Dugan Get Your Grimy Hands Off Those Pickled Sausages Recipes

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DUGAN! GET YOUR GRIMY HANDS OFF THOSE PICKLED SAUSAGES!



Dugan! Get Your Grimy Hands off Those Pickled Sausages! image

I have to hide these sausages behind something healthy in the refrigerator or my boyfriend Dugan eats them before they are ready. He is such a beast. Warning: Do not store within a monkey wrench throw of car mechanics and all men who drink beer.

Provided by Pot Scrubber

Categories     Meat

Time P1DT15m

Yield 4 jars approximately, 4 serving(s)

Number Of Ingredients 7

2 lbs pre-cooked kielbasa (or hot links if you are feeling sassy! Also, Cocktail wieners are very good.)
1 small onion, sliced
1 cup water
3/4 cup brown sugar
3 cups white vinegar
1 teaspoon crushed red pepper flakes
1 tablespoon pickling spices

Steps:

  • Cut up precooked sausage (do not reheat them)into 3 inch links and put into jars with a few slices of onion.
  • Bring to a boil the rest of the ingredients and simmer five minutes.
  • Pour hot mixture into jars (prefer mason or canning jars other types may explode)over onions and sausages.
  • Put lid on jars and carefully hide in the refrigerator at least a day- two days is better- or until they are discovered by a man.
  • NOTE: These are a wonderful bribe to get Dugan to do something unpleasant around the house or to make up with him when I have been terribly naughty.

Nutrition Facts : Calories 901.9, Fat 61.8, SaturatedFat 20.9, Cholesterol 149.5, Sodium 2070.7, Carbohydrate 50.3, Fiber 0.3, Sugar 45.2, Protein 28

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

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.

DRUNK SAUSAGES



Drunk Sausages image

Make and share this Drunk Sausages recipe from Food.com.

Provided by Darlene Summers

Categories     Potluck

Time 50m

Yield 20 appetizers, 20 serving(s)

Number Of Ingredients 5

1/2 cup Bourbon
3/4 cup catsup
2 teaspoons sugar
2 teaspoons chopped onions
1 (16 ounce) package Little Smokies sausages

Steps:

  • Combine all but smokies in a small saucepan; add sausages and simmer for 45 minutes.
  • Serve with toothpicks or fancy picks.

Nutrition Facts : Calories 95.2, Fat 6.2, SaturatedFat 2.1, Cholesterol 14.5, Sodium 332.1, Carbohydrate 3.1, Sugar 2.8, Protein 3

TUNISIAN COUSCOUS SALAD WITH GRILLED SAUSAGES



Tunisian Couscous Salad With Grilled Sausages image

This comes from one of my Food and Wine cookbooks. Use whatever kind of sausages you like: hot, mild or a combination. They say to serve this with an Australian Shiraz. I'm posting it for ZWT3. Now I just have to go look up where Tunisia is! LOL. (It is in North Africa between Algeria and Libya)

Provided by dicentra

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

5 tablespoons olive oil
2 garlic cloves, minced
1 1/3 cups couscous
1 teaspoon ground cumin
1/4 teaspoon cayenne
3/4 teaspoon salt
1 cup tomato juice
1 cup water
1 lb Italian sausage
1 tablespoon lemon juice
1 tomatoes, diced
1/2 cup fresh cilantro, chopped

Steps:

  • In a large frying pan with a lid, heat 1 tablespoon of the oil over moderately low heat. Add the garlic, couscous, cumin, cayenne, and ½ teaspoon of the salt to the pan.
  • Cook, stirring occasionally, until the couscous starts to brown, about 3 minutes.
  • Stir in tomato juice and water. Bring to a simmer.
  • Cover, remove from the heat and let stand for 5 minutes.
  • Transfer the couscous to a platter or large glass bowl to cool.
  • Meanwhile, heat the broiler. Coat the sausages with ½ tablespoon of the oil.
  • Broil the sausages, turning occasionally, until completely cooked through, about 10 minutes.
  • Remove from the heat. When the sausages are cool enough to handle, cut them into thin slices.
  • Toss the cooled couscous with the lemon juice and the remaining oil, salt and tomato. Top with the sausages and cilantro.

Nutrition Facts : Calories 778.2, Fat 48.5, SaturatedFat 13.2, Cholesterol 64.7, Sodium 1980.3, Carbohydrate 54.5, Fiber 3.8, Sugar 4.1, Protein 30.1

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