Has anyone reheated and reused the brine for a new batch? I make a few batches a month and haven't tried to reuse pickling juice. I don't want to waste sausage if it is better to start with a fresh brew. Thanks!
Sorry the experiment wasn't to your liking. For me, this recipe is as close as I've come to recreating the jarred Penrose I grew up with. I've tried the firecrackers and while good, I prefer these. Give it another try sometime. Nothing ventured, nothing gained!
Ottis, you are the man! I've longed for ConAgra to see the light and bring Penrose back, but to no avail. I've now made these a couple times trying to find the best product. For me, Hillshire beef sausage has the right texture and mouth feel and I've tried lil smokies and Eckrich sausages...