Pickled Sausages!

[beer-b-q]

Here is one I found for Bologna, You could add peppers & tweak according to your taste.

PICKLED SAUSAGE #1    

• Use ring baloney, smoked sausage or any type of sausage that is already cooked.
• Peel off skin and slice into 1/4 inch slices and start a layer of sausage in the bottom of a quart jar.
• Add a layer of sliced onion cut into the same thickness.
• Continue until jar is filled with layers of onion and sausage.

1. Pour on the "brine" until everything is covered.
2. Mix 1/2 cup sugar with 3/4 cup vinegar in a 2 cup measure.
3. Add enough water to make 2 cups.
4. Stir thoroughly until sugar is melted.
5. Brine will be tart but meat and onion will absorb that.
6. Store in refrigerator overnight keeping covered.
7. Keep in refrigerator.

 

[lugnutz]

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.

I'll give it a try next, I like the changes you made with an exception for the MORE pickling spice, so far that seems to be the most offensive part of mine with too sweet a close second.

I will say the last jar I opened, the pickling spice wasn't as harsh as the first one. Perhaps it mellows with age? Still too sweet tho so I'll half the sugar and or change to white.

 

[sharonazamboni]

This thread made me want pickled kielbasa, but I made some pickled beef mini franks, since I had some in the freezer. 

1 1/2 c. water, 2 c. white vinegar, 1 tablespoon salt. I also threw in a few banana pepper rings that were in the fridge. They were ready to eat in a few days.

I like this mixture because I don't want sweet or spicy, just sausage flavor. I'm going to use this for pickled eggs, too, as soon as my jar is empty.