Robby's Pickled Bar Sausage
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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Reviews
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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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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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