Pickled Sausage Bar Recipes

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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.

Provided by Mike

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time P2DT10m

Yield 10

Number Of Ingredients 5



Pickled Sausage image

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.

Nutrition Facts : Calories 136.1 calories, Carbohydrate 1 g, Cholesterol 28.8 mg, Fat 11.6 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 1881.6 mg

4 cups water
2 tablespoons salt
4 cups distilled white vinegar
10 drops red food coloring
10 links smoked beef sausage

BAR ROOM PICKLED EGGS AND SAUSAGE RECIPE - (3.6/5)

Provided by tschnet1

Number Of Ingredients 8



Bar Room Pickled Eggs and Sausage Recipe - (3.6/5) image

Steps:

  • Hard boil 18 eggs and boil 3 packages Polish sausage until they float. Arrange eggs and sausage in layers, pack to top. Take care not to split eggs. Combine all other ingedients in a medium sauce pan and simmer for 5 minutes. While still hot, carefully pour brine until full. Put lid on tight sake to mix for 3 days and enjoy!

2 cups white vinegar
1 cup water
3 tablespoons picklng spice
1 teaspoon salt
1 tablespoon crushed red pepper
6-7 squirts Frank's Red Hot Sauce
1 tablespoon crushed garlic or powder
1 tablespoon dried onion

PICKLED SAUSAGE (BAR)

I found a recipe on line and made it my own.

Provided by Nancy Harris

Categories     Other Appetizers

Time 15m

Number Of Ingredients 7



Pickled Sausage (Bar) image

Steps:

  • 1. Cut sausage into 1 to 2 inch pieces and put into quart jar. This should fill the jar just about to the neck.
  • 2. Put spices in and fill the jar 3/4 full with white vinegar. Fill rest with water. Put lid on and shake.
  • 3. Put in refrigerator for at least 3 days. I also use this recipe to pickle pork for Red Beans and Rice.

2 pkg 12 oz smoked beef sausage, keilbasa, good hot dogs
1 qt jar
1 1/4 Tbsp cracked red pepper flakes
1/2 tsp cayenne pepper
3/4 tsp garlic powder
3 bay leaves, dried
white vinegar

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