PICKLED SAUSAGE AND EGGS
when I was younger my mom used to make this but with just the sausage and vinegar. Since I loved pickled eggs I thought why not combine the two. Found one close to what I wanted and came up with my own. Thiers uses apple cider vinegar and sugar. I wasn't to hip on the sugar. So I tried it my way and its a hit with us.
Provided by Teri Halbrook
Categories Other Snacks
Number Of Ingredients 7
Steps:
- 1. Make sure Eggs are boiled and peeled, rinse to remove any shell left on them. Set aside to dry.
- 2. Slice Beef kielbasa into 1 to 1 1/2 inch pieces. Place in large pot.
- 3. Add eggs, onion, pickling spice and garlic.
- 4. Cover with Red wine Vinegar and water.
- 5. Bring to boil. Cover and reduce heat, simmering for 45 mins
- 6. Remove from heat let cool to room temp.
- 7. Using a large clean empty jar spoon in sausage, eggs and onions.(I used a 64oz empty jar, had some left over but I ate them)
- 8. Ladle in liquid until covered. Place cap on jar and refrigerate 24 hrs.
- 9. Next day skin off any hardened fat
- 10. keep refrigerated. should keep at least 2 to 3 wks. if they last that long
BAR ROOM PICKLED EGGS AND SAUSAGE RECIPE - (3.6/5)
Provided by tschnet1
Number Of Ingredients 8
Steps:
- Hard boil 18 eggs and boil 3 packages Polish sausage until they float. Arrange eggs and sausage in layers, pack to top. Take care not to split eggs. Combine all other ingedients in a medium sauce pan and simmer for 5 minutes. While still hot, carefully pour brine until full. Put lid on tight sake to mix for 3 days and enjoy!
PICKLED SAUSAGE (BAR)
I found a recipe on line and made it my own.
Provided by Nancy Harris
Categories Other Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- 1. Cut sausage into 1 to 2 inch pieces and put into quart jar. This should fill the jar just about to the neck.
- 2. Put spices in and fill the jar 3/4 full with white vinegar. Fill rest with water. Put lid on and shake.
- 3. Put in refrigerator for at least 3 days. I also use this recipe to pickle pork for Red Beans and Rice.
ROBBY'S PICKLED BAR SAUSAGE
Make and share this Robby's Pickled Bar Sausage recipe from Food.com.
Provided by Chef Robby
Categories Lunch/Snacks
Time 20m
Yield 1 Gallon
Number Of Ingredients 6
Steps:
- Make brine by combining first four ingredients and bringing to a boil in a saucepan.
- Cut sausage into equal sized links, approximately 3" each.
- Place sausage and bay leaves into a sterilized gallon size glass jar.
- Pour brine over sausage and seal jug.
- Store in refrigerator for 2-3 days. The longer it sits, the better it gets.
- Note: Your ability to fit all of the sausage into the jar will depend on what brand you buy.
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