Pickled Sausage
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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 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.
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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…
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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.
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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.
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mrobisr Ok, I am going out on a limb but I dont believe the Roman’s had microwave ovens! Just saying…
samspade said in Pickled Sausage:
mrobisr Ok, I am going out on a limb but I dont believe the Roman’s had microwave ovens! Just saying…
You never know Sam, the Flintstones were fairly advanced for stone age times and the Romans came after them, lol.
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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.
-
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:
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!
Steps1* 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.Thank YOU!
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keend0 said in Pickled Sausage:
Pickled sausage and quail eggs are to die for…with a cold beer!
I love pickled quail eggs, but I just do not have the patience to peel those little things, so I stick with hen eggs.
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mrobisr said in Pickled Sausage:
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!
Steps1* 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.Thank YOU!
-
samspade said in Pickled Sausage:
mrobisr Ok, I am going out on a limb but I dont believe the Roman’s had microwave ovens! Just saying…
You never know Sam, the Flintstones were fairly advanced for stone age times and the Romans came after them, lol.
mrobisr I getting a dinosoreass!
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I forgot to say on these two jars I added dehydrated bell pepper, so we’ll see how that works never tried it before.
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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.
-
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
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