Utopenec
Utopenec (singular, often also used in the plural utopenci , in German literally the 'drowned') is a traditional specialty of Bohemian cuisine . It is a böhmische smoked cooked sausage (so-called. " Špekáčky "), which in a Sud is inserted of vinegar and water with onions and spices. The food is prepared at home or offered as a snack in restaurants and beer gardens .
Basic recipe and variants
In principle, the snack should be prepared from a special buckwurst , the so-called " špekáčky ". They have been produced in Bohemia since the end of the 19th century and are subject to stricter requirements than other types of boiled sausage, which are not considered traditional (and therefore unsuitable as an ingredient, although they are used). Originally, the sausage should consist of 50 percent beef, 20 percent pork and 30 percent diced bacon (hence the name: translated into German the sausage means 'bacon sausage'), but this is increasingly being softened; the inclusion of the bacon sausage in the "Directory of Guaranteed Traditional Specialties " in 2011 could have a preventive effect.
The fundamental variant consists of these Czech "fat sausages", cut into pieces or halves (optionally with peeled intestine), which together with onion rings, to taste with garlic or sugar, and with spices such as pepper, bay leaf , allspice and juniper berry in Glass to be placed in a vinegar brew. The brew of vinegar and water is first boiled, preferably together with the spices, and poured into the glasses while hot. As a rule, the ingredients should stay in the jar for a good week, but variants are often offered that are only very briefly in the brine.
Both prepared at home and as a snack in restaurants, there are countless deviations from the basic recipe. So z. For example, other types of bockwurst are used (such as "buřty") whose consistency (content of beef and pork, fat, water ...) does not meet the legal requirements, including frankfurter sausages or even salami . In addition, ingredients not provided for in the traditional version are used or added, such as paprika , mustard , ketchup , Worcestershire sauce , curry and others.
If you do not get a Bohemian original Špekáček sausage (the quality of which is often doubtful, especially in mail order), you can switch to the Swiss Cervelatwurst , whose composition and preparation are very similar to the Bohemian sausage and whose quality is at least consistent.
Surname
The origin of the name utopenec , which can best be translated into German as drowned man , is based on an unproven explanation and legend. It is generally assumed that this dish was created well over a hundred years ago by the innkeeper and miller Šamánek, who presumably lived in the Beroun area, and that the sausage was first served in a sour vinegar-water infusion, later with onions and Spices, should have prepared. This is followed by the first explanation: The sausages cut into pieces drowned in the brine. Legend has it that the said Šamánek had an accident while repairing the wheel of his mill and drowned, which was then reflected in the name of the food.
Individual evidence
- ↑ Špekáčky dnes? Podívejte se, co říká norma a jaká je realita , on: domaci.eurozpravy.cz
- ↑ špekáček , calorie tables (with composition), on: kaloricketabulky.cz
- ↑ a b Špekáčky , Overview of Standards, a website of the Ministry of Agriculture of the Czech Republic, on bezpecnostpotravin.cz
- ↑ Regulation (EU) No. 158/2011 of the Commission of February 21, 2011 for the entry of a name in the list of guaranteed traditional specialties (“Špekáčky” / “Špekačky” (GTS)) . In: Official Journal of the European Union .
- ↑ a b c koř: Óda na utopence , on: coop.cz
- ↑ a b Renata Petříčková: Špekáček není Buřt. A někdy ani špekáček , Server Vitalia, July 7, 2010, on: vitalia.cz
