Are you tired of the same old boring food? Well, get ready to embark on a flavor-packed adventure with our incredible pickled sausage recipe! Not only will it add a tangy twist to your taste buds, but it’s also a surefire way to surprise your guests without breaking a sweat. And trust me, the process is easier than deciphering a cryptic crossword puzzle!
Table of Contents
Pickled Sausage Recipe:
Now, before you start panicking about a never-ending shopping list, let me assure you that this recipe won’t drain your wallet. All you need are some smoked sausages, vinegar, food color, and a few spices that can turn your kitchen into a flavor laboratory. It’s time to unleash your inner mad scientist!
Ingredients:
- 3 lbs. of smoked beef sausage
- Water about 4 cups
- Salt about 2 tablespoons
- Heinz white vinegar about 4 cups (you can use other companies too, I prefer using it)
- Food coloring, red, about 10 drops.
- Black pepper about 2 teaspoons.
How to make pickled sausage:
Step 1: Take a medium-sized saucepot.
Step 2: Pour 4 cups of water and start boiling over medium-high heat.
Step 3: When the water is hot, not boiling, add 4 cups of Heinz white vinegar, 2 tablespoons of salt, 2 teaspoons of black pepper, and place the saucepot for boiling.
Step 4: After 10-12 minutes, you will notice that the spiced water has started boiling.
Step 5: Now add the red food color about 10 drops into the boiling brine and let it boil for 2 minutes.
Step 6: After 2 minutes, remove the saucepot from heat.
Step 7: Place the smoked sausages into cutting boards and cut them into halves with a smooth knife.
Step 8: Bring a mason jar and keep the sliced sausages into the jar.
Step 9: Now, pour the spiced vinegar brine into the mason jar with the sausage. Make sure that the sausage slices fully dig into the brine. If not, then you can pour some white vinegar into it. It’s an easy trick.
Step 10: Now cove the mason jar with a lid and ring to seal it perfectly. Let it be at room temperature for a day.
Step 11: When the hot vinegar mixture is cold enough, place the jar into the fridge for 7 days. Let the flavor set before serving.
This is the most common and simple process of preparing pickled sausage at home. It takes time but totally worth it.
The Penrose Band: A Pickled Sausage Love Affair:
We all have our favorite brands, but what if I told you that you can create a copycat version of the legendary Penrose pickled sausages? Yes, you heard it right! Get ready to amaze your taste buds with a homemade rendition that rivals the real deal. Just follow the steps carefully, and you’ll be a pickled sausage wizard in no time!
Ingredients:
Water about 1/2 cup
White vinegar about 2 cups.
Powdered red pepper about 1/2 tbsp.
Red pepper flakes about 1 tbsp.
Minced garlic about 1 tsp
Diced onion about 1 tbsp.
Paprika about 1 tsp
White pepper about 1/2 tsp
Sea salt about 1 tbsp.
Cinnamon about 1/4 tsp
Cloves about 1/4 tsp
Nutmeg about 1/4 tsp
White pepper about 1/2 tsp
Hillshire Farms Lil smokies precooked sausages about 28 ounces package.
Directions:
Step 1: Take a medium-sized bowl.
Step 2: Add 1/2 tbsp. of powdered red pepper, 1 tbsp. of red pepper, 1 tsp of minced garlic, 1 tbsp. of diced onion, 1 tsp of paprika, 1/2 tsp of white pepper, 1 tbsp. of sea salt, 1/4 tsp of cinnamon, 1/4 tsp of cloves, 1/4 tsp of nutmeg, etc. and mix the ingredients all together.
Step 3: Keeping the bowl aside, take a saucepan.
Step 4: Pour 1/2 cup of water and 2 cups of white vinegar. Here, as the white vinegar, I’m using Heinz white vinegar.
Step 5: Now over medium heat boil the water and vinegar mix for 2 minutes.
Step 6: After 2 minutes, add the mixture from the bowl into the saucepan and start boiling for 5 minutes over medium-low heat.
Step 7: Cut the pre-cooked sausages into two or three slices and place them into a clean glass pitcher.
Step 8: Now pour the boiled spiced liquid mixture into the pitcher over the sausages. The liquid mixture has to cover the sausages.
Step 9: With lid and ring, keep the pitcher sealed.
Step 10: Let the pitcher cool in the normal temperature.
Step 11: Put it into the refrigerator for 7 days. It will be good if you shake the pitcher once in a day.
Step 12: After 7 days, serve it with anything you like.
I hope you have enjoyed this recipe. Don’t forget to assure that the sausages are smoked or precooked or else it will remain raw.
The Art of Pickled Hot Sausage:
Let’s dive deeper into the world of pickled sausages. These delectable delights are made from various meats like pork, beef, and poultry. When you infuse them with the brine, vinegar, and spices, it’s like adding a flavor explosion to your favorite snack. So, how do you make pickled sausage? Fear not, my friends, for I shall reveal the secrets!
Congratulations! You’ve conquered the realm of homemade pickled sausages. Say goodbye to those questionable supermarket canned versions and savor the satisfaction of creating your own mouthwatering masterpiece. Share it with your loved ones or keep it all to yourself (no judgments here). And remember, we’re always here to inspire your culinary adventures and hear about your pickled polish sausage triumphs!
Conclusion:
So there you have it, folks! Our hilarious and scrumptious pickled sausage recipe is a must-try. Say goodbye to dull meals and hello to tangy delights. Let your taste buds dance with joy as you savor every bite. Stay connected with us for more exciting cooking experiences, and don’t forget to share your pickled polish sausage journey with us. Together, let’s conquer the world of culinary comedy, one recipe at a time!
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