Pickled Sausage And Eggs 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.

PICKLED SAUSAGE

Pickled Sausage image

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

Ingredients

4 cups water
2 tablespoons salt
4 cups distilled white vinegar
10 drops red food coloring
10 links smoked beef sausage

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

PICKLED SAUSAGE AND EGGS

Pickled Sausage and eggs image

when I was younger my mom used to make this but with just the sausage and vinegar. Since I loved pickled eggs I thought why not combine the two. Found one close to what I wanted and came up with my own. Thiers uses apple cider vinegar and sugar. I wasn't to hip on the sugar. So I tried it my way and its a hit with us.

Provided by Teri Halbrook

Categories Other Snacks

Number Of Ingredients 7

Ingredients

2 pkg beef keilbasa
24 oz red wine vinegar
12 oz water
12 eggs boiled and peeled
2 Tbsp pickling spice
1 onion chopped
5 clove garlic

Steps:

1. Make sure Eggs are boiled and peeled, rinse to remove any shell left on them. Set aside to dry.
2. Slice Beef kielbasa into 1 to 1 1/2 inch pieces. Place in large pot.
3. Add eggs, onion, pickling spice and garlic.
4. Cover with Red wine Vinegar and water.
5. Bring to boil. Cover and reduce heat, simmering for 45 mins
6. Remove from heat let cool to room temp.
7. Using a large clean empty jar spoon in sausage, eggs and onions.(I used a 64oz empty jar, had some left over but I ate them)
8. Ladle in liquid until covered. Place cap on jar and refrigerate 24 hrs.
9. Next day skin off any hardened fat
10. keep refrigerated. should keep at least 2 to 3 wks. if they last that long

BAR ROOM PICKLED EGGS AND SAUSAGE RECIPE - (3.6/5)

Bar Room Pickled Eggs and Sausage Recipe - (3.6/5) image

Provided by tschnet1

Number Of Ingredients 8

Ingredients

2 cups white vinegar
1 cup water
3 tablespoons picklng spice
1 teaspoon salt
1 tablespoon crushed red pepper
6-7 squirts Frank's Red Hot Sauce
1 tablespoon crushed garlic or powder
1 tablespoon dried onion

Steps:

Hard boil 18 eggs and boil 3 packages Polish sausage until they float. Arrange eggs and sausage in layers, pack to top. Take care not to split eggs. Combine all other ingedients in a medium sauce pan and simmer for 5 minutes. While still hot, carefully pour brine until full. Put lid on tight sake to mix for 3 days and enjoy!

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