Pickled Sausage
Recipe: #12478
May 02, 2014
Categories: Snacks, Pork, Pork Sausage, Appetizers, Italian, Native American, North American, Add it in the lunch box, Budget-Friendly, Canning/Preserving, Easy/Beginner Cooking, Make-Ahead, Entertaining, Fall/Autumn, Game/Sports Day, Picnic, Potluck, Regional Holiday, St Patricks Day, Summer, Winter, Marinate, Stove Top, Gluten-Free, Make it from scratch, Spring more
"This is a great treat my Hubby and his buddies enjoy when they get together. I usually serve this chopped into bite sized pieces along with other pickled meats, pickled eggs and a cheese tray. If gluten intolerant make sure you are using gluten free sausage."
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (55 g)
- Calories 44.6
- Total Fat - 2.9 g
- Saturated Fat - 1 g
- Cholesterol - 8.3 mg
- Sodium - 220.7 mg
- Total Carbohydrate - 1.1 g
- Dietary Fiber - 0.2 g
- Sugars - 0.3 g
- Protein - 2.3 g
- Calcium - 9 mg
- Iron - 0.3 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Boil the sausage until cooked through, about 25 to 30 minutes.
Step 2
In the meantime, bring the vinegar, hot sauce, vegetable cocktail, onion flakes, salt, mustard seed and hot pepper flakes to a boil; reduce heat and simmer covered for a couple of minutes.
Step 3
Place the bay leaf and garlic clove in a clean 1 litre mason jar.
Step 4
Drain the sausage and place in the jar.
Step 5
Pour the liquid into the jar up to the base of the rim of the jar, making sure the sausage is covered with liquid.
Step 6
Screw on the lid and allow cooling to room temperature before placing in the refrigerator.
Step 7
These will keep for a couple of months while refrigerated.
Tips & Variations
No special items needed.
Related
