MY PICKLED LITTLE SMOKIES
These make a great addition to an appetizer tray. I often get a lot of requests to make them from the hubby's crew at the rig.
Provided by smitty
Categories Appetizers and Snacks Meat and Poultry
Time P3DT35m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 3.9 g, Cholesterol 49.9 mg, Fat 21.9 g, Fiber 0.8 g, Protein 10.3 g, SaturatedFat 7.5 g, Sodium 1060.7 mg, Sugar 1.6 g
PICKLED SAUSAGE (BAR)
I found a recipe on line and made it my own.
Provided by Nancy Harris
Categories Other Appetizers
Time 15m
Number Of Ingredients 7
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 SAUSAGE
A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence.
Provided by Mike
Categories Appetizers and Snacks Meat and Poultry Beef
Time P2DT10m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 1 g, Cholesterol 28.8 mg, Fat 11.6 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 1881.6 mg
DUGAN! GET YOUR GRIMY HANDS OFF THOSE PICKLED SAUSAGES!
I have to hide these sausages behind something healthy in the refrigerator or my boyfriend Dugan eats them before they are ready. He is such a beast. Warning: Do not store within a monkey wrench throw of car mechanics and all men who drink beer.
Provided by Pot Scrubber
Categories Meat
Time P1DT15m
Yield 4 jars approximately, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 901.9, Fat 61.8, SaturatedFat 20.9, Cholesterol 149.5, Sodium 2070.7, Carbohydrate 50.3, Fiber 0.3, Sugar 45.2, Protein 28
ROBBY'S PICKLED BAR SAUSAGE
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
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.
More about "tavern style pickled sausage recipes"
HOW TO MAKE SPICY PICKLED SAUSAGES | HOT SAUSAGE RECIPE
From youtube.com
TAVERN STYLE PICKLED SAUSAGE RECIPES
From tfrecipes.com
PICKLED SAUSAGE RECIPES - CDKITCHEN
From cdkitchen.com
PICKLED SAUSAGE - CZECH COOKBOOK – VIDEO RECIPES IN ENGLISH
From czechcookbook.com
PICKLED EGGS TAVERN STYLE - TURNIPS 2 TANGERINES
From turnips2tangerines.com
"PICKLED SAUSAGE RECIPE: SPICE UP YOUR SNACK GAME WITH THIS …
From pickleanything.com
BAR PICKLED EGGS - FOX VALLEY FOODIE
From foxvalleyfoodie.com
EASY PICKLED SAUSAGE - SOUTHERN EATS & GOODIES
From southerneatsandgoodies.com
PENROSE PICKLED SAUSAGE COPYCAT | THE WEEKDAY KITCHEN
From theweekdaykitchen.com
PICKLED SAUSAGE - FOX VALLEY FOODIE
From foxvalleyfoodie.com
4 EASY STEPS TO MAKE PICKLED SAUSAGE AT HOME - THEFOODXP
From thefoodxp.com
PICKLED SAUSAGES (CZECH UTOPENCI) - COOK LIKE CZECHS
From cooklikeczechs.com
BAR ROOM PICKLED EGGS AND SAUSAGE - RECIPE - COOKS.COM
From cooks.com
PICKLED SAUSAGE RECIPE - CONSCIOUS EATING
From myconsciouseating.com
THE BEST PICKLED EGGS AND SAUSAGE – OUR LITTLE BIT OF EARTH
From ourlittlebitofearth.com
TAVERN BAR STYLE PICKLED EGGS RECIPE - DELICIOUS TABLE
From delicioustable.com
PICKLED EGGS AND SAUSAGE - FOX VALLEY FOODIE
From foxvalleyfoodie.com
PICKLED EGG AND SAUSAGE SNACK - REALTREE CAMO
From realtree.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love