Easiest Way to Prepare Ultimate Pickled sausage

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pickled sausage. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pickled sausage is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Pickled sausage is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook pickled sausage using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Pickled sausage:

1. Prepare 2 packages smoked sausage- 28 links total
2. Prepare small-medium yellow or white onion sliced
3. Prepare 1 tsp minced garlic or 1 clove per jar
4. Get 1/2 tbsp pickling spice per jar
5. Get 1 tsp white sugar per jar
6. Make ready 1 tsp salt per jar
7. Get white vinegar
8. Take water
9. Take 4 quart jars

Steps to make Pickled sausage:

1. Boil sausage or heat in frying pan five minutes or until heated through to remove excess fat
2. Add garlic and onion slices evenly to bottom of jars. Place jar seal flats in a pan of simmering water to warm.
3. Add 1/2 tablespoon of pickling spice to each jar also 1 teaspoon each salt and sugar to each jar
4. When sausage is done and while still hot, begin stacking evenly between jars, and layering with onion slices. DO NOT overpack sausages in jars.
5. 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.
6. 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.
7. Leave jar in the refrigerator at least 2 or 3 weeks before opening to allow sausages to absorb flavor. Store opened jars in refrigerator.

So that is going to wrap this up for this exceptional food pickled sausage recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!