ROBBY'S PICKLED BAR SAUSAGE
Make and share this Robby's Pickled Bar Sausage recipe from Food.com.
Provided by Chef Robby
Categories Lunch/Snacks
Time 20m
Yield 1 Gallon
Number Of Ingredients 6
Steps:
- 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.
PICKLED POLISH SAUSAGE
Pickled Polish sausage is a delicious and easy to make treat. Simply mix your favorite sausage with some veggies, vinegar, and spices, then let it sit in the refrigerator for a few days.
Provided by a1hotfood
Time 5h
Yield 2 lbs
Number Of Ingredients 7
Steps:
- Put sausage in a jar with sliced onions. Use cooked sausage and don't re-cook. Boil rest of ingredients and simmer 5 minutes. Pour over sausage and let set in refrigerator 2 days before serving.
Nutrition Facts :
PICKLED SAUSAGE
A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence.
Provided by Mike
Categories Appetizers and Snacks Meat and Poultry Beef
Time P2DT10m
Yield 10
Number Of Ingredients 5
Steps:
- In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 1 g, Cholesterol 28.8 mg, Fat 11.6 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 1881.6 mg
AUNT MIM'S PICKLED POLISH SAUSAGE
This recipe really does not have "correct amounts" per se. But it is a very easy and quck recipe. We love this recipe and at the holdays make large batches and present them as gifts. I hope you will try it.
Provided by Pearl Florick
Categories Meat Appetizers
Number Of Ingredients 5
Steps:
- 1. Cut the kielbasa into chuncks (appetizer sized) and add to a clean mason jar (use a big one)
- 2. Add in whole garlic cloves. (we love garlic so we use a lot of them and they can be eaten as well later) Use how ever many you would like to suit your taste.
- 3. Add in 4 or 5 bay leaves and a few pinches of crushed red pepper flakes (again, to suit your taste)
- 4. Fill the mason jar abour 3/4 full with the vinegar. Then fill the remaining 1/4 of the jar with water.
- 5. Put the lid on and shake to blend. Keep refrigerated (they don't seem to last too long in our fridge but they are good for a couple weeks at least)
PICKLED KIEBASA
This recipe came to me from my mom in law. It is very easy and adaptable. It is so much cheaper then buying those pickled sausages in the store. I keep a jar of these in the refrigarator all the time.
Provided by Chef Stiles
Categories Very Low Carbs
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Take your sausage and cut into about 2 to 3 inch pieces.
- Put 1 tablespoon of crushed red peppers and put into a clean quart jar.
- Add your sausages.
- Add vinegar.
- Put a lid on and shake very well.
- Put in refrigerator.
- Shake every day for 7 days.
- You may use hot smoked polish sausage or kielbasa. Adjust hot peppers to your taste.
Nutrition Facts : Calories 269.1, Fat 21.7, SaturatedFat 7.8, Cholesterol 52.9, Sodium 665, Carbohydrate 1.6, Fiber 0.1, Sugar 0.2, Protein 10.7
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