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Utopenci, Czech Pickled Sausage Salad
Remove the skin of sausage and cut into ½ - inch slices. Toss with cayenne. Peel and slice onions into thin rings.
Combine water, vinegar, salt, sugar and spices in a heavy stockpot to make brine. Mix well and bring to boil. Make sure you have a strong kitchen fan or open window for this step; the vapors from the boiling brine mixture are overwhelming. Boil for one minute; remove from heat and allow to cool to 125° F.
Layer sausage and onions alternately in gallon jar or earthenware crock. Press each layer well. Continue layering until jar or crock is full. Add layer of bay leaves to finish.
Fill jar with brine to cover contents. Seal. Store in cool, dry, dark place for five to seven days. Serve at room temperature with dark bread and cold Czech beer.
Can be stored in refrigerator up to one month.