Pickled Sausages!

[lugnutz]

I gave pickled sausages a try today.  I used lil smokies and all beef hotdogs as the test subjects.  I did small batches in 1/2 pint jelly jars.  I used both meats in each jar to speed up the experiment.  2 jars were with hab peppers 2 were with cayenne powder and the last jar had both and marked with XXX !

I used the same brine for all of the jars and added garlic and onion to each jar as well.

I had some brine left over and lots of lil smokies so I did a pint and added hab black pepper in large amounts and some cajun seasoning.

I'll take pics after they have had a chance to cool. They will be ready to try in 2 weeks.

 

[meateater]

Hmmm. I gotta see the result, sounds interesting.

 

[mballi3011]

It sounds pretty good to me. I will have to look check back for I do want to see thai one thur.

 

[pandemonium]

yea that sounds really Good, i like those fake meat pickled sausages at the convenience store.

 

[lugnutz]

waiting is gonna be hard to do!

thanx for looking

 

[sharonazamboni]

I love pickled sausage, I just may try this soon!

 

[lugnutz]

The brine I am trying is 2 cups cider vinegar 1 cup white vinegar 1.5 cups water 1 Tablespoon brown sugar and 1 tablespoon pickling spice simmered on stove for 15 minutes.

Just incase anyone wants to give it a go before I have the chance to test it out !

 

[coffee_junkie]

I was in Michigan last week and bought a huge tub of pickled bologna made by Kogels, MAN I love that stuff, I am gonna have to try some myself.

 

[chainsaw]

Looks fantastic and I bet they would be good with beer!

 

[lugnutz]

ok I couldn't wait, I opened a test jar, things I think I should change..NO PICKLING SPICE and maybe just a touch of brown sugar, maybe 1/2 teaspoon.  But they do leave a lingering burn on your lips !

 

[tank]

Do you have to cool the brine before starting?  Do you leave everything at Room Temperature for the two weeks or in the fridge?  Do you cook the meat before brining.  Also with the hab peppers how many and do you simmer them also or just add them when you do the meat?  I just ate one of the over the counter fakes the other day and said to my wife that I needed to get a recipe for this.  Thanks for posting.

 

[Bearcarver]

Those sound great!

I used to love the "Hot Bologna" they had in bars in my younger bar hopping days. Last I remember they were about 6" long, cut in half lengthwise for 75 cents. They were good, but if you ate more than 2, they gave a nasty heartburn!

Let us know how they end up,

Bear

 

[lugnutz]

Quote:

Do you have to cool the brine before starting?  Do you leave everything at Room Temperature for the two weeks or in the fridge?  Do you cook the meat before brining.  Also with the hab peppers how many and do you simmer them also or just add them when you do the meat?  I just ate one of the over the counter fakes the other day and said to my wife that I needed to get a recipe for this.  Thanks for posting.

I did not cool the brine, put directly into fridge when done filling. The meat is already cooked so no need to cook again ( PLEASE make sure you used pre cooked, or cook it yourself before pickling ). The habs I put about half a dried hab directly into the jar with the onion, garlic and sausage.

The ones I've sampled so far seem to lack the twang of the convienence store ones. perhaps I should have gone all white vinegar ?? 

 

[coffee_junkie]

Quote:

I did not cool the brine, put directly into fridge when done filling. The meat is already cooked so no need to cook again ( PLEASE make sure you used pre cooked, or cook it yourself before pickling ). The habs I put about half a dried hab directly into the jar with the onion, garlic and sausage.

The ones I've sampled so far seem to lack the twang of the convienence store ones. perhaps I should have gone all white vinegar ?? 

Just wait a couple weeks, save the brine, boil a bunch of eggs peel them and place in the brine, wait a few more weeks and viola, pickled eggs to boot!
 

 

[lugnutz]

If they don't taste any better in 2 weeks I'm gonna dump the brine and hope it kills some weeds ! 

I will not use pickling spice again  might try cajun 

whats the difference in white and cider vinegar? just flavor?

 

[alblancher]

I am really surprised that your recipe didn't require pressure canning.  Anytime you can meat, fish or low acid foods pressure canning is required.  Maybe with everything precooked and the vinegar you are able to keep the bad bugs down.  Are you supposed to keep them refrigerated?

The difference between cider vinegar and white vinegar is acidity and taste.  White vinegar is more acidic and cider vinegar has more taste.  Most canning recipes use white vinegar because the acidity is what preserves the food.

You may consider placing the pickling spice in a piece of cheese cloth so it can be removed before packing.

Good luck

 

[lugnutz]

I am really surprised that your recipe didn't require pressure canning.  Anytime you can meat, fish or low acid foods pressure canning is required.  Maybe with everything precooked and the vinegar you are able to keep the bad bugs down.  Are you supposed to keep them refrigerated?

The difference between cider vinegar and white vinegar is acidity and taste.  White vinegar is more acidic and cider vinegar has more taste.  Most canning recipes use white vinegar because the acidity is what preserves the food.

You may consider placing the pickling spice in a piece of cheese cloth so it can be removed before packing.

Good luck

Yes they are refridgerated.  I think its the clove that is killin my desired effect. Maybe just dillweed next time?

 

[lugnutz]

The flavor is getting better as they sit longer, I'd still cut down the brown sugar next time and maybe I'd use the pickling spice but about half.

The all beef hot dogs are the weinners..uh..WINNERS !!  The texture is much better than the smokies, they are more firm. And I think they taste a bit better as well.

I tried the cayenne + hab jar...wow I think that is the way to go for the fire that I like, I'll keep ya posted as I continue to sample instead of letting sit for 2 wks like I was supposed to do.

 

[crockadale]

Try this, You will like it!!!!!

Pickled sausage

　

2 lbs pre-cooked keilbasa (or what ever you want to use, but must have been either cooked at the factory, or you will have to do so. Once i get back to sausage making, will be using my own!)

1 small onion sliced Omit
1 cup water
3/4 cup brown sugar Change to ¼ cup white or granulated)
3 cups vinegar of your choice
1 teaspoon hot red pepper flakes ( i used a tablespoon) Change to 1 ½ TBS

1 tbl pickling spices. Change to 1 ½ Tbs

Add ½ Tsp cayenne

Add 1 Tbs Fine choped garlic

Add 4 drops red food color

put 2 wide mouth canning jars in boiling water to heat up. Boiled up the liquids (don't worry folks, recipe to follow.... ). after they reached boiling point, simmered for 5 minutes. Packed the hot jars fresh outta the water, with some onion on the bottom and then layered the peppers, more onions, hot dogs, sausage, till almost to the top. Poured half of the simmering liquid in the jars. This was not enuff liquid, so i topped off with more vinegar. Took the HOT jar lid outta the boiling water, and placed on top. make SURE the lid is wiped clean. THIS A IMPORTANT STEP, cause the vinegar will degrade the rubber seal on the jar lid. Placed the ring ontop, and twisted down tite. Will wait for the jars to cool down, then refridge for couple days at least. From what i read, the longer it sits, the better it gets.
 

This is a recipie I picked up on this site several months ago The changes I made are in red.

 

[bayouchilehead]

I will have to give this a try. Once I hear how they are from someone else!!