December 26, 2012

Recipe: Pickled Sausages

2 cups of Water
4 cups of Distilled White Vinegar
2 tablespoons of Kosher Salt
1/2 tablespoon of Black Pepper
10 drops of Red Food Coloring
1/2 tablespoon of Pickling Spices
1 tablespoon of Crushed Red Pepper (optional)
1/2 tablespoon of All Spice (optional)
10 links of Smoked Sausage (any type)

In a large stainless steel pot, add all the ingredients, except for the sausage links, and bring to a boil, while stirring occasionally to ensure salt dissolves.

AVOID using cast-iron, aluminum, iron, copper, and teflon! The vinegar will damage the pots.

Take the sausage links and place into a sterile glass jar, either whole or cut up. Pour the pickling solution into the jar and seal with the top. Let stand for at least 3-4 days, before serving.

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