Hello, I’m Laura. Today, I’m gonna show you how to make pickled sausage recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Pickled sausage Recipe
Pickled sausage is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Pickled sausage is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have pickled sausage using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pickled sausage:
- Make ready 2 packages smoked sausage- 28 links total
- Take small-medium yellow or white onion sliced
- Prepare 1 tsp minced garlic or 1 clove per jar
- Make ready 1/2 tbsp pickling spice per jar
- Prepare 1 tsp white sugar per jar
- Take 1 tsp salt per jar
- Get white vinegar
- Take water
- Make ready 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.
So that’s going to wrap it up with this distinctive dish pickled sausage recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
