Recipe of Perfect Pickled sausage

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pickled sausage. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pickled sausage is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Pickled sausage is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have pickled sausage using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Pickled sausage:

1. Make ready 2 packages smoked sausage- 28 links total
2. Prepare small-medium yellow or white onion sliced
3. Get 1 tsp minced garlic or 1 clove per jar
4. Take 1/2 tbsp pickling spice per jar
5. Prepare 1 tsp white sugar per jar
6. Take 1 tsp salt per jar
7. Make ready white vinegar
8. Take water
9. Get 4 quart jars

Instructions to make Pickled sausage:

1. Boil sausage or heat in frying pan five minutes or until heated through to remove excess fat
2. Add garlic and onion slices evenly to bottom of jars. Place jar seal flats in a pan of simmering water to warm.
3. Add 1/2 tablespoon of pickling spice to each jar also 1 teaspoon each salt and sugar to each jar
4. When sausage is done and while still hot, begin stacking evenly between jars, and layering with onion slices. DO NOT overpack sausages in jars.
5. Fill each jar at least 3/4 full with vinegar, to taste, then fill with water leaving 1/2 inch headspace. Make sure all sausages are covered with brine. The amount of vinegar used determines the pickled flavor of the sausages.
6. Wipe the jar rim clean with a paper towel dampened with straight vinegar to remove any oil residue. Top with warmed seal flat and band. Jar can be placed into the refrigerator to pickle. I prefer to top with seal flat, then vacuum seal with my FoodSaver, then apply band finger tight. Vacuum sealing speeds up how fast the brine is absorbed through the sausages.
7. Leave jar in the refrigerator at least 2 or 3 weeks before opening to allow sausages to absorb flavor. Store opened jars in refrigerator.

So that’s going to wrap this up with this special food pickled sausage recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!