Prep 10 mins
Cook 10 mins
A tasty snack to enjoy while watching the game.
- 4 1⁄2 cups white vinegar
- 3 1⁄2 cups water
- 2 1⁄2 tablespoons dry crushed red pepper
- 1 1⁄2 tablespoons minced garlic
- 3 lbs kielbasa or 3 lbs smoked sausage
- 6 bay leaves
- Make brine by combining first four ingredients and bringing to a boil in a saucepan.
- Cut sausage into equal sized links, approximately 3" each.
- Place sausage and bay leaves into a sterilized gallon size glass jar.
- Pour brine over sausage and seal jug.
- Store in refrigerator for 2-3 days. The longer it sits, the better it gets.
- Note: Your ability to fit all of the sausage into the jar will depend on what brand you buy.
Wow! What a great recipe. I've tried this in the past with other pickling recipes, with poor results.This one's a keeper. I followed the recipe to the tee and the results are incredible. Just the right amount of spicyness. I, too, was reminded of the "old days" when dad took us to Pulaski Hall. Just add saltines. I recommend leaving in the fridge for 2 weeks, minimum before eating. Thanks, Chef Robbie!
Used this recipe for Deer Camp this year. It reminded me of when my dad took me to the tavern on Saturday afternoons when I was a youth. I added a couple Trappeys hot peppers for an added kick. Simple, yet delicious. Thanks for the memories Robby !
This is excellent. Did add a little more vinegar. Is it necessary to refrigerate? Always remember jar sitting on counter. The cold seems to take away from flavor. I did add the jalape?os for that extra bite. I also agree with at least 1 to 2 week soaking time. Loved it.