Czech "drowned men" – pickled sausages (Utopenci)

1. The original Czech špekáček is hard to find elsewhere, so use a thick, fatty Kraków or farmhouse sausage. Skin the sausages (if in an artificial casing) and slit them lengthways, not quite all the way through, to make a pocket.

2. Slice the onions into thin rings, the pepper into strips and the chilli into rounds. Stuff onion rings into each sausage pocket.

3. For the brine, bring the water to the boil with the vinegar, sugar, salt, bay leaves and allspice, then let it cool completely.

4. Layer the stuffed sausages in a clean jar with the remaining onion, pepper strips and chilli.

5. Pour over the cooled brine to cover completely, seal and leave to mature in the fridge for at least 3-5 days.

6. Serve cold with the pickled onions and fresh bread as a beer snack.

Tip: Utopenci (literally "drowned men") get their name from the pale sausages "floating" in the sour brine; Czech pubs display them in big jars on the bar – they're the most popular bite with beer.