Pickled Kielbasa Recipes

Steps:

• 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.

Steps:

• Take your sausage and cut into about 2 to 3 inch pieces.
• Put 1 tablespoon of crushed red peppers and put into a clean quart jar.
• Add your sausages.
• Add vinegar.
• Put a lid on and shake very well.
• Put in refrigerator.
• Shake every day for 7 days.
• You may use hot smoked polish sausage or kielbasa. Adjust hot peppers to your taste.

Steps:

• 1. Cut the kielbasa into chuncks (appetizer sized) and add to a clean mason jar (use a big one)
• 2. Add in whole garlic cloves. (we love garlic so we use a lot of them and they can be eaten as well later) Use how ever many you would like to suit your taste.
• 3. Add in 4 or 5 bay leaves and a few pinches of crushed red pepper flakes (again, to suit your taste)
• 4. Fill the mason jar abour 3/4 full with the vinegar. Then fill the remaining 1/4 of the jar with water.
• 5. Put the lid on and shake to blend. Keep refrigerated (they don't seem to last too long in our fridge but they are good for a couple weeks at least)

Steps:

• Make brine by combining first four ingredients and bringing to a boil in a saucepan.
• Cut sausage into equal sized links, approximately 3" each.
• Place sausage and bay leaves into a sterilized gallon size glass jar.
• Pour brine over sausage and seal jug.
• Store in refrigerator for 2-3 days. The longer it sits, the better it gets.
• Note: Your ability to fit all of the sausage into the jar will depend on what brand you buy.