Wine sausage, an unforgettable part of Czech Christmas. Here's the best way to prepare it.

Taking a stand for quality meat

Beef from Czech Fleckvieh cattle, pork from Přeštice Black-Pied pigs, and smoked meats and sausages according to our own recipes. Naše maso butchers' shop is a temple for those who long for quality meat from Czech farmers. And if you can't make it in person, you can shop online.

I'll buy online!

A pagan feast

Wine sausage can be found in 19th century cookbooks, but we don't know the exact creator of this traditional butcher's product. The sausage is traditionally eaten at the end of Advent, or at the time of winter solstice. The curled, roasted sausage is reminiscent of the sun, whose return and the gradual lengthening of the days at the solstice was celebrated by our ancestors.

As the butchers grind and stuff it

The wine sausage got its name thanks to the wine it contains, an ingredient that gives the product its scent. As well as minced beef and pork, butchers also add bread, whole-fat farm milk, water, salt, black pepper, but mainly mace, lemon zest and cloves. These aromatic spices also make the sausage a great addition to the Christmas table.

How to prepare it?

At Naše maso, the sausage is sold already rolled. You can prepare smaller sausages by tying them individually, or you can pierce and roast in a pan lightly greased with fat. If you roll it in flour before cooking, it will crisp up nicely.

You can also bake it, fry it, or heat it gently in water before baking. If baking the sausage in the oven, you'll need to heat it to 120°C. When the sausage starts to turn slightly golden, it's time to serve.

Whichever method you choose, the key is to not to bake the sausage until it's dry. You can serve it with cabbage, or with bread and mustard, as the butchers at Naše maso do if you order one to eat on the spot. You can buy it by weight or in packets at their counter 500 grams.