Prague sausages recipe. Five Czech dishes that tourists should know about. Street food and Czech fast food

Illustration copyright Danny Nicholson Euro Tour 2013 Flickr CC BYND 2.0

The branded sausages now produced in the Czech Republic are, in general, of a higher quality than under socialism. However, as a correspondent who recently visited the Czech capital found out, among local producers and even consumers of these products, some still adhere to old habits.

I had just arrived in Prague and, coming out of the metro, stood on Wenceslas Square, watching the dome of the National Museum glisten in the morning sun.

Before you cross the Charles Bridge, before you drink to your arrival Czech beer Before even checking into the hotel, I had to do one extremely important thing here, in the central point of the city - eat a fried sausage.

There are rumors that the authorities want to remove the legendary sausage stalls from this boulevard, reminiscent of Paris, which Prague residents for some reason call the square. The district prefect said that tents and trays interfere with the passage and generally spoil the appearance of Wenceslas, and this space, meanwhile, needs to be made attractive for tourists.

Never before, it seems, have sausages been hit so hard by officials...

However, I also had a personal reason to head to the central square straight from the airport. Prague is my second home.

Illustration copyright Thinkstock Image caption Wenceslas Square in Prague in daylight

In the 90s, I lived in the capital of the Czech Republic for three years and since then I regularly visit the city itself and the friends I made here.

Living in Prague, I deliberately avoided all kinds of street sausages and tried to explore restaurants with ethnic cuisine that was fashionable at that time.

Now, when I return to stay, I prefer to eat in new establishments - to find out how culinary trends have changed in the city.

But then a Czech friend who grew up on the outskirts of Prague told me that when coming to the capital, the first thing you should do is respect the sausage from the stall on Wenceslas Square. This is some kind of national tradition, apparently.

Many Americans, by the way, are also convinced that a visitor who finds himself in New York will not behave comme il faut if he decides to neglect immediately upon arrival a hot dog from a local hawker - food, although not very hygienic, is at least iconic.

And so I ritually ate my first street sausage on Wenceslas. It was a traditional grilled klobása with a thick skin; the pork inside was dotted with small pieces of fat, making the meat more juicy and buttery.

Illustration copyright George M. GroutasSausages Vaclavske namesti Flickr CC BY 2.0 Image caption It is believed that when coming to Prague, you can’t help but try fried sausages from stalls on its central square, Wenceslas Square

It is not surprising that sausage has long been a staple food in Central Europe - after all, shelf-stable food helps survive the long winters here.

One day I went to visit a friend in Mikolov, a place on the Czech-Austrian border with a castle on a hill. And when I was getting ready to go back, my friend’s family gave me a whole sack of sausage with them as a gift - so, I suppose, so that I wouldn’t get too thin during the winter.

According to a common stereotype, the main lovers of sausages and sausages in Europe are Germans. But the Czechs have much more diversity in this sense.

What they call parek is very similar to a hot dog. And utopenec (translated as “drowned”) is the same parek, only marinated in a brine of vinegar, vegetable oil, paprika and onion.

The most popular variety - klobása - comes from Poland (in Polish it is called kielbasa). These are long, thick sausages that are usually grilled. This is exactly the kind of “klobasa” I ate at Vatslavskaya.

Illustration copyright David Farley Image caption In the Czech Republic there are many different varieties sausages

The next day I met up with two other local friends, Zuzana Dankova and Jan Valenta. The guys are organizing gastronomic walking tours around the city (the project is called “Taste of Prague”).

When, in a conversation with them, I mentioned that I planned to explore the sausage life of the Czech capital on this visit, Zuzana hastened to warn me: “Just don’t try to eat anything [from street food] on Wenceslas!”

In bewilderment, I tilted my head to the side and immediately remembered the sausage that I had tasted the day before.

“If you eat sausages on Vaclavka in broad daylight, you will feel for 24 hours that you have done something wrong,” explained Zuzana. “You can only do this if it is one in the morning and you are drunk.”

Then, just in case, she decided to make sure that she was not too late with her warning, she added: “You didn’t eat anything like that there during the day, did you?”

I hesitated: “Uh... No, what are you talking about! Such a thing would never have occurred to me...”

Illustration copyright David Farley Image caption Klobása sold on the streets of Prague is quite juicy

When I started asking Zuzana and Jan where in the city they thought the sausages were, they recommended Naše Maso (“Our Meat”) to me.

This is a relatively new butcher shop that opened in the Old Town and shares the same ownership as Michelin-starred restaurant Le Degustation and steakhouse Cestr.

I must admit that most of my Prague acquaintances directed me to Naše Maso - as soon as I uttered the treasured word “sausage”.

A few days later I went there and met the head butcher, Frantisek Ksana.

“We also opened a butcher shop, because in our restaurants guests kept asking if they could buy our meat home,” the maestro explained to me.

I looked around. The shop is just a shop, nothing special, and small in size at that...

But in the back of the hall there is a special glass display displaying steaks, chops and, yes, sausages.

Illustration copyright David Farley Image caption At Our Meat, sausages are served with mustard

And in front of the display case there are several tables so that visitors can try some of the delicacies on display right on the spot.

At the same time, you don’t have to eat dry food - sitting at the table, the taster can easily reach the tap with draft beer.

To begin with, Frantisek offered me two types of klobása to try: one with beef and the other with pork; Each one is served with mustard as a seasoning.

In the beef variety, I found a beautifully taut skin and a deep flavor bouquet, enhanced by a layer of chili pepper, the aroma of which lingered in my mouth long after tasting.

The pork skin also had a very dense skin, and the flavor of the filling contained notes of cumin and garlic.

Both also had a pleasant smoky flavor, which František explained to me was due to being smoked with beech wood chips.

“These sausages differ from those sold, say, on Wenceslas Square, first of all, in quality. [With careful tasting] you can feel the subtlest nuances of their taste,” František boasted.

Illustration copyright Getty Image caption One of Prague's many sausage stalls, Old Town

Then he offered me “parek”, for the preparation of which minced meat is stuffed into a casing and boiled for some time in water steam.

These rather simple sausages could be mistaken for a primitive version of the American hot dog, if not for their much more intense meaty taste.

“After a quarter of an hour, someone who eats parek will have a very pleasant aftertaste in their mouth,” Frantisek tells me.

I laughed and dismissed his words as a joke. “No, seriously,” he insists. “You’ll see for yourself. It’s all about aging the meat. Aging makes it not only more palatable, but also an easily digestible product.”

The company that opened Naše Maso has developed a detailed strategy for its work, outlining the principles of purchasing meat and building relationships with farmers.

She communicates her preferred methods for raising bulls and pigs to potential suppliers, ultimately selecting only those farms that meet her quality standards.

This, however, is not the only sausage place in Prague today with such a responsible approach to business. On the other side of the Old Town there is a store called the Real Meat Society.

Here you can buy environmentally friendly meat products, obtained from livestock raised on open pasture rather than in a stall.

Still, we must admit that there are still few places in the city where they truly care about quality. So Prague residents still have a lot to do in this direction.

“To get better, sometimes it is necessary to first go through degradation,” František notes philosophically. “In the 70s and 80s, meat [in Czechoslovakia] was issued on ration cards, and residents could not have it in their daily diet. After the 1989 revolution, meat abundance came, and the people quickly got used to the absence of shortages. But he was also accustomed to the poor quality of meat with which he was treated."

The Czechs have already achieved a lot on the path to reviving their cuisine. To understand the historical context in which it existed under socialism, we will have to mentally return to 1948, when the so-called February coup took place in the country, and the communists seized power.

Illustration copyright Getty Image caption The Velvet Revolution, when the Czech Republic and Slovakia achieved a bloodless divorce and got rid of socialism, began with demonstrations right here, on Wenceslas Square

They say that a few years later, by order of the government, the cookbook “Recipes for Hot Dishes” was compiled and published, and from then on all restaurants were ordered to cook within the culinary framework specified by it.

If a dish appeared on the menu of any restaurant that was not included in the book, then this establishment was threatened with serious sanctions.

Add to this the fact that consumption food products, especially meat, was then strictly rationed in all countries of the socialist camp - and it will become easier for you to imagine how dull and meager the local population was forced to follow for several decades of recent history.

Frantisek is one of those people who actively tries to make up for lost time. And, judging by the quality of the products he produces and the stable demand for them, this ambitious Czech is on the right track.

Towards the end of my week-long visit to Prague, I found myself back in Wenceslas Square. It was about one in the morning, and I was heading to the metro, having already had a glass or two of beer during the evening.

Then I very appropriately remembered the advice of my Prague friend and... a few minutes later I was happily devouring sausage from a street stall, standing on the same spot as a week ago.

But only now, initiated into the secret city etiquette, I did it like a real Prague resident - at night, slightly drunk.

Illustration copyright Thinkstock Image caption The best time for Prague sausages is late evening Illustration copyright Thinkstock Image caption Street jazz in evening Prague - not just sausages...

• You can read it on the website.

These sausages are so delicious that you don't even need beer to go with them! By different recipes You will receive products that are completely different in appearance, different in taste and aroma.

Step by step recipe homemade sausages for beer

Ingredients	Quantity
sausage intestines -	3m
guilt -	110 ml
pork -	800 g
vegetable oil -	30 ml
parsley -	20 g
beef -	1200 g
onion -	2 pcs.
garlic -	8 cloves
thyme -	5 g
cardamom -	5 g
coriander -	5 g
black pepper -	5 g
marjoram -	5 g
salt -	100 g
Cooking time: 60 minutes	Calorie content per 100 grams: 203 Kcal

How to prepare sausages for beer:

1. Pour marjoram, dry garlic, black pepper, thyme, coriander and cardamom into a mortar;
2. All these spices must be in their original form to be ground with a pestle into a homogeneous mixture that releases an incredible aroma;
3. Rinse the meat, dry it and trim it from fat, if desired;
4. Cut into small pieces and grind through a meat grinder. You can also grind it using a blender;
5. Place in a bowl, add spices, salt to taste, pour in wine;
6. Peel, wash and coarsely chop the onion;
7. Grind in the same way in a blender or using a meat grinder;
8. Add to the minced meat, adding chopped and pre-washed parsley;
9. Knead the minced meat by hand, making it homogeneous;
10. You can beat it to remove air from the mass so that the sausages are completely poured;
11. Place the sausage attachment on the meat grinder and pull on the washed intestine;
12. Fill the hole and make sausages of the desired size;
13. Tie the end and you can cut the products;
14. Heat the oil in a frying pan, add the sausages and fry them until cooked on all sides.

Czech sausages for beer

• 1300 g pork;
• 3.5 m of intestine;
• 230 ml wine;
• 800 g beef;
• 1 loaf;
• 170 ml cream;
• 500 g pork breast;
• 340 ml milk;
• ground cloves;
• nutmeg;
• salt.

Time – 1 hour and 10 minutes + 8 hours.

Calories – 209.

How sausages are made:

Bavarian sausages with beer

• 250 g beef;
• 1200 g pork;
• 90 ml cream;
• 140 g onion;
• black pepper;
• white pepper;
• salt;
• parsley;
• intestines.

Time – 50 minutes + 7 hours.

Calories – 222.

Step-by-step preparation:

1. Trim pork and beef from fat with a sharp knife;
2. Rinse the pieces of meat, dry and place on a cutting board;
3. Cut into as small pieces as possible and chop into minced meat with the sharpest knife;
4. Peel the onion, rinse it and chop it with a grater;
5. Add it to the minced meat along with the spices and mix;
6. Wash the parsley, chop finely and mix it into the minced meat;
7. Knead the whole mass, cover and put in the refrigerator for two hours;
8. After this, pour cream into the meat, stir until smooth and leave for another hour;
9. Rinse the intestines, fill them with minced meat, tying them in the right places;
10. Place the finished sausages in the refrigerator for several hours;
11. After this, cut them into portions and put them in a saucepan;
12. Pour in water and boil until tender for fifteen minutes.

Spicy kupaty for beer

• ½ head of garlic;
• 3 bows;
• 1200 g fatty pork;
• 15 ml lemon juice;
• cinnamon;
• salt;
• black pepper;
• khmeli-suneli;
• carnation;
• intestines.

Time – 1 hour and 10 minutes.

Calories – 223.

Cooking sausages:

1. Peel the garlic, remove the stems from each clove and cut them into slices;
2. Peel the onion, coarsely chop all three heads;
3. Wash the meat, dry it and cut into small pieces;
4. Mix all three ingredients together, pass them into a meat grinder;
5. Add salt to the resulting mass and mix for uniform distribution;
6. Break the cinnamon into pieces and pour into a mortar along with black pepper and cloves;
7. Grind all three spices into a homogeneous dust, add suneli hops and mix;
8. Pour in the citrus juice, combine well and mix the whole mass with the minced meat;
9. Stuff the intestine with minced meat, tying it every 10 cm;
10. Preheat the grill to cook the sausages, add them and grill until they are ready.

Sauce options

For sausages to be tasty, they must be supplemented with some unusual sauce. Of course, there will be those who will choose mustard, mayonnaise or ketchup for this, or even mix everything together. But let's think more modernly, let's make homemade sauces instead of buying ready-made ones!

Cheesy

For this light and at the same time satisfying sauce, prepare again 0.5 cups of sour cream or yogurt, 3 tbsp. spoons of cottage cheese, 2 tbsp. heaped spoons of mayonnaise, 1 tbsp. a spoonful of tomato sauce, a little salt, black pepper and dill.

For this sauce, all ingredients need to be mixed. To do this, you need to wash the dill and finely chop it, and put the cottage cheese through a sieve or grind it in a blender until smooth.

Hot sauce with horseradish and chili

True extreme lovers can add this sauce to spicy sausages. But before doing this, we advise you to think carefully!

Take ½ cup sour cream, 10 g horseradish, 2 pieces of garlic, ½ chili pod, 50 ml mayonnaise, a little curry, salt and black pepper.

Horseradish must be peeled, grated or finely chopped with a sharp knife. You need to do the same with garlic and chili. If you want it very spicy, you can leave the pepper seeds inside. Otherwise, of course, you need to get rid of them.

Mix the resulting ingredients, add sour cream, mayonnaise, salt, black pepper and curry. Mix everything thoroughly and refrigerate in an airtight container for at least one hour.

From yogurt and pickled cucumbers

For it you will need about 0.5 cups of classic thick yogurt (Greek is ideal), 1 cucumber, 1 piece of garlic, 1 tbsp. a spoonful of tomato sauce, a few sprigs of any herbs and salt.

The cucumber must be finely chopped or used with a grater. Crush the garlic, rinse and chop the greens. Mix these three components, salt them, add tomato sauce and yogurt. Mix everything well and let it brew for at least half an hour.

Walnut

And the last sauce that we will offer you today is a nut-based sauce. It has a very special taste, and because of this, many may be afraid to cook it. But if you take a risk, believe me, you definitely won’t regret it.

You will need half a glass of spicy tomato paste, 30 g prunes, 50 g nuts and half a lemon. These ingredients will be enough to prepare a special sauce.

First you need to rinse the prunes, then chop them finely and pour them into a bowl. Boil some water and pour it over the dried fruits. Let it sit for ten minutes, then dry with napkins. Dry the nuts in a dry frying pan, cool and chop finely. Wash the lemon and remove the zest using a special grater.

Traditions of serving sausages to the table

To ensure that your family or guests literally pounce on the sausages served to the table, you need to take care in advance to ensure that the presentation is as appetizing as possible.

Most classic version serving - a large cutting board. Arrange the sausages; in the center or somewhere on the edge you can put a bowl with the prepared sauce. You can also place some pickles nearby. This can be pickled onions, carrots, cabbage, cucumbers, etc.

You can serve the sausages on a large flat platter. Place the most different vegetables, cooked on the grill. These can be eggplant slices, zucchini rings, tomatoes, peppers and some fresh herbs. Vegetables can also be served fresh.

In addition to vegetables and pickles, sausages can be complemented with cheese, baked potatoes in spices, or just fresh, crispy ciabatta/baguette that you just took out of the oven.

To make the beer sausages really tasty, we really insist on preparing the minced meat ourselves. Do not buy ready-made minced meat, because you do not know what is included in its composition, and this can significantly affect the quality and overall taste of future sausages.

If you decide to cook sausages only from beef, then be sure to supplement the meat with beef fat, otherwise your finished products will turn out very dry.

To get the maximum delicious sausages use fresh spices. We mean that they must be taken in their original form. That is, instead of ground black pepper, take peas, instead of ground cloves, take whole buds, and instead of ground cinnamon, choose sticks. In this form, the spices are as aromatic as possible and give dishes an incredible taste!

Be sure to prepare these sausages for beer, even if you are not expecting guests. Make a beautiful presentation and delicious dinner together with good mood guaranteed for you!

Dumplings

These are Czech dumplings made from wheat or potato flour, boiled in water and formed into balls, then cut into slices and served hot.

Goulash

A very popular dish in bars. It has many variations, but the most common is to cut the beef into large pieces and pour a thick, slightly hot sauce. Usually goulash is served with raw chopped onions and horseradish. (It should be noted that the name of the dish comes from the Hungarian word “gulyás”, which is more reminiscent of soup.

Czech goulash is more similar to the Hungarian dish perkelt.) One type of goulash is savory goulash, which, as the name suggests, is cooked with seasonings, but is not as spicy. Szegedin goulash is made with pork, not beef, and cabbage.

Beef Goulash

A classic Czech dish served with sliced ​​bread (Czech: houskovy) dumplings. Fresh onions and peppers are usually served as a garnish.

Pork goulash

The main dish of Czech cuisine. It is served in the same way as beef goulash, except for the meat: it is made from pork.

Utopians

A delicacy served with beer. These are sausages that are marinated with vinegar, vegetable oil, onions, red peppers and various spices. Such preparations are usually made in beer stores themselves or at home.

Svichkova with sour cream

Beef tenderloin in cream. Cooking method homemade food and the food served at the bar is different. But even the quality and taste depend on the bar. But as a rule, the tenderloin is marinated and then fried with root vegetables and onions. When the meat is ready, you need to take out the vegetables and “stavu” (meat juice) and wipe them. The sauce is made from cream and flour.

The meat is cut into slices and served with sauce, bread dumplings, a slice of lemon with whipped cream and cranberry sauce. Although the name comes from a specific type of meat, the word “svickova” can also be applied to the sauce and served with other meats, such as venison or rabbit.

Svičkova with sour cream is often called the sweet brother of Czech goulash. This is beef tenderloin that is fried in a pot and served with a creamy sauce. Carrots add sweetness to it. Serve cranberries and whipped cream on the side.

Fried pork with dumplings and cabbage

This is for real traditional food in the Czech Republic. The basis of this dish is pork, which is served with dumplings and sauerkraut. Of course, it may seem bland and greasy, but it is one of the most favorite dishes among Czechs, and in Prague you can find it in many restaurants.

Fruit dumplings

There are many variations of this dish. Bread and potato dumplings are also very popular. Bread ones are often served with gravy, in which the dumpling can be dipped. Potato dumplings are served as an additional dish to fried or smoked meat. Špekove dumplings are made from fatty bacon and are no longer so popular.

Fruit dumplings are filled with a variety of fruits, but the most common are plums, apricots and blueberries. Served with cottage cheese or poppy seeds. Despite the fact that the dish is sweet, it is often eaten instead of the first course.

Kalach

These are delicious Czech pies filled with fruit, jam or cottage cheese.

Smazak

Grilled cheese(smažený sýr). It is rolled in breadcrumbs, fried and served with salad.

Fried champignons

Mushrooms are rolled in breadcrumbs and fried.

Payments

One of the Czechs' favorite dishes. It looks like a big round waffle. They must be served piping hot. There are payments with chocolate or nut filling, there are many options.

Houska

This is a Czech bun. It is prepared from wheat flour, water, yeast and salt. Sprinkle poppy seeds, cumin or salt on top. So delicious, so sweet yeast bun with eggs is found in almost every Eastern European country. Typically it is a braided bun with or without raisins. Czechs and Bohemians call it “houska”.

For Jews this is challah. This bun is like French brioche. It is incredibly tasty both on its own and with butter or fried. Leftover buns can be used to make bread pudding or doughnuts.

Baked kahna

This is Bohemian roast duck. Served with bread dumplings and stewed red cabbage. In the past, duck or goose dishes were too expensive to afford to eat every day, so this dish was only served on special days.

Biftek

This is a medium rare steak. If you want to order your steak well done, be sure to say "done." It is usually served with French fries and sometimes an egg.

Fried chicken cutlets

Cutlets rolled in breadcrumbs. They are very similar to Wiener schnitzel, but Czech cuisine usually does not use cheese. This dish is usually served with cold potato salad or boiled potatoes.

Chicken breast

Served with any side dish, but most often with potato pancakes(grated and fried in the form of pancakes).

Roasted rabbit

Roasted rabbit is a very popular dish, although it is not often found in restaurants. This lean meat can be prepared in different ways: cream sauce, fry with garlic or cook without seasoning with vegetables and onions.

Czech dishes have many ways of preparation. If you like the dish itself, but don't like the sauce, just order it without the sauce (“imposs omachki”).

In the Czech menu you can find the following names:

• Směs – for example, “Kuřecí směs”. This means that the meat is cut into small pieces.
• Prsa chicken breasts.
• Piquant, Ďábelský, Pálivý – the dish is served with hot sauce.

Today, store shelves are simply bursting with an abundance of meat products. You can find literally everything there, from boiled ham to jellied meat, and of course, sausages and sausages in every possible variety. But a true housewife knows what the producers of this meat product add to their products, which is why she prefers homemade delicacies over store-bought ones. Homemade sausages, what could be tastier and healthier? They go well with beer and with any side dish, such deliciousness will decorate, and festive table, and will cheer you up on gray days.

To prepare Czech sausages you will need:

• - 1.2-1.3 kg;
• – 0.75-0.9 kg;
• – 0.5 kg;
• Cleaned intestine - 3.5-4 meters;
• Dry red or white wine – 220-240 ml;
• – 170 ml;
• – 350 ml;
• White loaf – 1 pc.;
• Ground cloves;
• Grated nutmeg;
• Salt and pepper

Estimated cooking time 1 hour and 30 minutes, the nutritional value– 209 Kcal.

Step-by-step preparation of sausages

1 step

Rinse beef, pork and brisket in running water and dry. Cut into pieces and grind into minced meat in a meat grinder. Stir and add nutmeg, salt, pepper and cloves to the resulting minced meat.

Step 2

Mix everything thoroughly again, cover the pan with the minced meat with an airtight lid or film and put it in the refrigerator to brew for eight hours.

Step 3

After the meat has been infused in the refrigerator, we continue. Coarsely chop the loaf so that it is convenient to separate the crust from the pulp. Pour milk over the loaf pulp and let it soak.

Step 4

Mix the milk pulp of the loaf with minced meat.

Step 5

Step 6

Rinse your colon. Inflate it and check for damage. Place it on the special attachment on the meat grinder for preparing sausage.

Step 7

When stuffing the intestine with minced meat, do not forget to immediately bandage it every 15-17 cm.

Step 8

Place the resulting sausages in a mold or on a frying sheet. Using a toothpick or a needle, make three or four holes on each sausage so that when baking, the casing does not burst from the boiling contents. Place in the oven and bake at 190-200 C;

Step 9

Serve with or without a side dish, it's up to you. You can decorate with herbs or spices.

Czechs are famous meat eaters. And Czech sausages, of all kinds, complete with the Czech national drink, beer, unsurpassed in taste and variety, are not only a dish that can be found “at every step” in a cafe or restaurant, but also in home menu any Czech family.

Grocery set of ingredients for cooking home of Christmas Czech wine sausages.

1. Boneless beef (small amount of fat allowed) – 600 g
2. Pork tenderloin – 300 g
3. Pork shoulder, without skin and bones, but with a layer of fat – 500 g
4. Onion – 1 piece
5. Garlic cloves – 4 pcs.
6. White dried loaf – 400 g
7. Dry grape wine – 300 g
8. Milk – 250 g
9. Heavy cream (25% and above) – 250 g
10. Spices, including salt, pepper mixtures and powders nutmeg, and dried clove bud umbrellas - to the taste of the one who cooks
11. Natural sweet cream butter – 50 g

Step-by-step preparation steps:

1. Wash all types of meat (beef, pork tenderloin and shoulder) and cut into small pieces so that they can fit into the meat grinder. Transfer to a bowl.
2. In a small but deep bowl, mix the wine with all the spices, including salt, a mixture of peppers and nutmeg powders, and dried clove buds.
3. Peel the onion and garlic cloves, wash and cut so that they can fit into the ear of the meat grinder. Transfer to a bowl with the meat.
4. Grind the meat, onion and garlic cloves in a meat grinder 3 times and transfer the resulting minced meat to the same bowl where they were.
5. Add wine to the minced meat with the spices dissolved in it and mix very thoroughly. For this purpose, you can use a mixer with a stirrer attachment.
6. Stretch and secure cling film over the bowl of minced meat and place it in the refrigerator to “mature” for a day.
7. Cut the slightly dried loaf into pieces, place in a bowl and pour milk over it for half an hour.
8. Using a blender, grind the contents of the bowl with milk and bread.
9. Add the crushed bread and milk mixture to the minced meat (with wine) and stir, slowly adding cream. The result should be a thin, but not liquid, homogeneous meat mass.
10. Using a pastry syringe or using a special attachment on a meat grinder for preparing sausage, fill clean food-grade plastic bags suitable for freezing with minced meat no more than 45%.
11. Knock the minced meat down the bag and tie it very tightly. Visually, the sausage blank should resemble a sausage in cellophane.
12. Heat (do not boil!) water in a large saucepan.
13. Place wine sausages in the prepared water in the quantity required for food, and remove the rest in freezer. Boil them for half an hour.
14. Prepare a baking sheet and preheat the oven (200 degrees).
15. The baking tray must be clean and dry. Transfer the sausages onto it, removing the plastic from them.
16. Coat the top of each sausage with sweet creamy natural butter.
17. Place the baking tray with the sausages in the oven to finish cooking and brown for half an hour.
18. Garnish ready-made Czech homemade wine sausages boiled potatoes, sauerkraut and vegetable pickles prepared in the summer.

And, of course, serve this dish with a pint of wonderful real Czech beer.

1. If you can buy real, cleaned pork or lamb intestines, then sausages should be cooked in them, and not in a plastic bag. In this case, when transferring the sausage to a baking sheet, the casing in which it is placed should not be removed.
2. Sausages can be prepared in advance and stored in the freezer for up to six months. They should be cooked without defrosting.

And if you don’t have enough time, desire and culinary talents, then you can try these wonderful sausages on our tours to the Czech Republic: www.bontour.ru/tours/tours-to-europe/bus-tours/tours-to-the-czech-republic/