Pickled Sausage

Pickled Sausage

"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

2 d 10 m servings 136 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 18
  1. 23 Ratings

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Most helpful positive review

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...

Most helpful critical review

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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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...

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 wat...

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

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 ...

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

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...

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

Was looking for a copycat recipe for Penrose Hot Sausages and stumbled upon this one. I had just taken delivery of a two pound package of Klement's beef sticks that I had ordered from a coworke...

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

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