This is another one of my guilty pleasures. I love pickled sausages. And make them often. I don't have to make large batches because nobody else eats them here. They think they're gross.
But the wife eats liverwurst and limburger cheese sandwiches......geesh.
I've found that the best sausages or hot dogs to use are the ones with red casings. And preferably natural casings. Ironically, the ones I like the most are made in NY. And are hard to find.
And are not cheap either. 6.50 for a pack. But they are very good, either on a bun. Or pickled.
For the brine I used cayenne vinegar. Which is nothing more then hot cider vinegar poured into a jar containing a few dozen cayenne peppers.
And let it sit in the fridge a couple weeks.
The brine is a 50/50 blend of the vinegar and water. And 2 Tbs of kosher salt. Brought to a boil and poured into quart mason jars with the dogs.
Then vacuum sealed. I'll be smelling good in about a week!!
But the wife eats liverwurst and limburger cheese sandwiches......geesh.
I've found that the best sausages or hot dogs to use are the ones with red casings. And preferably natural casings. Ironically, the ones I like the most are made in NY. And are hard to find.
And are not cheap either. 6.50 for a pack. But they are very good, either on a bun. Or pickled.
For the brine I used cayenne vinegar. Which is nothing more then hot cider vinegar poured into a jar containing a few dozen cayenne peppers.
And let it sit in the fridge a couple weeks.
The brine is a 50/50 blend of the vinegar and water. And 2 Tbs of kosher salt. Brought to a boil and poured into quart mason jars with the dogs.
Then vacuum sealed. I'll be smelling good in about a week!!