Anyone ever try pickling sausage?

Discussion in 'Sausage' started by oleolson, Sep 10, 2008.

  1. oleolson

    oleolson Meat Mopper

    I used to find pickled polish sausage years ago in the gas stations. I was wondering if anyone has ever tried it themself and if some recipes. [​IMG]
  2. supervman

    supervman Smoking Fanatic

    Here's one I copied some time ago but haven't gotten around to making.
    Pickled Sausage

    Category: Pickled Sausage
    Serves/Makes: 10 | Difficulty Level: 3 | Ready In: 2 DAYS
    You know, I’d try this with Nathan’s Hot Dogs – Outta the package cut into thirds

    4 cups water
    2 tablespoons salt
    4 cups distilled white vinegar
    10 drops red food coloring (optional)
    10 links smoked beef sausage

    In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.

    Recipe Location:
    Recipe ID: 2227
    Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!

    This recipe is from CDKitchen
    © 1995-2008 CDKitchen, Inc.

    P.S. This one looks pretty good
  3. oleolson

    oleolson Meat Mopper

    Thanks! I might give it a try this weekend if I have time.
  4. supervman

    supervman Smoking Fanatic

    Did you see the second entry in the PS?
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    in the bars, they are called HOT MAMMA...........heehehehe..........they were hot sasuages, and GOOD.......jar was right beside the pickled eggs........LOL
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

  7. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    Thanks waling dude for making me hip to this thread. If my weiners are not as good as they should be, this would be a fitting recipe to do to them.

    It will only be 1 jar, but with the right friends around and some tasty beer it sounds like good eats.

    I had an even more disgusting idea. how about reboiling the brine left after the last sausage is pulled from it puckery depths. then the seasoning would be right, hopefully not too much barfly hand flavor in it. too.

    If anyone does pickle some, I would love to here and see them.
  8. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I use the same picklin recipe fer pickled sausage as I do fer pickled eggs. They are mighty fine. Just leave a window open fer awhile after eatin em ifin ya catch the drift.[​IMG]
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

  10. oleolson

    oleolson Meat Mopper

    Thanks for more links. I missed the link in the p.s. before.
  11. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I've not pickled any of my sausage in this or any other fashion (wouldn't mind trying though). However, my uncle, that used to own a bar, would bring home the brine jars with the leftover brine, hardboil and peel his own eggs, and then toss them back into the jar to be returned to the bar. Not sure the gov't watchdogs would let that pass today. Far as I know none of his customers died of pickled eggs. Pickled livers, maybe.

Share This Page