Super hot pickled sausage

[smokininthegarden]

Thanks Dave
That is a very interesting article, pretty much what I thought all along but obviously
I’m no scientist I just play one in my kitchen:)

Anyways great artical and thanks for posting.

Cal

 

[Steve H]

IMHO the penrose brine/clone is not only unnecessary, but will not work properly for this kind
of recipe. First the brine only needs to bring the vinegar flavor to the party. The sausage is responsible
for the actual flavor. Next the penrose recipe will not give you a shelf stable product, the vinegar to
Water ratio is way to low for that. Even with dill pickles the vinegar/water ratio needs to be 3:1 or they will
start to form mold on the surface. Just saying.

Cal

The penrose recipe is 3:1 with water and vinegar. All the same. I like to think that the brine should in some recipes add flavor. IE: heat, sour, etc. After rereading Dave's question I agree that this might distract from his intention.
My question is how come bars used to keep these big jars of pickled sausage out on the self for weeks at a time. I've read that these can be left out if the temp stays around 70 degrees. But I've been in bars that were a lot warmer then that and consumed them. Oh, well. It didn't kill me!

 

[nanuk]

"using a brine solution (5% acetic acid and 5% salt at 25°C) to pickle precooked, RTE sausages"


What is the % of acetic acid in common vinegar?
And if it varies with Brands, then one would need to do a calculation so as to not dilute it too much.

 

[Steve H]

"using a brine solution (5% acetic acid and 5% salt at 25°C) to pickle precooked, RTE sausages"


What is the % of acetic acid in common vinegar?
And if it varies with Brands, then one would need to do a calculation so as to not dilute it too much.

The vinegar I use is 5%. Would you still need a 3:1 ratio?

 

[daveomak]

A 3:1 ratio is not approved for all forms of products... Different veggies require different ratios....
As far a acid in vinegar goes... READ THE LABEL.... All white vinegar is 5%, or so it says on the label.. Some is 6%....
Fancy vinegar like some wine vinegar is lower than 5%.....

 

[daveomak]

https://www.cdkitchen.com/recipes/recs/79/Pickled_Wieners_Hot_Dogs46683.shtml

 

[Steve H]

A 3:1 ratio is not approved for all forms of products... Different veggies require different ratios....
As far a acid in vinegar goes... READ THE LABEL.... All white vinegar is 5%, or so it says on the label.. Some is 6%....
Fancy vinegar like some wine vinegar is lower than 5%.....

Morning Dave,
I knew the ratio varies for veggies and such. But I've seen different ratios for pickled sausage. The link you posted had no water added to the vinegar. I've seen 3:1 and 3:2. But not pure vinegar before. My current batch has 3:1. So I'm assuming that the ones sitting in bars is straight vinegar brine.

 

[daveomak]

Probably and cold packed for a clear brine and customer appeal... These snippets don't address different methods and their specific attributes to the process... 3:1 may be fine if the sausages were hot packed and hot water bathed at 180F for 30 minutes... I haven't found any clarity yet...
Pickled pigs feet... Straight vinegar is recommended...

Instructions

1. Pigs feet are immersed for 12 days in 1 gallon 80º SAL brine
2. Pigs feet are removed from brine, skinned and the entire foot is cooked for 3-4 hours at 200º F, 94º C (below boiling point) until meat separates from bones.
3. Feet are rinsed in cold water, then placed in a refrigerator.
4. Feet are split and semi-boned.
5. They are placed in jars with white vinegar. Whole peppercorns and bay leaves are added for flavoring.

Notes
Method II.

• Pigs feet are immersed in brine for 4 hours.
• Temperature of the brine is increased to 180°F (82°C) and the feet are cooked for 3-4 hours.
• Then they are cooled in cold running water and packed in white vinegar in glass jars.

Feet can be bone-less or semi-boneless depending on preference.

 

[smokininthegarden]

Hi Dave
Some white vinegar can be as low as 3.5% I almost bought a jug like that at the store
the other day by mistake it was just a cheep generic brand, so yes read the label before you buy.

The 3:1 ratio came from my experiments making shelf stable dill pickles a few years ago.
Nearly every dill pickle recipe you find on the net calls for a 1:1 vinegar/water ratio, so
that is where I started but the brine would start to produce mold on the surface after a week
or so. That probably would work fine if you were canning the pickles or keeping them in the fridge.
But for shelf stable that wasn’t going to work, after some experiments came up with the 3:1
ratio which works very well, I’ve had them stand for 2 years with no ill odors or any sign of
mold or slime on the surface. This is why I thought it work well with a pickled sausage which
already has plenty of salt and cure in it.

The good thing about this tread is we have people asking questions, posting comments, and
hopefully trying to learn something, and that is what these forums are all about, right.

Cal

 

[Steve H]

I agree Cal. I find 3:1 works for the sausage and veggies. Though my pickles and such are quite strong.

 

[daveomak]

Hi Dave
Some white vinegar can be as low as 3.5% I almost bought a jug like that at the store
the other day by mistake it was just a cheep generic brand, so yes read the label before you buy.

The 3:1 ratio came from my experiments making shelf stable dill pickles a few years ago.
Nearly every dill pickle recipe you find on the net calls for a 1:1 vinegar/water ratio, so
that is where I started but the brine would start to produce mold on the surface after a week
or so. That probably would work fine if you were canning the pickles or keeping them in the fridge.
But for shelf stable that wasn’t going to work, after some experiments came up with the 3:1
ratio which works very well, I’ve had them stand for 2 years with no ill odors or any sign of
mold or slime on the surface. This is why I thought it work well with a pickled sausage which
already has plenty of salt and cure in it.

The good thing about this tread is we have people asking questions, posting comments, and
hopefully trying to learn something, and that is what these forums are all about, right.

Cal

Good thing you looked at the label... I did not know white vinegar could be sold below 5%... I guess that's like cure#1 being sold below 6.25%... at least in my mind... Lots of room in my mind, for stuff to go astray...

...

 

[daveomak]

From Wedliny-Domowe
Utopence Sausage

Utopence sausages are served in Czech Republic everywhere. In bars, homes and restaurants. The word utopenec means "drowned." Similarly, In Polish the word "utopieniec" means a person that has drowned. Utopence is not a sausage that is made in a strict adherence to ingredients that is composed of, but it is rather a method of preparing the sausage. Utopence is pickled sausage as it is marinated in vinegar for 1-2 weeks. Sausage, onions, salt, vinegar, sugar and spices are main ingredients. Hot peppers are added for hot version of the sausage. Often little fermented cucumbers are added.

Best utopence sausages are made with sausages that look like Polish Serdelki or Parowka sausages. Kind of American hotdog, but shorter and much thicker. Making your own 32-36 mm, 4 inch long pork sausage with bits of backfat inside will be a good choice.

Materials Metric US
Short sausages, about 6 inch long 12 pcs 12 pcs
onions 1 kg 2.2 lb
vinegar, 5% strength 750 ml 25.4 oz fl.
water 500 ml 17 oz fl.
Ingredients per 1000g (1 kg) of materials
salt 18 g 3 tsp
sugar 15 g 3 tsp
black peppercorns 20 20
allspice 10 berries 10 berries
bay leaf 2 leaves 2 leaves
garlic 4 cloves 4 cloves
fresh jalapeno pepper 1 1
Instructions

1. Mix vinegar with water. Add all spices (except garlic) and bring to a boil. Cool the brine.
2. Peel and slice lengthwise in half each sausage.
3. Cut onions in half, then thick slice them.
4. Arrange layers – onions, sausage, onions, sausage etc, in 1 gallon glass jar until the jar is 3/4 full. Add garlic cloves. Adjust the lid.
5. Pour cold brine over sausage and onion layers.
6. Place in cold area for 1-2 weeks.
7. Serve with bread and beer.

Notes
Brine should cover all ingredients. * In Czech Republic vinegar contains 8% acetic acid, In Poland 8 or 10%. Fermented cucumbers are often added.

 

[Steve H]

That is over a 3:2 ratio with vinegar and water. But with the higher acid. It comes out as a wash. Plus they cold fill. I may just try that next. Thanks for the link.

 

[daveomak]

It doesn't say but I'm gonna guess the sausages are fully cooked...
Personally, I would sous-vide the sausage to pasteurize them at 185F.. That helps take care of any botulism stuff.. Not as good as 240 ish, pressure canning temps.. but at least it's something... When I buy brats, they go in a zip bag with beer and onions and into the SV to pasteurize... then into the refer.. they are good for a long while... they I grill or broil or fry to eat... Then add the hot sausage to the heated brine.. I would check the temp of the brine to insure it had cooled to the same temp as the pasteurized sausage..... Put it all in jars and tighten the lids.. Put in the refer...

 

[Steve H]

No, it doesn't say if they are cooked. Though, you would think that they must be. Even being hot filled, which they aren't. They would still be not be cooked.