Pickled Sausage Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: 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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Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: 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
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Home Town: Kittanning, Pennsylvania, USA

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Reviewed: Oct. 6, 2007
I made this and added 1/3 cup of siracha (rooster sauce) a chinese hot sauce and only used 2 cups water. It was awesome. Going to store to get more sausage today.
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Reviewed: Sep. 4, 2007
I made this, but eliminated most of the food coloring and added a handful of red pepper flakes to it. We loved it. Next time I will add some Louisiana hot sauce to the mix, too (thanks for the idea).
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Reviewed: Jun. 6, 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.
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48 users found this review helpful

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Cooking Level: Intermediate

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Reviewed: May 20, 2003
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
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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Mar. 17, 2003
Very good, made as a gift and it has been requested several times since.
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