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Old 04-05-2009, 04:32 AM   #1
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Default What About Pickled Sausage?

I've doing the pickled egg thing for a bit. Pickled Eggs

I wanted to venture out into the pickled sausage realm now.

Been thinking about making somethin' hot. Here's my ideas (using the egg brine)

  • Pickled - Red Hots "BAR-S Brand" with hot peppers & onion, garlic
  • Pickled - Smoke sausage "Hillshire Farms" with hot pepper flakes.
    • Baked, then brined
  • Pickled - Breakfast Sausage in a meatball form. Hot Jimmy Dean
    • Requires balling and baking 1st.
  • Pickled - Kielbasa with Eggs. Baked Kielbasa, Eggs like above.
Chime in tell me what your thoughts are on this. I'm gonna assume you have at least tried pickled sausage before.

This is along with eggs seems to be awesome druck-beer-food!

FYI - Tomorrows gas will not good for SWMBO.
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Last edited by Schlenkerla; 04-05-2009 at 05:48 AM.
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Old 04-05-2009, 04:49 AM   #2
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When I lived in MI years ago, we used to buy pickled (ring) bologna. That stuff was great.

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Old 04-05-2009, 04:53 AM   #3
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Originally Posted by McKBrew View Post
When I lived in MI years ago, we used to buy pickled (ring) bologna. That stuff was great.
Was it the Holland Dutch stuff? I have access to fresh Pella-Dutch Bologna. That would be awesome too. I eat it like crazy, half a link in one night.
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Old 04-05-2009, 04:19 PM   #4
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Originally Posted by Schlenkerla View Post
Was it the Holland Dutch stuff? I have access to fresh Pella-Dutch Bologna. That would be awesome too. I eat it like crazy, half a link in one night.
I honestly do not know. Haven't had it in something like 20 years. When my parents go back to MI to visit family they usually pick some up, but it doesn't make it to me.

I have never been able to find it on the west coast.
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Old 04-05-2009, 05:53 PM   #5
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Old 04-07-2009, 10:15 PM   #6
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I dun did it...

Layers of Smoked Hillshire Sausage, Onion, Jalapeno, Garlic.



My IPA + Addition of the Egg Brine + Pepper Corns + Red Pepper Flakes - Recipe for Egg Brine see post #3. Its down below too.



Close Up!



The Recipe

The brine gets boiled and cooled slightly. Then layer, sausage, onions, jalapenos, garlic (2-layers) in a large gallon size jar. Then pour the slightly cooled brine over the pickling ingredients.

Brine Ingredients
  • 8 cups vinegar
  • 4 cups water
  • 4 tablespoons of pickling spices
  • 4 tablespoons of pickling salt
  • 2 tablespoons of red pepper flakes
  • 2 tablespoons of black peppercorn balls
Pickling Items
  • 1 teaspoon of minced garlic (add in 1/2tsp qty, 2X)
  • 2 Hillshire Farms Smoked Sausage Links (Sliced about 3/4") (Sausage must say they are pre-cooked)
  • 2 Onions (Sliced Thin)
  • 5 Jalapenos (sliced thin)
That's it...

Note: If you find a uncooked sausage that you want to use I would recommend baking for 60 minutes @ 350F. Then blanch the sausage chunks to remove residual grease. Otherwise you'll have a good amount of floating grease.
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Last edited by Schlenkerla; 08-05-2009 at 01:41 AM.
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Old 04-07-2009, 10:36 PM   #7
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how long will it sit to pickle?

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Old 04-07-2009, 10:38 PM   #8
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That looks soooooo good!

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Old 04-07-2009, 10:39 PM   #9
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I perused the internet, most of the recipes say 1 or 2 days. I will taste at both days!!!

I will post the recipe in its entirety shortly. Need to taste first!

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Last edited by Schlenkerla; 04-07-2009 at 10:41 PM.
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Old 04-07-2009, 10:40 PM   #10
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Quote:
Originally Posted by StoutFan View Post
That looks soooooo good!

It smelled hot though. I sniffed the boiling vinegar with hot pepper flakes... it kind of burns the sinuses!!

I tasted it the brine its good and hot!
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Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

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