4 Reviews

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!

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Chef Bum 32 January 17, 2010

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 !

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joelarry1961 December 18, 2009

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.

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Sara bug December 16, 2012

I am tring your pickled bar sausage now. Sounds like a good resipe, I haven't had any for 20 yrs. Do you have to refridgerate it?

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Chef TimR December 19, 2014
Robby's Pickled Bar Sausage