Hot Pickled Sausage

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BGKYSmoker

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Got some Andouille out to hot pickle.

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Easy recipe.

White vinegar

your fav hot sauce

scallions

onions

garlic

Just put everything in the jar.

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Pour in the hot sauce and vinegar, Seal and shake well.

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Also did some goose sticks. De cased before pickling.

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Got 2 jars of hot pickled andouille, 1 jar goose sticks and the rest of the onions.

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Now in the fridge for a few days or until my neighbor asks me for some.
 

pit 4 brains

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Looks good. I assume you link those to just the right size for the jar. My question is, would it matter if the sausage was cut to length then pickled?
 

BGKYSmoker

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Looks good. I assume you link those to just the right size for the jar. My question is, would it matter if the sausage was cut to length then pickled?


Normally i just use butcher twine and tie into lengths (way easier than linking)  If you make like a rope sausage after smoking you can cut to length and then pickle. I have even split the sausage in half and pickled.
 

boykjo

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looks good from here........... I'll have to try that...less the goose sticks...
icon_rolleyes.gif
 

skully

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Always wanted to try pickling, I luvvvv them pickled kielbasa from the big box grocers, I seem to eat a jar of them and a small jar of pickled eggs and U know what happens that night and especially the next day, some good personal time, if I had a stash ready at hand, I'd be divorced and probs the dogs would leave Me, ..........so I'm doing it for the doggies, once again nepas, great work......
 

BGKYSmoker

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Always wanted to try pickling, I luvvvv them pickled kielbasa from the big box grocers, I seem to eat a jar of them and a small jar of pickled eggs and U know what happens that night and especially the next day, some good personal time, if I had a stash ready at hand, I'd be divorced and probs the dogs would leave Me, ..........so I'm doing it for the doggies, once again nepas, great work......
Thanks SKULLY

I did do some eggs also.

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cowgirl

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Looks great Nepas!!  I need to try your recipe.. The last ones I made just used pickled juice from pickled jalapenos.... I like the idea of being able to adjust your heat by adding as little or as much hot sauce as you like. Thanks!!
 

Bearcarver

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Nepas,

That all looks great as usual!

Probably about 5000 % better than the hot bologna they sell in bars in PA, and I even used to buy them!!!

Thanks,

Bear
 

SmokinAl

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Great job Napas, I have not even got into sausage making yet, just 1 more thing I have to learn to do.
 

BGKYSmoker

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Thanks

This recipe is for pickled sausage and eggs combined. However you can do just eggs or sausage.

My recipe i use for the eggs and sausage is pretty simple. It will pickle around 2 lbs of sausage and 20-30 hard boiled eggs.

You can adjust the recipe for the amount of eggs.

You will need 4-5 wide mouth mason jars with lids and rings. Mason has new plastic lids now to.

2 lbs your fav sausage. You can cut into lengths just shy of the mason jar  top or cut into smaller lengths.

20-30 hard boiled peeled eggs

1 onion or more if you like

4-5 tsp red pepper flakes or more if you want to kick it up

Brine

1/2 cup brown sugar

2 Tbs mustard seeds

1 Tbs fennel seed

1 Tbs coriander seed

1 Tbs kosher salt

4 cups cider vinegar

2 cups white (clear) vinegar

1 cup water

4 whole bay leaves

4-5 whole star anise (1 per jar)

Mix the brine ingredients in a large stock pot. Bring to a boil to dissolve the sugar and salt. Remove from heat and let cool. Layer the sausage, eggs and onions in the jar and top with the brine and add 1 tsp red pepper flakes per jar. Add any of the remaining spices to each of the jars and make sure each jar gets 1 star anise. Let fridge rest at least 2 days.

Keeps for about a month refrigerated.
 

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