Pickled Sausage Bar Recipes

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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.

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

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

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

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!

PICKLED POLISH SAUSAGE



Pickled Polish Sausage image

Pickled Polish sausage is a delicious and easy to make treat. Simply mix your favorite sausage with some veggies, vinegar, and spices, then let it sit in the refrigerator for a few days.

Provided by a1hotfood

Time 5h

Yield 2 lbs

Number Of Ingredients 7

2 pounds Polish sausage (Kielbasa)
3 medium onions
5 carrots, scraped and sliced
1 cup water
2/3 cup brown sugar
3 cups white vinegar
2 teaspoons crushed red pepper

Steps:

  • Put sausage in a jar with sliced onions. Use cooked sausage and don't re-cook. Boil rest of ingredients and simmer 5 minutes. Pour over sausage and let set in refrigerator 2 days before serving.

Nutrition Facts :

AUNT MIM'S PICKLED POLISH SAUSAGE



Aunt Mim's Pickled Polish Sausage image

This recipe really does not have "correct amounts" per se. But it is a very easy and quck recipe. We love this recipe and at the holdays make large batches and present them as gifts. I hope you will try it.

Provided by Pearl Florick

Categories     Meat Appetizers

Number Of Ingredients 5

kielbasa
white vinegar
4 or 5 bay leaves
crushed red pepper
garlic cloves (leave them whole)

Steps:

  • 1. Cut the kielbasa into chuncks (appetizer sized) and add to a clean mason jar (use a big one)
  • 2. Add in whole garlic cloves. (we love garlic so we use a lot of them and they can be eaten as well later) Use how ever many you would like to suit your taste.
  • 3. Add in 4 or 5 bay leaves and a few pinches of crushed red pepper flakes (again, to suit your taste)
  • 4. Fill the mason jar abour 3/4 full with the vinegar. Then fill the remaining 1/4 of the jar with water.
  • 5. Put the lid on and shake to blend. Keep refrigerated (they don't seem to last too long in our fridge but they are good for a couple weeks at least)

PICKLED SAUSAGE (BAR)



Pickled Sausage (Bar) image

I found a recipe on line and made it my own.

Provided by Nancy Harris

Categories     Other Appetizers

Time 15m

Number Of Ingredients 7

2 pkg 12 oz smoked beef sausage, keilbasa, good hot dogs
1 qt jar
1 1/4 Tbsp cracked red pepper flakes
1/2 tsp cayenne pepper
3/4 tsp garlic powder
3 bay leaves, dried
white vinegar

Steps:

  • 1. Cut sausage into 1 to 2 inch pieces and put into quart jar. This should fill the jar just about to the neck.
  • 2. Put spices in and fill the jar 3/4 full with white vinegar. Fill rest with water. Put lid on and shake.
  • 3. Put in refrigerator for at least 3 days. I also use this recipe to pickle pork for Red Beans and Rice.

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