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
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!
PICKLED POLISH SAUSAGE
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
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
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
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)
I found a recipe on line and made it my own.
Provided by Nancy Harris
Categories Other Appetizers
Time 15m
Number Of Ingredients 7
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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