Hot pickled sausage

[smokininthegarden]

So, after all the talk about pickled sausage lately on this forum I have a renewed interest in
this subject. I have made pickled sausage before but apparently didn’t keep any notes.

I am going to start from scratch with my own sausage recipe. My question is about the vinegar
brine. When I make dill pickles I use a brine that has one tablespoon of salt to two cup
liquid ratio, since I will be using my own sausage, which already has the correct amount of salt in it I’m thinking I will need to reduce the salt content in the brine considerably, or altogether.

Anyone have any thoughts on this? How much of the salt in the brine will make its way into
the sausage? I only want the vinegar flavor and garlic/jalapeño that I will be adding to the brine to be present in the sausage.

I am open to any ideas.

Cal

 

[buzzy]

Here’s a bangin pickled bologna recipe that might work for ya. Salt free

https://www.smokingmeatforums.com/threads/smoked-pickled-sausage.131884/

 

[smokininthegarden]

Ah, I just thought of something. If I cover the sausage with salt less brine the brine will
try to pull some of the salt out of the sausage. Maybe this should have been my original
question. Or, how much salt would I need in the brine to cancel the sausage to brine
transfer?

I know it gets deeper and deeper. Maybe I just need to stop thinking ;)

Cal

 

[foamheart]

Doesn't anyone else remember those big pickles jars that sat at the end of the bar or on the counter by the butcher scales at the country store. Everyone also saw them and thought someday I'll have to try one and then one day you did! Really really salty greasy chunks of sausage and pickled eggs?? It had pepper in it too.

I went in a real country store in NC once, (I knew it was one because they had green hams hanging in the back for sale). And in the expected pickling jar was something I didn't recognize, me acting all excited teasing a friend I had with me, I had to ask what they were pickling. It was pickled beef lips. Seriously pickled beef lips. The 'butcher' told me it was just like pickled sausage except you could start chewing one for breakfast, pull tabaco all day, and it still had flavor when you went to bed that night! Then I realized he was serious!

 

[motocrash]

Doesn't anyone else remember those big pickles jars that sat at the end of the bar or on the counter by the butcher scales at the country store. Everyone also saw them and thought someday I'll have to try one and then one day you did! Really really salty greasy chunks of sausage and pickled eggs?? It had pepper in it too.

Hell yeah on the pickle jars,pigs feet,kielbasa,hot sausage,eggs and green hams hangin' too.
Never any lips though!

 

[bill ace 350]

Doesn't anyone else remember those big pickles jars that sat at the end of the bar or on the counter by the butcher scales at the country store. Everyone also saw them and thought someday I'll have to try one and then one day you did! Really really salty greasy chunks of sausage and pickled eggs?? It had pepper in it too.

I went in a real country store in NC once, (I knew it was one because they had green hams hanging in the back for sale). And in the expected pickling jar was something I didn't recognize, me acting all excited teasing a friend I had with me, I had to ask what they were pickling. It was pickled beef lips. Seriously pickled beef lips. The 'butcher' told me it was just like pickled sausage except you could start chewing one for breakfast, pull tabaco all day, and it still had flavor when you went to bed that night! Then I realized he was serious!

Yup. I just picked up a jar of Glazier Pickled Polish Sausage.

Very good with a cold one or two and some sharp cheddar