Hot Pickled Sausage

Discussion in 'Sausage' started by nepas, Feb 21, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got some Andouille out to hot pickle.

    [​IMG]

    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.
     
  2. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    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?
     
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    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.
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Nice!!!

      Craig
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks good from here........... I'll have to try that...less the goose sticks...[​IMG]
     
  6. skully

    skully Meat Mopper

    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......
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thanks SKULLY

    I did do some eggs also.

    [​IMG]
     
  8. tyotrain

    tyotrain Master of the Pit

    looks good from were i am.. nice job
     
  9. tony111

    tony111 Smoke Blower

    Nice job!  How long will the pickled eggs keep?
     
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    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!!
     
  11. rbranstner

    rbranstner Smoking Guru OTBS Member

    I have never tried pickled sausage but I love pickled eggs so I'm sure I would like these. I'm going to have to make some and give them a try.
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Bout a month....if they last that long without eatin all of em [​IMG]
     
  13. rbranstner

    rbranstner Smoking Guru OTBS Member

    So do you have an actual recipe amount on those ingredients or do you just eyeball them all?
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.
     
  17. shannon127

    shannon127 Smoking Fanatic OTBS Member

    X2.  They look great!
     
  18. weisswurst

    weisswurst Smoke Blower

    thank you very much!!!Happy sausage making Weiss wurst.
     
  19. mike w

    mike w Smoking Fanatic

    That looks amazing! Can't wait to try making them.
     
  20. mike w

    mike w Smoking Fanatic

    These are hot dogs and sausages I made this summer and had in the freezer. Thanks for the inspiration to try pickling them.
     

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