ShakeyGizzard
Southern Dude
Thought i would share my recipe for pickled sausage, its like stone soup, add or subtract to your liking. These sausages need 5 to 7 days to age in the fridge and I would not keep them over 30 days. I have been using dried seasonings lately, fresh is always better.
Brine:
-2 cups white vinegar
-1/2 cup water
-1 table spoon non iodized salt
Heat brine until salt is dissolved
Seasonings added to the jar with the sausage before brine::
-4 tablespoons Texas Pete hot sauce
-1/4 teaspoon onion powder
-1/4 teaspoon garlic powder
-1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- optional, fresh hot pepper(s) cut up
I use basic smoked sausage (fully cooked, hot dog size)
cut the ends so they are open and pack into your jar
Add seasonings to jar and pour brine in until 1/2 inch headspace at the top and seal with a lid.
refrigerate when cooled for 5 to 7 days before eating, if you can wait.
Brine:
-2 cups white vinegar
-1/2 cup water
-1 table spoon non iodized salt
Heat brine until salt is dissolved
Seasonings added to the jar with the sausage before brine::
-4 tablespoons Texas Pete hot sauce
-1/4 teaspoon onion powder
-1/4 teaspoon garlic powder
-1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- optional, fresh hot pepper(s) cut up
I use basic smoked sausage (fully cooked, hot dog size)
cut the ends so they are open and pack into your jar
Add seasonings to jar and pour brine in until 1/2 inch headspace at the top and seal with a lid.
refrigerate when cooled for 5 to 7 days before eating, if you can wait.
