Pickledkiebasa Recipes

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PICKLED KIEBASA



Pickled Kiebasa image

This recipe came to me from my mom in law. It is very easy and adaptable. It is so much cheaper then buying those pickled sausages in the store. I keep a jar of these in the refrigarator all the time.

Provided by Chef Stiles

Categories     Very Low Carbs

Time 15m

Yield 6 serving(s)

Number Of Ingredients 3

1 lb Polish sausage, with casing in half ring
1 1/2 pints vinegar
1 -2 tablespoon crushed red pepper flakes

Steps:

  • Take your sausage and cut into about 2 to 3 inch pieces.
  • Put 1 tablespoon of crushed red peppers and put into a clean quart jar.
  • Add your sausages.
  • Add vinegar.
  • Put a lid on and shake very well.
  • Put in refrigerator.
  • Shake every day for 7 days.
  • You may use hot smoked polish sausage or kielbasa. Adjust hot peppers to your taste.

Nutrition Facts : Calories 269.1, Fat 21.7, SaturatedFat 7.8, Cholesterol 52.9, Sodium 665, Carbohydrate 1.6, Fiber 0.1, Sugar 0.2, Protein 10.7

PICKLED KIELBASA RECIPE - (4/5)



Pickled Kielbasa Recipe - (4/5) image

Provided by sperky

Number Of Ingredients 7

2 pounds pre-cooked kielbasa
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 into 3 inch links and put into jars with a few slices of onion. Bring the rest of the ingredients to a boil and simmer five minutes. Pour hot mixture into jars over onions and sausages. Preferably mason jars others may explode. 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.

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

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.

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