Robby's Pickled Bar Sausage

Recipe by Chef Robby
READY IN: 20mins
YIELD: 1 Gallon
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement