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pickled sausage update
varian
Member Posts: 2,258 ✭✭✭✭
i made pickled sausage today following BobJudy's suggestion. i used two 12oz packs of johnsonville beef hot links smoked sausage. i figured that would be enough to start with. ill let ya'll know in about five days how it turns out.
Comments
Sending out some samples would let us judge for our self.😁 Bob
The only honest way to judge ................................... I'm in. 😉
if they take 5 days to go through your system, you may have major problems........
i dont have a system, first batch ever. i figure the longer they stay in the pickling solution the better. i even put the red food coloring in, dont know how they are going to taste but they sure look good.
That red food coloring is poisonous, you better send them to me for proper disposal.
Joe
Might I suggest using Cherry Kool Aid? Oh wait that's for catfish bait. Or is it?
After reading this post I went back and copied the recipe from varian's original post and decided to try it myself.
I followed the recipe except I put the sausage in a baking pan and put it in @350 for about 20mins to render some of the fat.
That pickling solution is rather pungent. Kinda made my eyes water when I poured it into the jar 😳
i actually added a little sugar to kind of tone it down just a little, like i said its a work in progress. i get to find out sunday.
OK, I have to ask, why would anyone, ever, need a pickled sausage update? I am pretty sure I have never eaten a pickled sausage, and am not at all clear one why I would ever want to do so.
Thats because you dont know what you are missing!
Perhaps you have never been drunk in a bar! Don
for the same reason you eat pickled pigs feet, pickled quail eggs, pickled okra, and those big ol pickled cucumbers.
X Ring! I only drink at friend's houses. I like free booze.