Sausi

Sausi is a traditional fermented sausage originating from the Sausage Valley region of the Czech Republic, particularly associated with the town of Sázava. This type of sausage is known for its distinctive preparation method, which involves a lengthy fermentation and drying process, resulting in a unique flavor profile.

The primary ingredients in sausi include pork, salt, and spices such as black pepper, marjoram, and sometimes garlic or caraway seeds. Unlike many other sausages, sausi is not smoked but instead relies on natural fermentation and air drying to develop its flavor and preserve it. The fermentation process can last several weeks, during which the sausage undergoes lactic acid fermentation, contributing to its tangy taste and firm texture.

Sausi is typically served cold, often as part of a charcuterie board or paired with bread, cheese, and pickles. It is also commonly used as an ingredient in various Czech dishes, such as soups or stews, where its robust flavor enhances the overall dish. The sausage is particularly popular during the colder months, making it a staple in Czech winter cuisine.

The production of sausi follows traditional methods, often passed down through generations of local artisans. While commercial versions are available, many enthusiasts prefer homemade sausi, which is considered a labor of love due to the time and care required in its preparation. The Czech Republic celebrates sausi through local festivals and markets, where producers showcase their craft and share recipes with visitors.