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Keiran Donoghue <Sausage Vendor> in Dun Morogh. Pickled Smoked Sausage Recipe, Pickled Meat, Pickled Hot Peppers, Pickled Garlic, Spicy Pickled Eggs, Fermentation Recipes, Canning Recipes, Relish Recipes, Penrose Sausage. Pickled sausages are cooked meat sausages that have been soaked in a salty brine for several days. you able to cook Pickled sausage using tools 9 ingredient 7 step. the following step by step for cook it.
The composition for cooking Pickled sausage
- Please buddy prepare 2 packages smoked sausage- 28 links total.
- Please buddy prepare small-medium yellow or white onion sliced.
- capable need to provide too 1 tsp minced garlic or 1 clove per jar.
- Please prepare 1/2 tbsp pickling spice per jar.
- Please prepare 1 tsp white sugar per jar.
- capable need to provide 1 tsp salt per jar.
- capable need to provide too white vinegar.
- Also add water.
- You need to prepare 4 quart jars.
The sausages have a salty, sour and sometimes spicy flavor. A wide variety of pickled sausage options are available to you, such as applicable industries, after-sales service provided. Keiran Donoghue <Sausage Vendor> in Dun Morogh. This article contains a recipe for pickled sausage as well as variations of spices and serving suggestions.
The Instructions how to cooking 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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