I'v made this a few times since I originally posted this recipe. I have only made a few minor changes, namely putting the dried spices in the jar with the sausage and then
pouring the hot brine into the jar. This helps by not having to keep siring the brine to keep the spices suspended while pouring in multiple jars.
Other then that I found that mincing garlic cloves and using chopped white onions gives a better (IMHO) flavor. And I don't think the white pepper was needed, and have substituted coarse ground black pepper.
Normal mortals like myself find this hot enough, however, HOT food aficionados will find this kinda' mild, substitute Ghost or other hot peppers/ chilies for the all-spice and adjusting the other ingredients to taste will make things more interesting!!
Penrose Hot Sausage Recipe.
This recipe makes a one quart jar of pickled sausage. Scale up or down as desired.
__- 1/2 cup water
__- 2 cups white vinegar, For milder flavor use Apple Cider Vinegar.
__- 1 tbsp salt (Pickling or Non iodine if available)
In each 1 qt jar:
__- 1/2 tbsp Ground Cayenne Pepper.
__- 1/2 tsp coarse ground black pepper or a few black peppercorns.
__- 1 tbsp red pepper flakes.
__- 1 tsp minced Garlic, or, 1 or 2 garlic cloves minced with a ball-peen hammer.
__- 1 tbsp dried minced onion, or a small diced white onion.
__- 1 tsp Paprika.
__- Lg pinch all spice for mildly hot recipe, or
for HOT recipe, add Ghost or your favorite HOT chili/pepper.
__- 28 oz pkg Hillshire Farms 'lil Smokies, or other precooked link sausage, cut in two. (MUST be precooked!) Kielbasa sliced about 1/2 inch thick works also. Hot dogs just don't work.
__- Or, use to pickle Boiled Eggs, just add a little sugar to the brine or they're SOUR!!
1* On medium-high heat, combine the water, salt, and vinegar.
2* Bring the mixture to a boil. Cover and simmer for 5 minutes in a well ventilated area.
NOTE: when you're simmering the brine, make sure you have a ventilator fan running or a window and door open, the vinegar and Cayenne pepper boiling is kinda' hard on a the eyes! Almost like mace...
3* Place precooked sausage into a 1 qt sterile jar. Fill jar but don't pack tightly.
4* Place spices, onion, garlic etc., on top of the sausage in the jars.
5* Pour the hot vinegar mixture in with the sausage, If there isn't enough, mix a bit more brine. Secure the lid while brine is still HOT!!
6* Let cool, then place in the 'frige. keep Refrigerated after opening.
7* Ready to eat in 5 to 7 days.
When opened for the first time, there will be a layer of fat on top and the underside of the lid, remove if you want too.