Pickled Sausage
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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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The one thing that is really hard to find any more is beef sweetbreads, I have not had them in years, but I will find some next time I go to a real grocery store and will eat more than allowed.
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