Bar Room Pickled Eggs And Sausage Recipe 365 Recipes

TAVERN BAR STYLE PICKLED EGGS RECIPE

Steps:

• BOIL METHOD 1: Place eggs in a large deep pan, cover with enough water. people add a splash of vinegar or dash of baking soda to the water and say it helps them peel! Bring to a full boil, then turn off the heat. Put a lid on your pot, and let rest for at least 20 minutes.
• STEAM METHOD 2: Make sure your veggie steamer basket fits in your large pot. Put a good 1 inch of water in a large pot and bring the cold water to a boil over high heat which takes about 6 minutes. Place the steamer basket in the pot and all 12 eggs on the steamer basket. Cover the pot, and set the timer for 12 minutes. Using a slotted spoon, move the hard boiled eggs to a bowl filled halfway with ice water. Note: This method is MUCH faster as you don't have to wait for a large pot of water to boil, and they are much easier to peel, try it out!
• Peel all the shells off, and place eggs in a large clean jar. I use a clamp-style 2-quart large jar. Next, pour the 12 oz jar of Hot Yellow Peppers with their pickling mixture into your large glass jar on top.
• In a large saucepan, add the white vinegar, water, pickling spice, sugar, turmeric, and sea salt. Heat the pickling solution to just boiling, and then turn off the heat to stop the cooking process.
• Carefully pour the hot brine solution over the hard-boiled eggs and chili peppers. Wait for the jar contents of peeled eggs, yellow peppers with their juice, and vinegar brine liquid to cool, with the jar open for about one hour. Then place the closed jar in the refrigerator.
• Wait about 7 days, and they are ready to eat!
• Always keep these pickled eggs cold in the refrigerator, eat within one month.

BAR ROOM PICKLED EGGS AND SAUSAGE RECIPE - (3.6/5)

Steps:

• Hard boil 18 eggs and boil 3 packages Polish sausage until they float. Arrange eggs and sausage in layers, pack to top. Take care not to split eggs. Combine all other ingedients in a medium sauce pan and simmer for 5 minutes. While still hot, carefully pour brine until full. Put lid on tight sake to mix for 3 days and enjoy!

PICKLED SAUSAGE (BAR)

Steps:

• 1. Cut sausage into 1 to 2 inch pieces and put into quart jar. This should fill the jar just about to the neck.
• 2. Put spices in and fill the jar 3/4 full with white vinegar. Fill rest with water. Put lid on and shake.
• 3. Put in refrigerator for at least 3 days. I also use this recipe to pickle pork for Red Beans and Rice.

ROBBY'S PICKLED BAR SAUSAGE

Steps:

• Make brine by combining first four ingredients and bringing to a boil in a saucepan.
• Cut sausage into equal sized links, approximately 3" each.
• Place sausage and bay leaves into a sterilized gallon size glass jar.
• Pour brine over sausage and seal jug.
• Store in refrigerator for 2-3 days. The longer it sits, the better it gets.
• Note: Your ability to fit all of the sausage into the jar will depend on what brand you buy.

PICKLED SAUSAGE AND EGGS

Steps:

• 1. Make sure Eggs are boiled and peeled, rinse to remove any shell left on them. Set aside to dry.
• 2. Slice Beef kielbasa into 1 to 1 1/2 inch pieces. Place in large pot.
• 3. Add eggs, onion, pickling spice and garlic.
• 4. Cover with Red wine Vinegar and water.
• 5. Bring to boil. Cover and reduce heat, simmering for 45 mins
• 6. Remove from heat let cool to room temp.
• 7. Using a large clean empty jar spoon in sausage, eggs and onions.(I used a 64oz empty jar, had some left over but I ate them)
• 8. Ladle in liquid until covered. Place cap on jar and refrigerate 24 hrs.
• 9. Next day skin off any hardened fat
• 10. keep refrigerated. should keep at least 2 to 3 wks. if they last that long