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The ingredients needed to make Pickled sausage:
- Use 2 packages smoked sausage- 28 links total
- Provide small-medium yellow or white onion sliced
- Prepare 1 tsp minced garlic or 1 clove per jar
- Use 1/2 tbsp pickling spice per jar
- Take 1 tsp white sugar per jar
- Take 1 tsp salt per jar
- Provide white vinegar
- Provide water
- You need 4 quart jars
Instructions to make Pickled sausage:
- Boil sausage or heat in frying pan five minutes or until heated through to remove excess fat
- Add garlic and onion slices evenly to bottom of jars. Place jar seal flats in a pan of simmering water to warm.
- Add 1/2 tablespoon of pickling spice to each jar also 1 teaspoon each salt and sugar to each jar
- When sausage is done and while still hot, begin stacking evenly between jars, and layering with onion slices. DO NOT overpack sausages in jars.
- Fill each jar at least 3/4 full with vinegar, to taste, then fill with water leaving 1/2 inch headspace. Make sure all sausages are covered with brine. The amount of vinegar used determines the pickled flavor of the sausages.
- Wipe the jar rim clean with a paper towel dampened with straight vinegar to remove any oil residue. Top with warmed seal flat and band. Jar can be placed into the refrigerator to pickle. I prefer to top with seal flat, then vacuum seal with my FoodSaver, then apply band finger tight. Vacuum sealing speeds up how fast the brine is absorbed through the sausages.
- Leave jar in the refrigerator at least 2 or 3 weeks before opening to allow sausages to absorb flavor. Store opened jars in refrigerator.
Keiran Donoghue <Sausage Vendor> in Dun Morogh. View top rated Pickled sausage recipes with ratings and reviews. Pickled Sausage, Bunter Wurstsalat Colorful Sausage Salad, Embutido (Ground Pork Roll), etc. Top vinegar-pickled-sausage recipes just for you. Tasty Smoked Sausage and Beans with Cheddarwurst® Smoked SausageHillshire Farm.
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