Pickled Sausage

SUBMITTED BY: Mike

"A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence."

PREP TIME	5 Min
COOK TIME	5 Min
READY IN	2 Days 10 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 cups water
2 tablespoons salt
4 cups distilled white vinegar
10 drops red food coloring (optional)
10 links smoked beef sausage

READ REVIEWS (8)

DIRECTIONS

In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 16, 2004 by RACHEL1070

This did not have the zip of others I have tasted. I will try and make again but I will try only 1/2 the amount of water and leave the vinegar the same.---Tried again with 1/2 the amount of water and added a couple slices of jalapeano. Turned out GREAT

6 users found this review helpful

Reviewed on Jun. 6, 2004 by BARB MAXWELL

My husband loves pickled bologna, but we cannot find it in the stores anymore. So, I decided to use this recipe with ring bologna. I have made it twice. The first time exactly as the recipe is written, (minus the food coloring) and the next time I reduced the water by 1 cup,and added 1 TLB. hot sauce. We preferred the second batch to the first. Just our preference. Either way, thanks for the recipe.

5 users found this review helpful