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Anyone ever try pickling sausage?

post #1 of 11
Thread Starter 
I used to find pickled polish sausage years ago in the gas stations. I was wondering if anyone has ever tried it themself and if some recipes. icon_smile.gif
post #2 of 11
Here's one I copied some time ago but haven't gotten around to making.
Pickled Sausage

Category: Pickled Sausage
Serves/Makes: 10 | Difficulty Level: 3 | Ready In: 2 DAYS
You know, I’d try this with Nathan’s Hot Dogs – Outta the package cut into thirds

4 cups water
2 tablespoons salt
4 cups distilled white vinegar
10 drops red food coloring (optional)
10 links smoked beef sausage

In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.

Recipe Location:
Recipe ID: 2227
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!

This recipe is from CDKitchen
© 1995-2008 CDKitchen, Inc.

P.S. This one looks pretty good
post #3 of 11
Thread Starter 
Thanks! I might give it a try this weekend if I have time.
post #4 of 11
Did you see the second entry in the PS?
post #5 of 11
in the bars, they are called HOT MAMMA...........heehehehe..........they were hot sasuages, and GOOD.......jar was right beside the pickled eggs........LOL
post #6 of 11
here's a google search on picklings sausages.........
post #7 of 11
Thanks waling dude for making me hip to this thread. If my weiners are not as good as they should be, this would be a fitting recipe to do to them.

It will only be 1 jar, but with the right friends around and some tasty beer it sounds like good eats.

I had an even more disgusting idea. how about reboiling the brine left after the last sausage is pulled from it puckery depths. then the seasoning would be right, hopefully not too much barfly hand flavor in it. too.

If anyone does pickle some, I would love to here and see them.
post #8 of 11
I use the same picklin recipe fer pickled sausage as I do fer pickled eggs. They are mighty fine. Just leave a window open fer awhile after eatin em ifin ya catch the drift.biggrin.gif
post #9 of 11
put the smoke beef sausage ring out already to thaw.........that and hot dogs that didn't get cooked this weekend..............prob doing em either tomorrow or thursday, fingers crossed.

some more links,1627...227197,00.html
post #10 of 11
Thread Starter 
Thanks for more links. I missed the link in the p.s. before.
post #11 of 11
I've not pickled any of my sausage in this or any other fashion (wouldn't mind trying though). However, my uncle, that used to own a bar, would bring home the brine jars with the leftover brine, hardboil and peel his own eggs, and then toss them back into the jar to be returned to the bar. Not sure the gov't watchdogs would let that pass today. Far as I know none of his customers died of pickled eggs. Pickled livers, maybe.
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