Penrose Hot Pickled Sausage

[SCEtoAUX]

Many years ago I enjoyed eating those hot pickled sausages that came in the large jars. It has been a while since I have found them so I went looking for a recipe to make my own. I found one that turns out some goood tasting hot pickled sausages.

Here is the recipe I used:
Penrose Hot Sausage Recipe

This recipe makes a one quart jar of pickled sausage. Scale up or down as desired.

Brine:
1/2 cup water
2 cups white vinegar, For milder flavor use Apple Cider Vinegar
1 Tbsp salt (Pickling or Non iodine if available)

Spices:
In each 1 qt jar: For sort of Mild (For HOT add 50% more to each jar. For WILD, double the amount of spices.)
1/2 Tbsp Ground Cayenne Pepper (1½ tsp)
1/2 tsp coarse ground black pepper
1 Tbsp red pepper flakes
1 tsp minced Garlic, or, 1 or 2 garlic cloves minced with a check faced framing hammer
1 Tbsp dried minced onion, or a small diced white onion
1 tsp Paprika
A pinch all spice for mildly hot recipe, or for HOT recipe, add Ghost or your favorite HOT chili/pepper

Sausage:
28 oz pkg Hillshire Farms 'lil Smokies, or other precooked link sausage, cut in two. (MUST be precooked!) Kielbasa sliced about 1/2 inch thick works also. Hot dogs just don't work.

[Note: It says to cut the sausages in two. I have made it without cutting the 'lil Smokies and it turned out good, too.]


Directions

1. On medium-high heat, combine the water, salt, and vinegar.
2. Bring the mixture to a boil. Cover and simmer for a minute in a well ventilated area.
3. Place precooked sausage into a 1 qt sterile jar. Fill jar but don't pack tightly.
4. Place spices, onion, garlic etc., on top of the sausage in the jars.
5. Pour the hot vinegar mixture in with the sausage, If there isn't enough, mix a bit more brine. Secure the lid while brine is
still HOT!!
6. Let cool, then place in the refrigerator. keep Refrigerated after opening.
7. Ready to eat in 5 to 7 days.

When opened for the first time, there will be a layer of fat on top of the sausage and the underside of the lid, remove if you want too.

[Note: Some recipes call for adding the spices to the brine mix and boiling it all together for five minutes with a strong recommendation to have good ventillation, then pouring that mixture over the sausages in the mason jar.]

[Texman]

I love the pickled sausage. As well as eggs. Or anything pickled for that matter.
Gonna have to try this.

[Vermin_King]

Sounds great, but I would be more likely to try this in bulk and actually do canning. Have you seen recipes for canning and non-refrigerated storage?


And how many jars does this make?

[Kevin WS]

Me too. Sounds good!

[SCEtoAUX]

VK that recipe makes one quart jar.

I use the wide mouth Mason jars.
It seems to me that if you sterilize the mason jar, lid, and ring that it would be like canning. Maybe they could be processed more with the boiling water bath canning method.

The jars of pickled sausages that I have made had the vacuum dimple in the lid which indicates a good seal. It also makes it kind of difficult to remove the lid.

Texman and Kevin, go for it. Them's some gooood eatin'.
They don't tend to last very long.

[Texman]

Did you use the lil smokies? Or another sausage? I made a batch with
hot sausages, and it was great!

[SCEtoAUX]

I used the 'lil Smokies. Worked good.

[Philip]

Stands back in amazement! Pickled sausage is something unheard of in my neck of the woods. Would be interesting to try.

[Vermin_King]

Now you have a recipe. Do you still have any English system measures?

[ShadowCory]

Pickled sausage? You don't say! I'll have to try this. Thanks for the recipe!