Robby's Pickled Bar Sausage
"A tasty snack to enjoy while watching the game."
photo by Chef TimR
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
1 Gallon
ingredients
- 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
directions
- 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.
Questions & Replies
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I have uncooked smoked deer sausage prepared at a meat market. I want to try pickling this sausage do I need to cook before I pickle it, and if so what is the best methodrecommended of cooking before canning. Boil, Bake, Air Fryer, etc... ? Thank you -
What is the shelf life without the fridge? Or do they need the fridge if the bottles are sealed and in a shaded place?
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If you don't keep them in fridge, whats they shelf life? -
Can cheddar smoked sausage be used in Robby's pickled sausage recipe?
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How many servings is in this gallon? The nutritional facts show as 1 gallon being 1 serving.
see 6 more questions
Reviews
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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 ! -
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! -
Any meat can be water bathed. 3 hours is the time required to water bath meets either cooked, or raw packed. Since this is a pickled sausage that is already pre-cooked, and you are using a hot brine, you would need to water bath this recipe for 20 minutes. The vinegar adds more than enough acid to make it shelf stable. We just finished the last jar we canned from 2 years ago. Water bathed.
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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. -
Great recipe as is.
see 5 more reviews
Tweaks
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The first batch turned out great but thought it could use a little more vinegar so on the second batch changed the vinegar to 5 cups and dropped the water down to 3 cups also added a 1/4 teaspoon of whole white pepper corns second batch turned out even better for than the first
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i added a few spoons of pickling salt, a few dashes of Franks hot sauce and cayenne pepper!!boom!!!
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