Pickled Sausage Recipe - Allrecipes.com
Pickled Sausage Recipe
  • READY IN 2+ days

Pickled Sausage

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 5 mins
  • READY IN 2 days 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 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

 
Most Helpful Critical Review
Oct 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

 

22 Ratings

Nov 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.

 
Jun 06, 2004

My husband loves pickled bologna, but we cannot find it in the stores anymore. So, I decided to use this recipe with ring bologna. I have made it twice. The first time exactly as the recipe is written, (minus the food coloring) and the next time I reduced the water by 1 cup,and added 1 TLB. hot sauce. We preferred the second batch to the first. Just our preference. Either way, thanks for the recipe.

 
Dec 01, 2007

used half of water used mild pepperoni sticks as sausage used 2 Jalapeano peppers and garlic Turned out wonderful

 
Mar 17, 2009

Lou loves these, I reduced water by a cup and left everything else the same. Oh, no red coloring.

 
Aug 12, 2011

Two cups vinegar i cup water yes, two tbls salt yes, sausage or eggs yes, and i add jalapenos and red pepper flakes, Garlic,and oinions and pickle mix. comes of great...

 
Nov 25, 2007

These are GREAT! So easy. This was my first attempt at pickling and it was a huge success.

 

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Nutrition

  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 1 g
  • < 1%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 1882 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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