<![CDATA[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. 20220130_194937.jpg

Couple weeks from now I’ll have some seriously tasty treats.

]]>https://waltonsdev.nodebb.com/topic/4977/pickled-sausageRSS for NodeThu, 10 Sep 2026 22:41:19 GMTTue, 01 Feb 2022 04:30:37 GMT60<![CDATA[Reply to Pickled Sausage on Sun, 13 Feb 2022 05:38:14 GMT]]>@bmartin1000 said in Pickled Sausage:

mrobisr - How many times have I heard “I’ll try that as soon as you try that and wake up alive the next day”.

You are so right, the first time I pressured canned dry beans, meaning they cooked and pressure canned in the same step, I tried some a couple weeks later and told the wife if I start stroking be sure to tell the paramedics that it is not a stoke, but botulism. Well they were wonderful and it eliminated a step in my process.

]]>https://waltonsdev.nodebb.com/post/69273https://waltonsdev.nodebb.com/post/69273Sun, 13 Feb 2022 05:38:14 GMT<![CDATA[Reply to Pickled Sausage on Sat, 12 Feb 2022 15:48:38 GMT]]>That sounds so much like my bar days!

]]>https://waltonsdev.nodebb.com/post/69141https://waltonsdev.nodebb.com/post/69141Sat, 12 Feb 2022 15:48:38 GMT<![CDATA[Reply to Pickled Sausage on Sat, 12 Feb 2022 14:49:50 GMT]]>mrobisr - How many times have I heard “I’ll try that as soon as you try that and wake up alive the next day”.

]]>https://waltonsdev.nodebb.com/post/69139https://waltonsdev.nodebb.com/post/69139Sat, 12 Feb 2022 14:49:50 GMT<![CDATA[Reply to Pickled Sausage on Sat, 12 Feb 2022 14:10:25 GMT]]>bleathery said in Pickled Sausage:

I let my pickled red beet eggs sit a full 30 days before I’ll touch them, takes a lot of will power, but worth it in the end.

The best pickled sausages I have had got pushed behind stuff in the fridge and marinated for a couple months without me touching them. Probably wasn’t the safest thing to eat, but wow were they delicious. The wife was freaking out about me eating them, telling me you are going to die. My reply was sorry dear sometimes you have to take one for the team.

]]>https://waltonsdev.nodebb.com/post/69134https://waltonsdev.nodebb.com/post/69134Sat, 12 Feb 2022 14:10:25 GMT<![CDATA[Reply to Pickled Sausage on Sat, 12 Feb 2022 11:55:01 GMT]]>Maybe throw a few tongues there, that would keep me from eating them to early!

]]>https://waltonsdev.nodebb.com/post/69126https://waltonsdev.nodebb.com/post/69126Sat, 12 Feb 2022 11:55:01 GMT<![CDATA[Reply to Pickled Sausage on Sat, 12 Feb 2022 11:20:46 GMT]]>I let my pickled red beet eggs sit a full 30 days before I’ll touch them, takes a lot of will power, but worth it in the end.

]]>https://waltonsdev.nodebb.com/post/69124https://waltonsdev.nodebb.com/post/69124Sat, 12 Feb 2022 11:20:46 GMT<![CDATA[Reply to Pickled Sausage on Sat, 12 Feb 2022 11:18:47 GMT]]>I do know someone who still pickles tongue, so I will have to hit them up for their recipe.

]]>https://waltonsdev.nodebb.com/post/69123https://waltonsdev.nodebb.com/post/69123Sat, 12 Feb 2022 11:18:47 GMT<![CDATA[Reply to Pickled Sausage on Sat, 12 Feb 2022 10:19:52 GMT]]>Grimpuppy I just find it weird to taste something that could taste me while I am eating it!

]]>https://waltonsdev.nodebb.com/post/69122https://waltonsdev.nodebb.com/post/69122Sat, 12 Feb 2022 10:19:52 GMT<![CDATA[Reply to Pickled Sausage on Sat, 12 Feb 2022 05:00:03 GMT]]>mrobisr That was about four or more years ago. Some of my in-laws and and friends are producers and when we were in the area we could pickup, but the distance was the factor to establish a more local contact.

]]>https://waltonsdev.nodebb.com/post/69115https://waltonsdev.nodebb.com/post/69115Sat, 12 Feb 2022 05:00:03 GMT<![CDATA[Reply to Pickled Sausage on Sat, 12 Feb 2022 04:30:59 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/69103https://waltonsdev.nodebb.com/post/69103Sat, 12 Feb 2022 04:30:59 GMT<![CDATA[Reply to Pickled Sausage on Sat, 12 Feb 2022 04:27:47 GMT]]>YooperDog In my neck of the woods those cuts are still in demand, actually in very high demand for the last year or so.

]]>https://waltonsdev.nodebb.com/post/69101https://waltonsdev.nodebb.com/post/69101Sat, 12 Feb 2022 04:27:47 GMT<![CDATA[Reply to Pickled Sausage on Sat, 12 Feb 2022 04:12:39 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/69089https://waltonsdev.nodebb.com/post/69089Sat, 12 Feb 2022 04:12:39 GMT<![CDATA[Reply to Pickled Sausage on Sat, 12 Feb 2022 03:54:41 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/69081https://waltonsdev.nodebb.com/post/69081Sat, 12 Feb 2022 03:54:41 GMT<![CDATA[Reply to Pickled Sausage on Sat, 12 Feb 2022 03:48:02 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/69078https://waltonsdev.nodebb.com/post/69078Sat, 12 Feb 2022 03:48:02 GMT<![CDATA[Reply to Pickled Sausage on Sat, 12 Feb 2022 02:57:53 GMT]]>Grimpuppy bleathery isn’t it strange how things we enjoyed when we were younger have fell out of favor with the next generation? I don’t know how many things I wish I had the recipe for that are near impossible to find, except maybe at a specialty shop wanting top dollar.

]]>https://waltonsdev.nodebb.com/post/69066https://waltonsdev.nodebb.com/post/69066Sat, 12 Feb 2022 02:57:53 GMT<![CDATA[Reply to Pickled Sausage on Fri, 11 Feb 2022 21:59:09 GMT]]>Now I’m hungry for pickled cows tongue, haven’t had that in a few years, yum!

]]>https://waltonsdev.nodebb.com/post/69030https://waltonsdev.nodebb.com/post/69030Fri, 11 Feb 2022 21:59:09 GMT<![CDATA[Reply to Pickled Sausage on Fri, 11 Feb 2022 21:48:50 GMT]]>Grimpuppy said in Pickled Sausage: That sounds delicious.

]]>https://waltonsdev.nodebb.com/post/69025https://waltonsdev.nodebb.com/post/69025Fri, 11 Feb 2022 21:48:50 GMT<![CDATA[Reply to Pickled Sausage on Fri, 11 Feb 2022 21:48:04 GMT]]>My mom made a mean pickled cows tongue before she passed. I loved that stuff!

]]>https://waltonsdev.nodebb.com/post/69024https://waltonsdev.nodebb.com/post/69024Fri, 11 Feb 2022 21:48:04 GMT<![CDATA[Reply to Pickled Sausage on Mon, 07 Feb 2022 01:55:50 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/68320https://waltonsdev.nodebb.com/post/68320Mon, 07 Feb 2022 01:55:50 GMT<![CDATA[Reply to Pickled Sausage on Sun, 06 Feb 2022 20:51:49 GMT]]>bocephus They honestly tasted like if vinegar were a solid food, it was just nasty.

]]>https://waltonsdev.nodebb.com/post/68262https://waltonsdev.nodebb.com/post/68262Sun, 06 Feb 2022 20:51:49 GMT<![CDATA[Reply to Pickled Sausage on Sun, 06 Feb 2022 02:42:56 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/68160https://waltonsdev.nodebb.com/post/68160Sun, 06 Feb 2022 02:42:56 GMT<![CDATA[Reply to Pickled Sausage on Sun, 06 Feb 2022 00:57:32 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/68130https://waltonsdev.nodebb.com/post/68130Sun, 06 Feb 2022 00:57:32 GMT<![CDATA[Reply to Pickled Sausage on Sat, 05 Feb 2022 23:14:49 GMT]]>HerbcoFood I would go with the gizzards but I wouldn’t do the room temp Patron.

]]>https://waltonsdev.nodebb.com/post/68119https://waltonsdev.nodebb.com/post/68119Sat, 05 Feb 2022 23:14:49 GMT<![CDATA[Reply to Pickled Sausage on Sat, 05 Feb 2022 04:06:58 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/67971https://waltonsdev.nodebb.com/post/67971Sat, 05 Feb 2022 04:06:58 GMT