Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, pickled sausage. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Cooked smoked sausage is pickled in a red brine for an irresistible indulgence. Pickled Sausage. this link is to an external site that may or may not meet accessibility guidelines. A christmas present for the boss.now remember these are smaller sausages (they pickle quicker).
Pickled sausage is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Pickled sausage is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have pickled sausage using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pickled sausage:
- Take 2 packages smoked sausage- 28 links total
- Take small-medium yellow or white onion sliced
- Make ready 1 tsp minced garlic or 1 clove per jar
- Get 1/2 tbsp pickling spice per jar
- Prepare 1 tsp white sugar per jar
- Take 1 tsp salt per jar
- Take white vinegar
- Get water
- Prepare 4 quart jars
Using precooked meat for homemade pickled sausage is considered the safest practice. This article contains a recipe for pickled sausage as well as variations of spices and serving suggestions. Nothing screams guilty pleasure quite like a pickled bar sausage.. A wide variety of pickled sausage options are available to you, such as local service location, applicable industries, and certification.
Steps to make Pickled sausage:
- Boil sausage or heat in frying pan five minutes or until heated through to remove excess fat
- Add garlic and onion slices evenly to bottom of jars. Place jar seal flats in a pan of simmering water to warm.
- Add 1/2 tablespoon of pickling spice to each jar also 1 teaspoon each salt and sugar to each jar
- When sausage is done and while still hot, begin stacking evenly between jars, and layering with onion slices. DO NOT overpack sausages in jars.
- Fill each jar at least 3/4 full with vinegar, to taste, then fill with water leaving 1/2 inch headspace. Make sure all sausages are covered with brine. The amount of vinegar used determines the pickled flavor of the sausages.
- Wipe the jar rim clean with a paper towel dampened with straight vinegar to remove any oil residue. Top with warmed seal flat and band. Jar can be placed into the refrigerator to pickle. I prefer to top with seal flat, then vacuum seal with my FoodSaver, then apply band finger tight. Vacuum sealing speeds up how fast the brine is absorbed through the sausages.
- Leave jar in the refrigerator at least 2 or 3 weeks before opening to allow sausages to absorb flavor. Store opened jars in refrigerator.
Penrose Fire Cracker Original Red Hot Pickled Sausage - Mouthwatering Flavor, Ready to Eat - Box. Place sausage and bay leaves into a sterilized gallon size glass jar. After scouring the internet (to no avail) looking for a good recipe for pickled eggs and/or pickled sausage, I came up with this recipe. It took a lot of trial and error. Keiran Donoghue <Sausage Vendor> in Dun Morogh.
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