Hot Pickled Sausage Recipes. Put the lid on and shake to blend. 2* bring the mixture to a boil.
Add in whole garlic cloves. Peel off skin and slice into 14 inch slices and start a layer of sausage in the bottom of a quart jar. Cook sausage evenly over medium heat allow to rest until cool enough to handle.
Bring A Mason Jar And Keep The Sliced Sausages Into The Jar.
Then add the gloves, peppercorn, bay leaves, and turmeric to the jar. (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. How to make aunt mim's pickled polish sausage.
Put In Jar And Refrigerate Overnight.
Thinly slice the onion and any other peppers or veggies you might like to add to your pickled meat. Put the entire jar of brine and sausage in a bigger pot filled with water. Remove from heat and set aside.
2* Bring The Mixture To A Boil.
Put eggs and whole spices, chiles, and bay leaves (for decoration) in a scalded quart (4 cups) jar with a tight fitting lid. They will be ready to eat in 3 days and will keep for two months in the refrigerator. Cook sausage evenly over medium heat, allow to rest until cool enough to handle.
If You Want To Go For A Deeper Flavor, You Can Try An Extra Cup.
Scale up or down as desired. Then pour the slightly cooled brine over the pickling ingredients. Preparation mix brine ingredients in a large stockpot.
When The Water Is Hot, Not Boiling, Add 4 Cups Of Heinz White Vinegar, 2 Tablespoons Of Salt, 2.
Also suitable for pickled eggs. I was not sure were to post this,im would like to can some sausage thats. Bring to a boil to dissolve everything and then remove from heat and cool.
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