Robbys Pickled Bar Sausage Recipes

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.

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.

Steps:

• Cut up precooked sausage (do not reheat them)into 3 inch links and put into jars with a few slices of onion.
• Bring to a boil the rest of the ingredients and simmer five minutes.
• Pour hot mixture into jars (prefer mason or canning jars other types may explode)over onions and sausages.
• Put lid on jars and carefully hide in the refrigerator at least a day- two days is better- or until they are discovered by a man.
• NOTE: These are a wonderful bribe to get Dugan to do something unpleasant around the house or to make up with him when I have been terribly naughty.