Kristina Vankova
Czech sausages are among the most varied in Europe — from the smoky klobása grilled at every Christmas market to the pickled utopenci served cold with beer to the delicate špekáček roasted over an open fire. This is the complete guide to the traditional Czech sausage types, how to identify them, where to buy the best, and how to make them at home.
Czech sausages at a glance
- Most famous: Klobása (grilled sausage) — the Christmas market staple.
- Best pub snack: Utopenci (pickled sausages in vinegar brine).
- Most delicate: Špekáček (smoked pork with pockets of fat).
- Most spicy: Moravská klobása (paprika-heavy Moravian version).
- Best in Prague: Naše Maso (Dlouhá 39) butcher shop.
The 10 main Czech sausage types
1. Klobása (KLOH-bah-sah) — grilled Czech sausage
The default Czech “sausage in a bun”. Thick pork sausage grilled over open flame, served with mustard and horseradish. Every Christmas market has stalls selling it. See our Prague Christmas Markets guide.
2. Špekáček (SHPEH-kah-chek) — smoked pork sausage with fat pockets
Thick smoked pork sausage traditionally roasted over a campfire. Distinctive small pockets of white fat throughout. The archetypal Czech “camp sausage”.
3. Utopenci (oo-toh-PEN-tsee) — “drowned men” pickled sausages
Špekáčky pickled in vinegar, oil, onions, chili, and allspice for 2-3 weeks. Served cold with dark bread and a beer. Acquired taste but addictive once you’re used to it.
4. Moravská klobása (Moravian sausage)
Spicier than Bohemian klobása — paprika, garlic, sometimes chili. Regional pride of Moravia.
5. Vysočina (vy-SOH-chee-nah)
Cured, air-dried salami from the Vysočina highlands. Similar to Hungarian szalámi. Sliced thin and served on charcuterie boards.
6. Turistický salám (tourist salami)
Semi-hard smoked salami designed to keep without refrigeration — hence “tourist” (for hikers/campers). Popular hiking food.
7. Jitrnice (YIT-r-nyi-tseh) — Czech white pudding
Farmer’s-style pork sausage with bread, marjoram, and pork trimmings. Not smoked. Traditionally made during the annual autumn pig slaughter (zabijačka).
8. Jelítko (yeh-LEET-koh) — blood sausage
Traditional pig-blood sausage with barley or rice. Autumn slaughter tradition. Fried in pan and served with sauerkraut.
9. Debrecínka
Prague-style Hungarian-influenced sausage — smoked, mildly spicy, similar to Debreziner.
10. Párek v rohlíku — the Czech hot dog
A thin sausage inserted into a bread roll with the middle hollowed out. Street-food standard at Prague train stations and metro exits.
How Czech sausages are typically made
- Grind: Pork (shoulder + belly + trimmings) is ground medium-coarse.
- Season: Salt, garlic, marjoram, black pepper, sometimes paprika. Nitrite curing salt for shelf-stable versions.
- Stuff: Into natural hog casings.
- Smoke or cook: Cold-smoked for shelf-stable versions; hot-smoked or boiled for fresh.
Where to buy authentic Czech sausages in Prague
- Naše Maso (Dlouhá 39, Old Town) — the definitive Prague butcher. Vacuum-packed for travel.
- Sisters Bistro & Chlebíčky — for sausage in open-faced sandwiches.
- Christmas markets in December — see our Christmas markets guide.
- Náplavka farmers market (Saturday) — small artisan producers.
- Any supermarket (Albert, Billa) — for mainstream brands like Le & Co, Kostelecké uzeniny.
Make Czech sausages at home
Home sausage-making is a rewarding but equipment-intensive project. Basic kit:
- KitchenAid meat grinder attachment — starter option if you have a stand mixer.
- 5-lb sausage stuffer — the dedicated tool for consistent results.
- Natural hog casings (soak in cold water before use) — buy from local butcher.
- Prague Powder #1 curing salt — essential for shelf-stable smoked sausages. See our Prague Powder guide.
- Digital kitchen scale (0.1g) — cure percentages must be exact.
- “Charcuterie” by Michael Ruhlman — the modern reference on cured meats.
- “The Art of Making Fermented Sausages” — technical bible for dry-cured salami.
How to eat Czech sausages
- Klobása: in a bread roll with mustard + horseradish + a cold pilsner.
- Špekáček: roasted over open flame + mustard + rye bread + pickled cabbage.
- Utopenci: cold + dark rye bread + a beer.
- Jitrnice/jelítko: pan-fried + sauerkraut + potatoes.
- Vysočina salami: sliced thin on a charcuterie board.
FAQ
What is the most popular Czech sausage?
Klobása — the grilled sausage sold at Christmas markets and pub kitchens across the country.
Can I bring Czech sausages home from Prague?
Yes — vacuum-packed sausages from Naše Maso travel well internationally. Check your country’s customs rules on meat imports (EU-to-EU no problem; US requires declaration).
Is Czech sausage similar to German sausage?
Similar traditions (pork, natural casings, smoking) but distinct: Czech sausages are less mustard-forward, more marjoram + garlic + caraway.
What’s the difference between klobása and špekáček?
Klobása is grilled/pan-cooked fresh; špekáček is smoked and often eaten cold or fire-roasted.
