Spekacek (pronounced as shpekahchek) or burt, a thick Czech sausage used for pickeling utopenec and cooking amaizing burtgulas firstly appeared at the General Land Centennial Exhibition in Prague in 1891 and became a popular delicasy. It originally had to contain 38,5 % beef, 17,5 % pork, 17 % bacon, 23 % ice and the rest of it were spices.
At the begining of Czechoslovakian 90’s, the quality went down due to new regulations and food norms. In 2001, the new law was passed and the quality of spekaceks went up again. Since 2011, spekacek has got its place on the list of “Geographical indications and traditional specialities in the European Union”. It has been a star of our pub plates and pickling jars.
Leftover sausages from a weekend barbecue? Now you know what to do with them…
For 5 l (a large pot), you’ll need:
2 tbsp butter
2 large yellow onions
4 garlic cloves
2 bell peppers
4 spekaceks (or other thick sausages and kielbasas)
4 tbsp paprika
1 tsp ground cumin
1/2 cup of all-purpose flour
5 cups beef broth
8 medium potatoes
1 tbsp marjoram
salt and pepper
Let the butter melt in a large pot. Add crushed garlic, diced onions and peppers. Fry until golden, then add diced and peeled spekaceks. Wait until spekaceks are golden from all sides. Dust the mixture with cumin and paprika. Fry for a minute. Dust it heavily with the flour. Cook for about 2 minutes, then pour the broth over it and stir well. Add peeled and diced potatoes. Cook until the potatoes are soft. Mix in marjoram, salt and pepper. Serve with nice fresh bread.