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Pickled Sausage

Pickled Sausage

  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    2 d 10 m
Mike

Mike

A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 1882 mg
  • 75%

Based on a 2,000 calorie diet

Directions

  1. In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.
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Reviews

RACHEL1070
97

RACHEL1070

1/16/2004

This did not have the zip of others I have tasted. I will try and make again but I will try only 1/2 the amount of water and leave the vinegar the same.---Tried again with 1/2 the amount of water and added a couple slices of jalapeano. Turned out GREAT

Berlyann
94

Berlyann

11/10/2010

I just got done making these. I made a few changes..First, since I have never pickled sausages or eggs I had read many recipes and got tips from each that I used in this recipe. First I did eggs and sausages together. I also used several meats to see what worked out best. Cheap hot dogs not beef, cause other reviews said all beef caused oil to float on surface. Second regular lil smokies, third sausage links. Then of course I boiled some eggs and pealed them and added to the jar. As far as the brine I used the 4 cups of vinegar, but only 2 cups water. I increased the salt to 3 TBS, added 3 bay leaves, 1 tsp basil, black pepper, 10 whole peppercorns, 2 TBS red cayenne pepper, 1 tsp red pepper flakes, sea salt, 10 drops red food color, & 4 cloves of fresh garlic. I minced 2 cloves and cooked in the brine . The other 2 I crushed and added to the jar. Once I cooked the brine and added all the meats and eggs I poured the vinegar over everything and closed it up..After it sat for about 2 hours it was killing me and I had to taste something. I pulled out a hot dog and I have to tell you that in a couple days these will be great!! There gonna b a little spicy and have a good zing..That's what I wanted. I am trying to copy cat Tijuana mama's, Red Hots, etc. This recipe is gonna do that. I plan on staying out of them for at least a week :) before I dig in... ~~ Fingers Crossed~they make it that long.

Bonnie
82

Bonnie

10/12/2007

Found that by limiting the water to 1 cup and vinegar to 2 cup and adding crussed hot pepper and all spice I achieved a spicer pickled taste. But still a great recipe

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