Pickled Sausage
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This is a combination recipe that I have settled on between a Penrose Hot Sausage Recipe recreation by John Venning and the Utopenci recipe.
During the years I have added all the ingredients to a batch and have left some out on another batch and have yet to be let down.
Ingredients
• __- 1/2 cup water
• __- 2 cups white vinegar
• __- 1/2 tbs Chipotle chili powder
• __- 1 tbs red pepper flakes
• __- 1 tsp minced Garlic, I use fresh, but both work
• __- 1 tbs dried minced onion, I use fresh, but both work
• __- 1 tsp Paprika, smoked works very well too
• __- 1/2 tsp white pepper
• __- 1 tbs salt
• 1 tbs mustard seed
• 20 whole peppercorns
• Bay leaf
• __- Lg pinch all spice
• __- 28 oz pkg Hillshire Farms 'lil Smokies, or other precooked link sausage, cut in two. (MUST be precooked!) Kielbasa sliced about 1/2 inch thick works also. Hot dogs just don’t work.
• __- Or, use to pickle Boiled Eggs!
Steps- 1* On medium-high heat, combine the water, salt, vinegar, and spices.
- 2* Bring the mixture to a boil. Cover and simmer for 5 minutes in a well ventilated area.
- NOTE: when you’re simmering the brine, make sure you have a ventilator fan running or a window and door open, the vinegar and Cayenne pepper boiling is kinda’ hard on a the eyes! Almost like mace…
- 3* Place precooked sausage into a 1 qt sterile jar. Fill jar but don’t pack tightly.
- 4* Pour the hot vinegar mixture in with the sausage, If there isn’t enough, add some vinegar. Secure the lid.
- 5* Let cool, then place in the fridge, keep refrigerated.
- 6* Ready to eat in 7 to 14 days.
- When opened for the first time, there will be a layer of fat on top and the underside of the lid, remove if you want too.
mrobisr I think I need to try this with sausage and eggs!!!
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ND Mike said in Pickled Sausage:
mrobisr I think I need to try this with sausage and eggs!!!
Yes it is good with eggs too and I like to add dill when I do the eggs, but that is what’s so fun is to experiment and try different spices and herbs. You can add turmeric or beet juice for color if desired, I never do, but some like the color.
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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 good looking jars. Never thought about using those little sausages, great idea. I like a lot of things pickled, eggs, pig feet, hocks, etc… Now I am going to have to try a batch of those.
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Tex_77 Never cared for pickled eggs, I do like pickled turkey gizzards though, first found them in a bar in a small town where I used to work in MN.
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Tex_77 Never cared for pickled eggs, I do like pickled turkey gizzards though, first found them in a bar in a small town where I used to work in MN.
bocephus never heard of pickled turkey gizzard, but I sure would try them.
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mrobisr good looking jars. Never thought about using those little sausages, great idea. I like a lot of things pickled, eggs, pig feet, hocks, etc… Now I am going to have to try a batch of those.
YooperDog oh that all sounds so good, you guys are making it extremely hard to leave those sausages in the brine long enough.
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This is a combination recipe that I have settled on between a Penrose Hot Sausage Recipe recreation by John Venning and the Utopenci recipe.
During the years I have added all the ingredients to a batch and have left some out on another batch and have yet to be let down.
Ingredients
• __- 1/2 cup water
• __- 2 cups white vinegar
• __- 1/2 tbs Chipotle chili powder
• __- 1 tbs red pepper flakes
• __- 1 tsp minced Garlic, I use fresh, but both work
• __- 1 tbs dried minced onion, I use fresh, but both work
• __- 1 tsp Paprika, smoked works very well too
• __- 1/2 tsp white pepper
• __- 1 tbs salt
• 1 tbs mustard seed
• 20 whole peppercorns
• Bay leaf
• __- Lg pinch all spice
• __- 28 oz pkg Hillshire Farms 'lil Smokies, or other precooked link sausage, cut in two. (MUST be precooked!) Kielbasa sliced about 1/2 inch thick works also. Hot dogs just don’t work.
• __- Or, use to pickle Boiled Eggs!
Steps- 1* On medium-high heat, combine the water, salt, vinegar, and spices.
- 2* Bring the mixture to a boil. Cover and simmer for 5 minutes in a well ventilated area.
- NOTE: when you’re simmering the brine, make sure you have a ventilator fan running or a window and door open, the vinegar and Cayenne pepper boiling is kinda’ hard on a the eyes! Almost like mace…
- 3* Place precooked sausage into a 1 qt sterile jar. Fill jar but don’t pack tightly.
- 4* Pour the hot vinegar mixture in with the sausage, If there isn’t enough, add some vinegar. Secure the lid.
- 5* Let cool, then place in the fridge, keep refrigerated.
- 6* Ready to eat in 7 to 14 days.
- When opened for the first time, there will be a layer of fat on top and the underside of the lid, remove if you want too.
mrobisr said in Pickled Sausage:
This is a combination recipe that I have settled on between a Penrose Hot Sausage Recipe recreation by John Venning and the Utopenci recipe.
During the years I have added all the ingredients to a batch and have left some out on another batch and have yet to be let down.
Ingredients
• __- 1/2 cup water
• __- 2 cups white vinegar
• __- 1/2 tbs Chipotle chili powder
• __- 1 tbs red pepper flakes
• __- 1 tsp minced Garlic, I use fresh, but both work
• __- 1 tbs dried minced onion, I use fresh, but both work
• __- 1 tsp Paprika, smoked works very well too
• __- 1/2 tsp white pepper
• __- 1 tbs salt
• 1 tbs mustard seed
• 20 whole peppercorns
• Bay leaf
• __- Lg pinch all spice
• __- 28 oz pkg Hillshire Farms 'lil Smokies, or other precooked link sausage, cut in two. (MUST be precooked!) Kielbasa sliced about 1/2 inch thick works also. Hot dogs just don’t work.
• __- Or, use to pickle Boiled Eggs!
Steps- 1* On medium-high heat, combine the water, salt, vinegar, and spices.
- 2* Bring the mixture to a boil. Cover and simmer for 5 minutes in a well ventilated area.
- NOTE: when you’re simmering the brine, make sure you have a ventilator fan running or a window and door open, the vinegar and Cayenne pepper boiling is kinda’ hard on a the eyes! Almost like mace…
- 3* Place precooked sausage into a 1 qt sterile jar. Fill jar but don’t pack tightly.
- 4* Pour the hot vinegar mixture in with the sausage, If there isn’t enough, add some vinegar. Secure the lid.
- 5* Let cool, then place in the fridge, keep refrigerated.
- 6* Ready to eat in 7 to 14 days.
- When opened for the first time, there will be a layer of fat on top and the underside of the lid, remove if you want too.
Thanks for this recipe
-
ND Mike said in Pickled Sausage:
mrobisr I think I need to try this with sausage and eggs!!!
Yes it is good with eggs too and I like to add dill when I do the eggs, but that is what’s so fun is to experiment and try different spices and herbs. You can add turmeric or beet juice for color if desired, I never do, but some like the color.
mrobisr yeah I just prefer white eggs. I dont like beets so I don’t like the red ones!
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mrobisr They had them there and would have a small knife and cutting board with a package of saltine crackers, you would slice them up and eat them on crackers. Pretty good with a cold beer after work.
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mrobisr said in Pickled Sausage:
This is a combination recipe that I have settled on between a Penrose Hot Sausage Recipe recreation by John Venning and the Utopenci recipe.
During the years I have added all the ingredients to a batch and have left some out on another batch and have yet to be let down.
Ingredients
• __- 1/2 cup water
• __- 2 cups white vinegar
• __- 1/2 tbs Chipotle chili powder
• __- 1 tbs red pepper flakes
• __- 1 tsp minced Garlic, I use fresh, but both work
• __- 1 tbs dried minced onion, I use fresh, but both work
• __- 1 tsp Paprika, smoked works very well too
• __- 1/2 tsp white pepper
• __- 1 tbs salt
• 1 tbs mustard seed
• 20 whole peppercorns
• Bay leaf
• __- Lg pinch all spice
• __- 28 oz pkg Hillshire Farms 'lil Smokies, or other precooked link sausage, cut in two. (MUST be precooked!) Kielbasa sliced about 1/2 inch thick works also. Hot dogs just don’t work.
• __- Or, use to pickle Boiled Eggs!
Steps- 1* On medium-high heat, combine the water, salt, vinegar, and spices.
- 2* Bring the mixture to a boil. Cover and simmer for 5 minutes in a well ventilated area.
- NOTE: when you’re simmering the brine, make sure you have a ventilator fan running or a window and door open, the vinegar and Cayenne pepper boiling is kinda’ hard on a the eyes! Almost like mace…
- 3* Place precooked sausage into a 1 qt sterile jar. Fill jar but don’t pack tightly.
- 4* Pour the hot vinegar mixture in with the sausage, If there isn’t enough, add some vinegar. Secure the lid.
- 5* Let cool, then place in the fridge, keep refrigerated.
- 6* Ready to eat in 7 to 14 days.
- When opened for the first time, there will be a layer of fat on top and the underside of the lid, remove if you want too.
Thanks for this recipe
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ND Mike said in Pickled Sausage:
mrobisr yeah I just prefer white eggs. I dont like beets so I don’t like the red ones!
I completely agree with that statement!
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ND Mike Guess I shouldn’t say since I haven’t tried them but the Pickled Beets in so many of the pickling recipes on the internet just don’t inspire me
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
ND Mike Guess I shouldn’t say since I haven’t tried them but the Pickled Beets in so many of the pickling recipes on the internet just don’t inspire me
glen maybe it is in your being beet’in to often as a child? Bad Kid? Lol? Doesn’t hurt to try the recipe again, cause if you still don’t like it, I’m sure some one else would! Do like Michael Jackson and Beet it!
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glen maybe it is in your being beet’in to often as a child? Bad Kid? Lol? Doesn’t hurt to try the recipe again, cause if you still don’t like it, I’m sure some one else would! Do like Michael Jackson and Beet it!
pepperettes said in Pickled Sausage:
glen maybe it is in your being beet’in to often as a child? Bad Kid? Lol? Doesn’t hurt to try the recipe again, cause if you still don’t like it, I’m sure some one else would! Do like Michael Jackson and Beet it!
LOL, you are on a roll this morning!
More likely from my older brother rubbing my face in the dirt which is what beets taste like to me!
I can’t find my Michael Jackson tribute white glove -
Tex_77 Never cared for pickled eggs, I do like pickled turkey gizzards though, first found them in a bar in a small town where I used to work in MN.
bocephus Now that is a new one for me. How are those done?
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Here is an opened jar (not the best presentation) of pickled Willie’s snack sticks. A friend of mine started making them and shared the recipe with me.
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Here is an opened jar (not the best presentation) of pickled Willie’s snack sticks. A friend of mine started making them and shared the recipe with me.
processhead We’ve got several jars (gallons) of peppers with garlic & onions fermenting to make hot sauce from the end of the road peppers last week. I can see a connection.
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bocephus Now that is a new one for me. How are those done?
calldoctoday I have never made them, but I am sure they cooked them first and then pickled.
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calldoctoday I have never made them, but I am sure they cooked them first and then pickled.
bocephus Sounds really interesting, big, & meaty. I am going to have to go to work on that.
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Here is the recipe for the pickle that I used on the deer sticks I make.
Pickled Deer Sticks
Ingredients
• 2 lbs deer sticks
• 1 small onion, sliced
• 1 cup water
• 3/4 cup brown sugar
• 3 cups white vinegar
• 2 cloves garlic (crushed) per 1 pt jar
• 1 carrot cut into thin slices
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon pickling spices
• 1 tablespoon pickling salt
Directions
Cut deer sticks into approx. 2.5 inch links (do not reheat them) and put into jars with a few slices of onion.
Bring to a boil the rest of the ingredients and simmer five minutes.
Pour hot mixture into jars (prefer mason or canning jars other types may explode)over onions and sausages.
Put lid on jars and carefully hide in the refrigerator at least a day- two days is better-Paul
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