooth, until thin fibers form, I hope you can understand it from the picture. The photographs show different types of minced meat - we usually immediately prepare assorted chicken, pork and beef.

At night (or just for 8+ hours) we put the resulting raw material in the refrigerator so that it steeps thoroughly.

Then, using a culinary silicone bag, we place our minced meat on trays in the form of long thin sausages (about 1.5 centimeters in diameter).

We tried laying them out in a spiral, but the “smooth” beers were later easier to store.

Place the trays on the dryer and set the temperature to 75 degrees or so. This is the maximum for us. There are a large number of models that cannot provide such a temperature (maximum around 60); sausages will take longer to cook on them.

We turn it on... and after a few hours we begin to drool from the smells.

In our dryer, despite the additional trays, the temperature is distributed more or less evenly. However, it's still a little hotter down there.

There are dryers in which the heat is distributed very unevenly.

For the first 6 hours we don’t open the dryer at all, then we can swap the trays for greater uniformity, if necessary.

For vegetables and fruits, the dryer manufacturer recommends taking a break, allowing the product to cool every 4 hours. We didn't do this with sausages. If you know if it is necessary, please write in the comments.

We usually place trays with chicken sausages at the top, with beef sausages at the bottom, and with pork sausages in the middle. In this case, there is usually no need to bother. But everything is individual, depends on your equipment and the thickness of the sausages, look at the situation.

We like the beer that comes out after about 9 to 10 hours of drying. Those who like softer and juicier ones can take them off earlier, and those who like “crackers” will hold them longer...

If you charge the dryer early in the morning, then by the evening you will have delicious hot sausages for dinner, which go very well not only with beer, but also with wine, and are also good on their own!

Where to try drowning in Prague

1. Shveikovsky" restaurant "U Kalicha" . Translated into Russian it means “At the bowl”. The establishment is famous for its utopets, prepared according to a traditional recipe.

Restaurant "U Kalicha" is one of the oldest and most famous in Prague. He is mentioned in Jaroslav Hasek’s novel “The Adventures of the Good Soldier Schweik during the World War.” Everyone should try the local snacks.

2. “Zlý Časy” (has two Russian names - “Bad Times” and “Evil Hours”) is known for a variety of beers, excellent pork ribs and utopets.

Although not in the very center, it makes sense to visit here. In 2012, the Zlý Časy beer hall was recognized as the best in Prague.

Soft, satisfying, aromatic - you can cook it at home. Or you can go to the wonderful Czech Republic and find real utopians there and eat real Czech beer with them. Bon appetit! Dobrou chut!

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