Adam yes they are good I have to put the jar in the basement fridge LOLSo you tried them?
I used hog casing on some and the ones for pickling I used sheep.I was very happy with them.You have to smoke them fully cooked.I think next time I will pickle the bigger ones more meat.Thanks for the nice comments
Richie, I have a dumb question that is probably known by everyone except me. Are the Polish sausages smoked and completely cooked before pickling? What size casings did you use for the pickled sausage? I looks delicious and I'm going to give it a try in the next couple of weeks.
red you can taste the Kielbasi no flavor is lost
Looks literally amazing! Nice job.
I am interested in this and have never done it.
What does it taste like? I am thinking the pickling overwhelms the kielbasa, but probably not.
You've got me thinkin now Richie!
Rick thanks for the compliment,coming from you means alot
Oh man those sure do look good.
DB You have enough made to do some I'll put the pickle brine up a little later
Will have to try this out, Richie. Looks great, thanks for sharing!
CM I had to put them down stairs,trying to save some.Don't think it is working but I am getting exercise Thanks for the point I appreciate it
Richie,I have a cold beer going and the only thing i'm missing is a few of your pickled sausages !
Thanks Richie
Recipe for the brine
Pickled Sausage
1 1/2 Cups Cider Vinegar
1 1/2 Cups White Vinegar
1 Cup Bottled Water
1 Tbspn Salt ( non iodized )
3 Tbspn Sugar
1 1/2 Tbspn Pickling Spice
Sausage must be FULLY COOKED
Bring mixture to a boil,turn down the heat and simmer for 5 minutes.
Let cool fill jars with your sausage,I add a dry hot pepper to each jar,pour cooled brine over them and refrigerate.
Mixture is enough for 2 quarts with some extra!!
Taste it to see if you want sweeter!!
Richie
HS Their are a few of us old folk on here, LOL I think Krakus use to make them in the jar.Pickled eggs I made 10 doz. or more last year they are almost gone.Thanks for the point I appreciate it
Great job boy it sure is getting to be a problem with all these recipes the old man may not make it long enough to try them all the list is growing every day with things like this. Some one made the remark of their younger days in the bars and that really brings back the memories. Not much of a bar person today but remember the pickle sausage, picked eggs , pigs feet and hocks. From my now few trips to a bar you don't see any of this stuff. Points for the memories and a great job.
Duke no problem Do some small taste test and you can make hotter if you want.Thanks for the point I appreciate it
Thanks Richie
Tried that she tells me I"m full of **** LOL
Should use reverse tactic tell how great they are and may be she wouldn't believe you and think they taste like crap.