Pickled Sausage Bar Recipes

DUGAN! GET YOUR GRIMY HANDS OFF THOSE PICKLED SAUSAGES!

Steps:

• Cut up precooked sausage (do not reheat them)into 3 inch links and put into jars with a few slices of onion.
• Bring to a boil the rest of the ingredients and simmer five minutes.
• Pour hot mixture into jars (prefer mason or canning jars other types may explode)over onions and sausages.
• Put lid on jars and carefully hide in the refrigerator at least a day- two days is better- or until they are discovered by a man.
• NOTE: These are a wonderful bribe to get Dugan to do something unpleasant around the house or to make up with him when I have been terribly naughty.

MY PICKLED LITTLE SMOKIES

Steps:

• Place the sausages into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse the sausages.
• Place the sausages into a 1-quart glass canning jar.
• Pour white vinegar and water into a saucepan, and stir in the pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.
• Bring to a boil over medium heat and cook for 5 minutes, stirring often.
• Pour the vinegar mixture over the sausages in the jar; cap the jar, and refrigerate at least 3 days before serving.

PICKLED SAUSAGE

Steps:

• 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.

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 (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.

PICKLED KIEBASA

Steps:

• Take your sausage and cut into about 2 to 3 inch pieces.
• Put 1 tablespoon of crushed red peppers and put into a clean quart jar.
• Add your sausages.
• Add vinegar.
• Put a lid on and shake very well.
• Put in refrigerator.
• Shake every day for 7 days.
• You may use hot smoked polish sausage or kielbasa. Adjust hot peppers to your taste.

AUNT MIM'S PICKLED POLISH SAUSAGE

Steps:

• 1. Cut the kielbasa into chuncks (appetizer sized) and add to a clean mason jar (use a big one)
• 2. Add in whole garlic cloves. (we love garlic so we use a lot of them and they can be eaten as well later) Use how ever many you would like to suit your taste.
• 3. Add in 4 or 5 bay leaves and a few pinches of crushed red pepper flakes (again, to suit your taste)
• 4. Fill the mason jar abour 3/4 full with the vinegar. Then fill the remaining 1/4 of the jar with water.
• 5. Put the lid on and shake to blend. Keep refrigerated (they don't seem to last too long in our fridge but they are good for a couple weeks at least)