- Dec 28, 2013
- 2,168
- 1,857
Love pickled sausages. Have made lots and lots of pickled sausage and pickled hot dogs using, vinegar, spices etc.
Found a Czech recipe for "Utopenci", a type of pickled sausage.
According to the recipe, kielbasa is most often used, but any fully cooked sausage will work.
This recipe calls for the sausage to be cut in lengths, cut lengthwise, almost all the way through.
The sausages are then opened, smeared with mustard, thinly sliced onion placed in the sausage, and the sausage is then closed back up and placed into a sterilized jar, with thinly sliced onions, placed between each layer, even thinly sliced hot peppers added for flavor.
Vinegar and spices, such as whole allspice, peppercorns etc are boiled, then poured into the jars, fully covering the sausage.
lids are placed on the jars, and the recipe calls for 21 days of refrigeration before sampling.
I picked up my supplies at the commissary today. Will post pics this weekend, maybe sooner.
Found a Czech recipe for "Utopenci", a type of pickled sausage.
According to the recipe, kielbasa is most often used, but any fully cooked sausage will work.
This recipe calls for the sausage to be cut in lengths, cut lengthwise, almost all the way through.
The sausages are then opened, smeared with mustard, thinly sliced onion placed in the sausage, and the sausage is then closed back up and placed into a sterilized jar, with thinly sliced onions, placed between each layer, even thinly sliced hot peppers added for flavor.
Vinegar and spices, such as whole allspice, peppercorns etc are boiled, then poured into the jars, fully covering the sausage.
lids are placed on the jars, and the recipe calls for 21 days of refrigeration before sampling.
I picked up my supplies at the commissary today. Will post pics this weekend, maybe sooner.