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D's pickled sausage

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BuffaloParrot
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« on: October 18, 2011, 01:45:05 pm »

Decided to make another batch and then share the recipe.  It is the best pickled sausage in the U.S! dinner

- Good quality fully cooked smoked sausage cut in 1 inch peaces

- Vinegar/water

- Thyme (ground)

- Dehydrated chopped onions (spices)

- Garlic powder

- Black pepper

- Crushed red pepper

- Kosher salt

Be generous with all spices.  Fill each pickling jar with sausage and top with the spices, salt etc.  Heat to boil 75% vinegar 25% water.  Bring to a boil.  Poor liquid (brine) into each jar till full and tighten covers.  Let sit until room temp and don't touch as you will ruin the seal.  They will seal in time.  Shake the jars and put in frig for at least 4 days to pickle.  With this recipe the brine will be cloudy due to the garlic powder etc.  I used to add fresh garlic, onion, peppers etc but this way seems to soak the flavor into the meat better.
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Sondra
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« Reply #1 on: October 18, 2011, 06:22:07 pm »

Sounds good D!

Just a note, if you crush your spices as opposed to chopping or dicing them you'll get more flavour, I dice, then cruch.
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Ditty
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« Reply #2 on: October 19, 2011, 01:39:42 am »

love the name of the thread  hardlaf

I have never even heard of pickled sausage.  Did not know you pickle any meat for that matter.
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BuffaloParrot
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« Reply #3 on: October 19, 2011, 11:50:29 am »

love the name of the thread  hardlaf

I have never even heard of pickled sausage.  Did not know you pickle any meat for that matter.

Yeah, the name of this thread is funny, I think? think  You never heard of pickled sausage? slaph  How about eggs?  New Englanders :ugstpd: 
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Ditty
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« Reply #4 on: October 19, 2011, 12:42:15 pm »

yep heard of eggs being pickled, garlic, and cucs obviously...that's about it I think for me.   dknow

Oh no it isn't I just remembered, I think my mind TRIED to block this out...a patient of mine used to eat pickled pigs feet.
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plantsandbirds
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« Reply #5 on: October 20, 2011, 05:34:27 am »

My Dad used to eat pickled limes!  blech!
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