Easiest Way to Prepare Speedy Pickled sausage

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, pickled sausage. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Pickled sausage is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Pickled sausage is something that I’ve loved my entire life.

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

The ingredients needed to make Pickled sausage:

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

Instructions 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 it up for this special food pickled sausage recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!