Hello, I’m Kate. Today, we’re going to make pickled sausage recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pickled sausage Recipe
Pickled sausage is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Pickled sausage is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have pickled sausage using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pickled sausage:
- Take 2 packages smoked sausage- 28 links total
- Get small-medium yellow or white onion sliced
- Make ready 1 tsp minced garlic or 1 clove per jar
- Prepare 1/2 tbsp pickling spice per jar
- Make ready 1 tsp white sugar per jar
- Get 1 tsp salt per jar
- Take white vinegar
- Get water
- Take 4 quart jars
Steps 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.
So that is going to wrap this up with this special dish pickled sausage recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
