Pickled Sausage
-
I know to some this will be truly offensive, but to some pickled sausage is heavenly. I cheated and used store bought smokies because my freezer is seriously lacking homemade sausage right now, but it is still amazing. I prefer kielbasa, but have used the smokies in the past and they work extremely well.
Couple weeks from now I’ll have some seriously tasty treats.
mrobisr now you just need some pickled eggs and a beer!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
I know to some this will be truly offensive, but to some pickled sausage is heavenly. I cheated and used store bought smokies because my freezer is seriously lacking homemade sausage right now, but it is still amazing. I prefer kielbasa, but have used the smokies in the past and they work extremely well.
Couple weeks from now I’ll have some seriously tasty treats.
mrobisr Nothing offensive here, I make pickled sausage and eggs.
Tex-77 yes, even better with beer -
I know to some this will be truly offensive, but to some pickled sausage is heavenly. I cheated and used store bought smokies because my freezer is seriously lacking homemade sausage right now, but it is still amazing. I prefer kielbasa, but have used the smokies in the past and they work extremely well.
Couple weeks from now I’ll have some seriously tasty treats.
mrobisr Do those taste like the sausages in the jar at bars?
-
I know to some this will be truly offensive, but to some pickled sausage is heavenly. I cheated and used store bought smokies because my freezer is seriously lacking homemade sausage right now, but it is still amazing. I prefer kielbasa, but have used the smokies in the past and they work extremely well.
Couple weeks from now I’ll have some seriously tasty treats.
mrobisr Love pickled sausage. Your’s look great.
-
Tex_77 you are right I need to get a batch of eggs going too.
-
samspade honestly i don’t know, I have never had the ones at the bar. Considering I don’t see any spices or herbs floating around in those at the bar I seriously doubt it. Mine has paprika, garlic, onions, mustard seeds, and etc in it, so it’s packed with flavor not just vinegar.
-
Dr_Pain said in Pickled Sausage:
I LOVE things that are pickled. Rock on brother and make sure to share the recipe
Talking about liking vinegar, here’s a Roman sports drink that was the drink of yesterday’s Roman soldiers. I personally love the sharper 2nd recipe, but it’s not for the faint of heart. If I can remember I’ll post the pickled Sausage recipe when I get home.
Make sure to use brewed vinegar only—red wine, black, balsamic, or apple cider, for example—
and not distilled.
Though we have only the faintest hint that posca was sweetened, lots of recipes call for honey—
like ”Sharp-but-sweet Posca” from Pass the Garum:
• 2 tbsp red wine vinegar
• 250ml water
• 1 tbsp honey
• Pinch of salt
According to this recipe, honey should first be melted in the microwave for about 20 seconds,
and then added to the water and stirred. Then add the vinegar.
If you want something a little “sharper,” this recipe, from the site Romae Vitam, calls for a much
higher proportion of vinegar to water, as well as crushed coriander seeds:
• 1.5 cups of red wine vinegar
• 0.5 cups of honey
• 1 tablespoon of crushed coriander seed
• 4 cups of water
• Pinch of salt
The recipe calls for boiling the honey and letting it cool before combining. Also, make sure to
strain out the crushed coriander before drinking. -
Dr_Pain said in Pickled Sausage:
I LOVE things that are pickled. Rock on brother and make sure to share the recipe
Talking about liking vinegar, here’s a Roman sports drink that was the drink of yesterday’s Roman soldiers. I personally love the sharper 2nd recipe, but it’s not for the faint of heart. If I can remember I’ll post the pickled Sausage recipe when I get home.
Make sure to use brewed vinegar only—red wine, black, balsamic, or apple cider, for example—
and not distilled.
Though we have only the faintest hint that posca was sweetened, lots of recipes call for honey—
like ”Sharp-but-sweet Posca” from Pass the Garum:
• 2 tbsp red wine vinegar
• 250ml water
• 1 tbsp honey
• Pinch of salt
According to this recipe, honey should first be melted in the microwave for about 20 seconds,
and then added to the water and stirred. Then add the vinegar.
If you want something a little “sharper,” this recipe, from the site Romae Vitam, calls for a much
higher proportion of vinegar to water, as well as crushed coriander seeds:
• 1.5 cups of red wine vinegar
• 0.5 cups of honey
• 1 tablespoon of crushed coriander seed
• 4 cups of water
• Pinch of salt
The recipe calls for boiling the honey and letting it cool before combining. Also, make sure to
strain out the crushed coriander before drinking.mrobisr No wonder they were so bad-ss
-
Hard pass.
-
I know to some this will be truly offensive, but to some pickled sausage is heavenly. I cheated and used store bought smokies because my freezer is seriously lacking homemade sausage right now, but it is still amazing. I prefer kielbasa, but have used the smokies in the past and they work extremely well.
Couple weeks from now I’ll have some seriously tasty treats.
mrobisr nothing wrong with that!
-
Dr_Pain said in Pickled Sausage:
I LOVE things that are pickled. Rock on brother and make sure to share the recipe
Talking about liking vinegar, here’s a Roman sports drink that was the drink of yesterday’s Roman soldiers. I personally love the sharper 2nd recipe, but it’s not for the faint of heart. If I can remember I’ll post the pickled Sausage recipe when I get home.
Make sure to use brewed vinegar only—red wine, black, balsamic, or apple cider, for example—
and not distilled.
Though we have only the faintest hint that posca was sweetened, lots of recipes call for honey—
like ”Sharp-but-sweet Posca” from Pass the Garum:
• 2 tbsp red wine vinegar
• 250ml water
• 1 tbsp honey
• Pinch of salt
According to this recipe, honey should first be melted in the microwave for about 20 seconds,
and then added to the water and stirred. Then add the vinegar.
If you want something a little “sharper,” this recipe, from the site Romae Vitam, calls for a much
higher proportion of vinegar to water, as well as crushed coriander seeds:
• 1.5 cups of red wine vinegar
• 0.5 cups of honey
• 1 tablespoon of crushed coriander seed
• 4 cups of water
• Pinch of salt
The recipe calls for boiling the honey and letting it cool before combining. Also, make sure to
strain out the crushed coriander before drinking. -
I love some pickled sausage, and I like the idea of using the smokies! Very snackable! Do post your recipe(s)!
-
I love some pickled sausage, and I like the idea of using the smokies! Very snackable! Do post your recipe(s)!
TexLaw i will when I get home.
-
I know to some this will be truly offensive, but to some pickled sausage is heavenly. I cheated and used store bought smokies because my freezer is seriously lacking homemade sausage right now, but it is still amazing. I prefer kielbasa, but have used the smokies in the past and they work extremely well.
Couple weeks from now I’ll have some seriously tasty treats.
mrobisr I have tried this, but end up getting more pickled then the sausage.
But yah warmed up me day! -
I had a Polish friend from Alpena, Michigan that used to do a couple of batches of Pickled Bologna, chunks of ring bologna, and Pickled Hot Polish per year. Did them in gallon jars and man they were good.
-
Dr_Pain said in Pickled Sausage:
I LOVE things that are pickled. Rock on brother and make sure to share the recipe
Talking about liking vinegar, here’s a Roman sports drink that was the drink of yesterday’s Roman soldiers. I personally love the sharper 2nd recipe, but it’s not for the faint of heart. If I can remember I’ll post the pickled Sausage recipe when I get home.
Make sure to use brewed vinegar only—red wine, black, balsamic, or apple cider, for example—
and not distilled.
Though we have only the faintest hint that posca was sweetened, lots of recipes call for honey—
like ”Sharp-but-sweet Posca” from Pass the Garum:
• 2 tbsp red wine vinegar
• 250ml water
• 1 tbsp honey
• Pinch of salt
According to this recipe, honey should first be melted in the microwave for about 20 seconds,
and then added to the water and stirred. Then add the vinegar.
If you want something a little “sharper,” this recipe, from the site Romae Vitam, calls for a much
higher proportion of vinegar to water, as well as crushed coriander seeds:
• 1.5 cups of red wine vinegar
• 0.5 cups of honey
• 1 tablespoon of crushed coriander seed
• 4 cups of water
• Pinch of salt
The recipe calls for boiling the honey and letting it cool before combining. Also, make sure to
strain out the crushed coriander before drinking.mrobisr Ok, I am going out on a limb but I dont believe the Roman’s had microwave ovens! Just saying…
-
Dr_Pain said in Pickled Sausage:
I LOVE things that are pickled. Rock on brother and make sure to share the recipe
Talking about liking vinegar, here’s a Roman sports drink that was the drink of yesterday’s Roman soldiers. I personally love the sharper 2nd recipe, but it’s not for the faint of heart. If I can remember I’ll post the pickled Sausage recipe when I get home.
Make sure to use brewed vinegar only—red wine, black, balsamic, or apple cider, for example—
and not distilled.
Though we have only the faintest hint that posca was sweetened, lots of recipes call for honey—
like ”Sharp-but-sweet Posca” from Pass the Garum:
• 2 tbsp red wine vinegar
• 250ml water
• 1 tbsp honey
• Pinch of salt
According to this recipe, honey should first be melted in the microwave for about 20 seconds,
and then added to the water and stirred. Then add the vinegar.
If you want something a little “sharper,” this recipe, from the site Romae Vitam, calls for a much
higher proportion of vinegar to water, as well as crushed coriander seeds:
• 1.5 cups of red wine vinegar
• 0.5 cups of honey
• 1 tablespoon of crushed coriander seed
• 4 cups of water
• Pinch of salt
The recipe calls for boiling the honey and letting it cool before combining. Also, make sure to
strain out the crushed coriander before drinking.mrobisr might really try this though sounds like it has a little kick.
-
mrobisr I really like pickled sausages. I used to make several gallons of them when we had more chickens & made lots of pickled eggs too. I am going to have to get back to those days.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
