Who doesn’t know roasted sausages or genuine sausages in beer? The sausage is a purely Czech product and is registered as a guaranteed traditional specialty by the European Commission.
The post-revolution period was not very favorable to this popular Czech product, and many campers were quite frustrated with various substitutes that looked and smelled nice but performed all sorts of tricks over the fire.
Today, fortunately, these substitutes made from colored soy and flour and low-quality fillers are a thing of the past. That is, if you opt for a real sausage. Order was established by the standard from 2001.
The genuine Czech sausage first saw the light of day in 1891 on the occasion of the Provincial Jubilee Exhibition in Prague, where a complete sausage workshop was set up. The Provincial Exhibition showcased a number of then-unseen gastronomic activities, such as an American bar with black staff, a Japanese tea room, or a chocolate shop. However, the sausage workshop tent was the most crowded. At that time, sausages were still sold under the universal name “uzenky” and were sold warm directly from the smokehouse with horseradish and a salty roll for 8 kreuzers on a paper plate.
If you buy a sausage today and don’t get fooled by a similarly named substitute like “opékáček” or “buřtík,” this delicacy will contain at least 40% meat and a maximum of 15% fat, consisting of beef, pork, and back lard. A significant part of the sausage is made up of approximately four-millimeter cubes of pork fat, which, when grilled, give the sausage both flavor and juiciness.
Sausages are tied with classic string after being filled into casings and should be smoked for about two and a half hours at 75 degrees. In the cold, the sausage should last up to 14 days without any problems.
