Pickled Hot Dogs Or Sausages Food

ROBBY'S PICKLED BAR SAUSAGE

Robby's Pickled Bar Sausage image

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

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

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.

MY PICKLED LITTLE SMOKIES

My Pickled Little Smokies image

These make a great addition to an appetizer tray. I often get a lot of requests to make them from the hubby's crew at the rig.

Provided by smitty

Categories Appetizers and Snacks Meat and Poultry

Time P3DT35m

Yield 10

Number Of Ingredients 12

Ingredients

2 (14 ounce) packages little smoked sausages
1 ½ cups distilled white vinegar
½ cup water
1 teaspoon pickling salt
1 teaspoon pickling spice, or more to taste
1 teaspoon whole mustard seeds
1 teaspoon celery seeds
1 teaspoon dill seeds
1 small onion, thickly sliced
1 clove garlic, minced, or to taste
20 whole black peppercorns
2 tablespoons pickled banana pepper rings

Steps:

Place the sausages into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse the sausages.
Place the sausages into a 1-quart glass canning jar.
Pour white vinegar and water into a saucepan, and stir in the pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.
Bring to a boil over medium heat and cook for 5 minutes, stirring often.
Pour the vinegar mixture over the sausages in the jar; cap the jar, and refrigerate at least 3 days before serving.

Nutrition Facts : Calories 252.3 calories, Carbohydrate 3.9 g, Cholesterol 49.9 mg, Fat 21.9 g, Fiber 0.8 g, Protein 10.3 g, SaturatedFat 7.5 g, Sodium 1060.7 mg, Sugar 1.6 g

PICKLED WIENERS (HOT DOGS)

Pickled Wieners (Hot Dogs) image

Time P3D

Yield 32

Number Of Ingredients 9

Ingredients

4 pounds wieners, cut into bite-sized pieces
2 large onions, thinly sliced
3/4 cup sugar
2 tablespoons salt
4 teaspoons ground cumin
4 1/2 ounces hot sauce
4 cups white vinegar
1 teaspoon pickling spices
1 1/2 teaspoon whole black peppercorns

Steps:

Place the wieners and onions in jars. Combine the sugar, salt, cumin, hot sauce, vinegar, pickling spices, and black peppercorns in a saucepan over medium-high heat. Bring to a boil and let cook, stirring occasionally, for 3 minutes. Let the liquid cool slightly then pour over the wieners and onions in the jars. Cover the jars tightly and place in the refrigerator for 3-4 days to pickle before serving. Store leftovers in the refrigerator.

Nutrition Facts :

PICKLED HOT DOGS OR SAUSAGES

Pickled Hot Dogs or Sausages image

Posted in response to a recipe request. Several years ago, my husband used to make these a lot. He must have gotten his fill, though. He only pulls out the recipe for his "manly" fishing trips, now. :) Cook time does not include overnight refrigeration.

Provided by Ms B.

Categories Meat

Time 25m

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

4 cups water
3 cups vinegar
1 medium onion
4 -5 garlic cloves, diced
2 tablespoons salt
1 tablespoon sugar
12 whole allspice
1/4 teaspoon alum
1 teaspoon coriander
1 teaspoon mustard seeds
1 hot pepper, diced
4 bay leaves
1 dash turmeric
20 hot dogs, cut into 1 to 2 inch pieces

Steps:

Boil all ingredients (including hot dogs) together.
Put in jar and refrigerate overnight.
Store in refrigerator.
Can also use smoked sausages, deer sausages, ring bologna, and other types of pre-cooked smoked meats.
Also suitable for pickled eggs.
Serve chunks of pickled hot dogs or sausage with saltine crackers for a snack.

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