Pickled sausage. Check Out Top Brands On eBay. In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Picking the right pickled sausage is an art, but we have plenty of them to choose from to help you find that perfect mix of pickled perfection.

While still hot, carefully pour brine until full. These tangy sausages make great appetizers or snacks. They are so easy to make and keep on hand for parties or anytime you feel like having them. You can cook Pickled sausage using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pickled sausage

It's 2 packages of smoked sausage- 28 links total.
You need of small-medium yellow or white onion sliced.
Prepare 1 tsp of minced garlic or 1 clove per jar.
You need 1/2 tbsp of pickling spice per jar.
Prepare 1 tsp of white sugar per jar.
Prepare 1 tsp of salt per jar.
Prepare of white vinegar.
Prepare of water.
Prepare 4 quart of jars.

You can use a variety of sausage types to make them too. jump to the recipes pickled sausage recipe finder Enter a word or two in the box to find recipes. Place sausage and bay leaves into a sterilized gallon size glass jar. Pour brine over sausage and seal jug. See great recipes for Pickled sausage, Q-tip's pickled sausage too!

Pickled sausage instructions

Boil sausage or heat in frying pan five minutes or until heated through to remove excess fat.
Add garlic and onion slices evenly to bottom of jars. Place jar seal flats in a pan of simmering water to warm..
Add 1/2 tablespoon of pickling spice to each jar also 1 teaspoon each salt and sugar to each jar.
When sausage is done and while still hot, begin stacking evenly between jars, and layering with onion slices. DO NOT overpack sausages in jars..
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..
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..
Leave jar in the refrigerator at least 2 or 3 weeks before opening to allow sausages to absorb flavor. Store opened jars in refrigerator..

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