Pickled Sausage

Schlenkerla said:

Babalu - How did your batch turn out for you?

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Awesome, thanks to you for starting this thread.
Its a Thirsty Thursday staple now
I prefer it baked to "raw"
Caramelized skin for the win

Schlenkerla said:

The thought of this make me think of using Chorizo

Or is that the same thing?

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Pretty much the same thing, the Portugese version has bigger chunks of meat as opposed to the Spanish version that is more ground up.

I live in SE Massachusetts where we have a pretty heavy Portugese population, I get the hot chourico (shu-REES) at a local market..................wrapped in white butchers paper as it should be :rockin:

babalu87 said:

Awesome, thanks to you for starting this thread.
Its a Thirsty Thursday staple now
I prefer it baked to "raw"
Caramelized skin for the win

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I'm gonna do that, need to decide what sausage to use.....this time around!!

Peter Piper picked a pack of pickled peppers, onions, eggs & sausage.

Baked the sausage this time.

damn that looks good, i am going to do that but i will have to thow a few hand fulls of okra in to the brine at flameout, to go in there too
hot pickeld okra is like crack i can eat a whole jar.
but it will have to sit a week or more to propperly pickle the okra.

Schlenkerla
Here it is
Pickled Chourico

Be ready in a week
Same method, grilled to make it a bit crispy/carmelized and let the juices flow

From left to right:
Dried Jalapenos from last years harvest (added 5 total)
Dried Cayenne from last years harvest (added 2 total)
Yellow and Red Onion
2lbs Hot Chourico



Here it is ready for the pickling liquid

Oh my... I'm gonna have to do that!!!!

Baked chorizo & anduille sausage.... :rockin:

Need another jar. Got my last batch doing a 4-Month Lagering. Maxium Pickelation!

Schlenkerla said:

Oh my... I'm gonna have to do that!!!!

Baked chorizo & anduille sausage.... :rockin:

Need another jar. Got my last batch doing a 4-Month Lagering. Maxium Pickelation!

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Hmmmmm

We go to a beerfest every September

Corney Keg
Equal parts Chourico, Linguica, Kielbasa, Italian sausage
Hots and onions

Oh man, its definitely on the radar
A keg of pickled sausage!!!!!!!!!!!!!!!!!!!!!!!
Need a harpoon to get all the pickle-ee goodness :rockin:

babalu87 said:

Hmmmmm

We go to a beerfest every September

Corney Keg
Equal parts Chourico, Linguica, Kielbasa, Italian sausage
Hots and onions

Oh man, its definitely on the radar
A keg of pickled sausage!!!!!!!!!!!!!!!!!!!!!!!
Need a harpoon to get all the pickle-ee goodness :rockin:

Click to expand...

What temp & pressure do you carb at for these?

A 5 gal pickle bucket might be easer. Why the keg? Novelty?

Schlenkerla said:

What temp & pressure do you carb at for these?

A 5 gal pickle bucket might be easer. Why the keg? Novelty?

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Novelty for the win!
Whats in this keg.............. well you could say its a bit sour

The beerfest is a jamboree where homebrewers get together with beer fanatics and we all bring kegs for sharing/passing around.

My buddy has a camp right next door, the only driving is on a moped

Welcome to the official website of the New England Homebrewer’s Jamboree

That might have to be relegated to permanent pickle duty.

You might be better off using a keggle full!!!! :rockin:

Bad idea to read this thread at 11:45 at night... -as Chris Farley would say "Back off lady I'M STARVING!!!"
I think I'm going to make a few different types of pickled concoctions.
1. Pickled sausage (baked), onion, jalapeños
2. Pickled sausage (baked), onion, peno's and habaneros...or just hab's
3. Pickled sausage (baked), eggs, onion, jalapeños

It sounds like it's a quick turnaround on these so they should be ready to indulge into this weekend at the cabin. I'm already feeling sorry for the other people staying there.