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.
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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- -
mrobisr they are tasty. Check YouTube for Shotgun Red he does a recipe that is fairly standard
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mrobisr they are tasty. Check YouTube for Shotgun Red he does a recipe that is fairly standard
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This reminds me of the time we were pheasant hunting in Reliance, SD. At the local liquor/bar, which was called Bar Reli, someone thought it would be funny to eat pickled turkey gizzards and chase it with room temp Patron…Well we all lost!!!
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This reminds me of the time we were pheasant hunting in Reliance, SD. At the local liquor/bar, which was called Bar Reli, someone thought it would be funny to eat pickled turkey gizzards and chase it with room temp Patron…Well we all lost!!!
HerbcoFood I would go out with my future brother inlaws bar hopping backwoods bars. They didn’t believe anyone would eat any of the pickled bar food, I volunteered and they would buy my beers for every pickled food I ate. I drank and ate for free until they and their friends were no longer impressed or grossed out. It was a good run.
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This reminds me of the time we were pheasant hunting in Reliance, SD. At the local liquor/bar, which was called Bar Reli, someone thought it would be funny to eat pickled turkey gizzards and chase it with room temp Patron…Well we all lost!!!
HerbcoFood I would go with the gizzards but I wouldn’t do the room temp Patron.
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mrobisr they are tasty. Check YouTube for Shotgun Red he does a recipe that is fairly standard
YooperDog I watched the vid and it was good now makes me want to try the other meats he talked about, but then I read the comments and realized he died, he was a very interesting fellow to say the least.
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YooperDog I watched the vid and it was good now makes me want to try the other meats he talked about, but then I read the comments and realized he died, he was a very interesting fellow to say the least.
mrobisr His wife and a friend now run the site and keep the videos going along with some new ones. He was a pretty colorful person. I have a package of turkey gizzards in the freezer waiting it’s turn.
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HerbcoFood I would go with the gizzards but I wouldn’t do the room temp Patron.
bocephus They honestly tasted like if vinegar were a solid food, it was just nasty.
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bocephus They honestly tasted like if vinegar were a solid food, it was just nasty.
HerbcoFood said in Pickled Sausage:
bocephus They honestly tasted like if vinegar were a solid food, it was just nasty.
That in itself just sounds delicious!
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My mom made a mean pickled cows tongue before she passed. I loved that stuff!
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Grimpuppy said in Pickled Sausage: That sounds delicious.
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Now I’m hungry for pickled cows tongue, haven’t had that in a few years, yum!
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Grimpuppy said in Pickled Sausage:
My mom made a mean pickled cows tongue before she passed. I loved that stuff!
Never had pickled tongue, but I sure would try it. I have had it in tacos and if treated right it is very delicious.
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FYI, I know most recipes say eat in 3 days or so, but my experience says wait at least 7 days, two weeks even better and yes I could not resist and ate some at day 10 and it is wonderfully delicious.
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Grimpuppy said in Pickled Sausage:
My mom made a mean pickled cows tongue before she passed. I loved that stuff!
Never had pickled tongue, but I sure would try it. I have had it in tacos and if treated right it is very delicious.
mrobisr I sometimes go get my meat direct from the producers. On my first visit to one I was asking about getting tongue and some other parts that you don’t see in stores anymore. They were surprised because they said they never heard anyone eating those anymore, just grinding them up for dog food. I couldn’t convert them but, they would save me the tongue and such.
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mrobisr I sometimes go get my meat direct from the producers. On my first visit to one I was asking about getting tongue and some other parts that you don’t see in stores anymore. They were surprised because they said they never heard anyone eating those anymore, just grinding them up for dog food. I couldn’t convert them but, they would save me the tongue and such.
YooperDog In my neck of the woods those cuts are still in demand, actually in very high demand for the last year or so.
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