Big Johns Pickled Sausage Recipes

ROBBY'S PICKLED BAR SAUSAGE

Robby's Pickled Bar Sausage image

Make and share this Robby's Pickled Bar Sausage recipe from Food.com.

Provided by Chef Robby

Categories Lunch/Snacks

Time 20m

Yield 1 Gallon

Number Of Ingredients 6

Ingredients

4 1/2 cups white vinegar
3 1/2 cups water
2 1/2 tablespoons dry crushed red pepper
1 1/2 tablespoons minced garlic
3 lbs kielbasa or 3 lbs smoked sausage
6 bay leaves

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.

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