Pickled Sausage And Eggs Food
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 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
PICKLED SAUSAGE AND EGGS
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
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)
Provided by tschnet1
Number Of Ingredients 8
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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