All about špekáček, the Czech sausage loved at campfires
Taking a stand for quality meat
A traditional špekáček contains a combination of pork and beef, as well as pieces of bacon – that’s where its name comes from, with “špek” meaning bacon or cured pork fat in Czech.
“Špekáček used to be called uzenka. This was a general term used for all heat-treated meat products, including sausages and frankfurters. What differentiates špekáček are the characteristic, visible pieces of bacon, so updating the name was only a small step,” explains butcher František Kšána from Naše maso.
At Naše maso, the sausages are to this day prepared according to a First Republic-era recipe. “We season the mixture of meat and bacon with salt, pepper, garlic, paprika and nutmeg,” František says. Then, it’s filled into natural beef casings.
Thanks to the perfect ratio of meat, fat and spices, a špekáček is juicy and has a pleasantly seasoned flavour.
This Czech classic is known for its plump shape and the string or aluminium clip used to separate individual sausages. “I personally prefer the string – it looks better,” says František. He adds another reason: “In the past, people took špekáčeks on camping trips, and the string made it possible to hang them from a tree. If a špekáček made according to a traditional recipe is hung in a shaded place with good airflow, it will gradually dry out and won’t spoil.”
This is true on the condition that the špekáček doesn’t contain polyphosphates, which are often used in processed meats to retain water.
The first špekáček was introduced in 1891 at the Jubilee Provincial Exhibition. At the time, it was still called uzenka, but ti shows this Czech favourite has been enjoyed for more than 125 years!
Špekáček or buřt?
Špekáček is a heat-treated meat product, and production follows clear rules – during manufacturing, all parts must reach a temperature of at least 70 °C, and this temperature must be maintained for 10 minutes.
Also in the same category is buřt, another Czech word for sausage. These tend to be larger and leaner, without pieces of bacon.
A špekáček is smaller and fattier than a buřt. While we’re on the subject, it’s worth mentioning that until recently the word buřt was considered colloquial, and the official Czech spelling rules only recognised vuřt, derived from the German word Wurst.
Good to know:
- A špekáček always contains a combination of pork and beef.
- The pieces of bacon must be clearly visible when sliced.
- It is filled into natural beef casings.
- It has a plump shape, with individual sausages separated by string or an aluminium clip.
- The ideal way to cut it is into “sticks”.
- Roast over a fire or grill, but be careful not to burn.
- You can also enjoy it cold, with good bread.
Preparing a špekáček for roasting
Everyone will agree that a špekáček tastes best when toasted over a fire. “I personally prefer not cutting the sausage, which helps it stay beautifully juicy,” says František, straying from common opinion. Despite that, many people love the crispy tips of the cut sausage, so here’s his advice for optimal preparation.
“Don’t cut the špekáček in the classic style, with a cross at each end. Instead, cut lengthwise, and make the cuts longer than usual. Start as you normally would, at the tip of the sausage, but instead of stopping, continue the cut all the way to the other end. Do the same on all sides. It will roast better and more evenly, cooking nicely on the inside, and will still have beautifully crispy little “legs” at the ends,” he explains.
This approach was introduced Ambiente by Tomáš Karpíšek. The špekáček peels open as it cooks, and is easy to cut into evenly roasted “sticks”. “Avoid roasting over the strongest heat – hold it just to the side, above the glowing embers. The špekáček will then taste like it has just been taken out of a smokehouse,” concludes butcher František Kšána from Naše maso.
And how should you roast a špekáček?
František Kšána recommends avoiding roasting directly over the highest flames of a campfire.
“If you hold it over the edge of the fire, the result will be a špekáček that tastes like it has just been taken out of a smokehouse. Eating sausages roasted until black is harmful to your health, and they don’t taste good either,” concludes the butcher.
