Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pickled sausage. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Cooked smoked sausage is pickled in a red brine for an irresistible indulgence. Pickled Sausage. this link is to an external site that may or may not meet accessibility guidelines. Pickled sausage is our specialty and we have several choices for you!
Pickled sausage is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Pickled sausage is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have pickled sausage using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pickled sausage:
- Make ready 2 packages smoked sausage- 28 links total
- Take small-medium yellow or white onion sliced
- Make ready 1 tsp minced garlic or 1 clove per jar
- Prepare 1/2 tbsp pickling spice per jar
- Make ready 1 tsp white sugar per jar
- Take 1 tsp salt per jar
- Make ready white vinegar
- Get water
- Take 4 quart jars
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Steps to make Pickled sausage:
- Boil sausage or heat in frying pan five minutes or until heated through to remove excess fat
- Add garlic and onion slices evenly to bottom of jars. Place jar seal flats in a pan of simmering water to warm.
- Add 1/2 tablespoon of pickling spice to each jar also 1 teaspoon each salt and sugar to each jar
- When sausage is done and while still hot, begin stacking evenly between jars, and layering with onion slices. DO NOT overpack sausages in jars.
- Fill each jar at least 3/4 full with vinegar, to taste, then fill with water leaving 1/2 inch headspace. Make sure all sausages are covered with brine. The amount of vinegar used determines the pickled flavor of the sausages.
- Wipe the jar rim clean with a paper towel dampened with straight vinegar to remove any oil residue. Top with warmed seal flat and band. Jar can be placed into the refrigerator to pickle. I prefer to top with seal flat, then vacuum seal with my FoodSaver, then apply band finger tight. Vacuum sealing speeds up how fast the brine is absorbed through the sausages.
- Leave jar in the refrigerator at least 2 or 3 weeks before opening to allow sausages to absorb flavor. Store opened jars in refrigerator.
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