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We hope you got insight from reading it, now let’s go back to pickled sausage recipe. To cook pickled sausage you only need 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Pickled sausage:
- Get 2 packages of smoked sausage- 28 links total.
- You need of small-medium yellow or white onion sliced.
- You need 1 tsp of minced garlic or 1 clove per jar.
- Provide 1/2 tbsp of pickling spice per jar.
- Prepare 1 tsp of white sugar per jar.
- You need 1 tsp of salt per jar.
- Get of white vinegar.
- Prepare of water.
- Use 4 quart of jars.
Instructions to make Pickled sausage:
- Boil sausage or heat in frying pan five minutes or until heated through to remove excess fat.
- Add garlic and onion slices evenly to bottom of jars. Place jar seal flats in a pan of simmering water to warm..
- Add 1/2 tablespoon of pickling spice to each jar also 1 teaspoon each salt and sugar to each jar.
- When sausage is done and while still hot, begin stacking evenly between jars, and layering with onion slices. DO NOT overpack sausages in jars..
- Fill each jar at least 3/4 full with vinegar, to taste, then fill with water leaving 1/2 inch headspace. Make sure all sausages are covered with brine. The amount of vinegar used determines the pickled flavor of the sausages..
- Wipe the jar rim clean with a paper towel dampened with straight vinegar to remove any oil residue. Top with warmed seal flat and band. Jar can be placed into the refrigerator to pickle. I prefer to top with seal flat, then vacuum seal with my FoodSaver, then apply band finger tight. Vacuum sealing speeds up how fast the brine is absorbed through the sausages..
- Leave jar in the refrigerator at least 2 or 3 weeks before opening to allow sausages to absorb flavor. Store opened jars in refrigerator..
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