Pickled Sausage
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processhead Carrot is a great addition
I like to try different seasoning ideas in snack sticks and summer sausage.
Any time they turn out less than expected they get pickled!glen said in Pickled Sausage:
processhead Carrot is a great addition
I like to try different seasoning ideas in snack sticks and summer sausage.
Any time they turn out less than expected they get pickled!The pickled onion, carrot and garlic all get eaten up when the sticks get served. I like the veggies as much as the sticks.
Paul
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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
glen for me it is just a beet thing. I keep trying to like beets but I just can’t do it. They stink and they taste like dirt to me.
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glen said in Pickled Sausage:
processhead Carrot is a great addition
I like to try different seasoning ideas in snack sticks and summer sausage.
Any time they turn out less than expected they get pickled!The pickled onion, carrot and garlic all get eaten up when the sticks get served. I like the veggies as much as the sticks.
processhead Agreed, the veggies are underrated
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glen for me it is just a beet thing. I keep trying to like beets but I just can’t do it. They stink and they taste like dirt to me.
ND Mike said in Pickled Sausage:
glen for me it is just a beet thing. I keep trying to like beets but I just can’t do it. They stink and they taste like dirt to me.
Yep I agree they are either pickled dirt, buttered dirt, or boiled dirt, but still dirt.
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I’m actually surprised to find so much support for pickled sausage, there has only been one hard “NO”. Around my crowd there are very few of us that find pickled sausage as a delicacy.
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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-processhead thanks for the recipe.
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glen said in Pickled Sausage:
processhead Carrot is a great addition
I like to try different seasoning ideas in snack sticks and summer sausage.
Any time they turn out less than expected they get pickled!The pickled onion, carrot and garlic all get eaten up when the sticks get served. I like the veggies as much as the sticks.
processhead I agree the vegetables are very good and I do add them, but this was and experimental batch with dehydrated bell peppers and only two jars so I didn’t add any.
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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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