Today, I will be sharing the recipe that will turn out to be better than the store-bought ones. The ingredients in this recipe will add all the different depths of flavor to the sausages.
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Pickled Sausage
The vinegar adds the delectable sour flavor that will make everyone fall in love with these sausages. I like to add 2 cups of distilled white vinegar to this recipe.
If you want to go for a deeper flavor, you can try an extra cup. However, make sure that you try this on a smaller batch because not everyone likes extra sourness.
I like to smoke beef sausages for this one. If you want any other meat sausages, it is up to you.
This recipe works the best for beef sausages. Whichever sausages you use, make sure that it is precooked. If they are not, make sure that you cook them yourself.
What are pickled sausages made of?
The main ingredient in pickled sausages is vinegar. You can add more seasonings like red chilies, black pepper, and garlic cloves.
If you want to experiment with the different layers of flavors, you can add jalapeno, peppercorn, fresh herbs, or cumin.
The best thing about this recipe is that it is quite easy to make.
You don’t have to be a good cook to master this recipe. The steps are straightforward and simple to follow.
First of all, you have to mix all the ingredients and boil them. Add the red food coloring with caution. If you are using powdered food coloring, you can use the tip of a teaspoon.
Many people add too much food coloring that ruins both the taste and color of the recipe.
After the water, vinegar and food coloring have boiled, it is time to add the mixture in a jar with sausages.
I like to cut the sausages into halves. If you want, you can also prick small holes in the sausage so that all the vinegar is nicely absorbed. Make sure that you are using a sterile jar.
Leave the sausages in the jar for about 2 days. This lets the flavors settle in nicely. When you try it after two days, you will be surprised by the delectable taste.
With just one simple step, the sausages are ready to serve.
This is one of those dishes that will make everyone smack their lips in satisfaction. So, it is a good idea that you make extras.
You can serve pickled sausages as snacks. I like to serve them in a salad too. Cut the sausages into small pieces. You can add chopped tomatoes and onions to it.
If you want to make a full meal out of them, you can also serve them with crusty bread.
I’ve answered some of the frequently asked questions too.
How long do pickled sausages last?
Pickled sausages usually last for 2-3 days. Make sure that you are using a sterile jar. Also, place the sausages in the refrigerator. You can seal it so that it is airtight. Otherwise, they can be a good home for bacteria.
What does pickled sausage taste like?
Pickled sausages taste delicious. It is like different tastes are packed into one bite.
When you sink your teeth in the sausage, different flavors will pool in your mouth.
The sour taste of vinegar complements the meaty taste of the sausage.
If you like to add red chilies to the sausage, you will get an underlying spicy taste. If you try it out once, pickled sausages will soon become your favorite recipe.
How do you make pickled sausage?
Making pickled sausages is one of the easiest recipes.
All you have to do is mix vinegar and water. Then, boil this mixture and let it cool down.
When it is at room temperature, you can pour the sauce into the sausages.
Make sure that you are not pouring the hot mixture on the sausages.
Otherwise, the sausages will get overcooked in the steam that collects in the jar.
Some people are aversive to food coloring. So, if you want to skip that, it won’t affect the taste.
For this recipe I will use co*cktail sausages, to share them with my friends at a party. Do not add the red dye because I got some very nice reddish sausages in the store.
Step By Step to make Pickled Sausage
- The first step is preparing a brine. In a medium saucepan place the two cups of water, add salt and sugar. Then add the whole garlic, the peppercorns, coriander seeds, the bay leaf. Cook this preparation a few minutes until the herbs and spices release their flavor.
- Add the sausages and cook over medium heat for about ten minutes, you will notice that the sausages take a uniform cylindrical appearance. Finally, add the vinegar to the preparation and cook covered for about ten more minutes
- When the sausages are completely cold, pour the sausages with enough liquid to cover them inside the glass container. I only extract the whole garlic from the mixture because I find it a bit unpleasant.
- If you want to keep your sausages in the marinade for more than a week, this step is for you, vacuum packaging. Place a large pot in the kitchen over high heat, fill it with water up to a third of its capacity. When boiling, place the bottle with the sausages uncovered, until the inner walls of the bottle begin to fill with drops of water vapor.
Pickled Sausage
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
1 day day 6 hours hours
Total Time: 1 day day 6 hours hours 10 minutes minutes
Servings: 4
Ingredients
- • 2 cups of water
- • 2 cups of vinegar
- • 3 tbsp salt
- • 1 tsp coriander seeds
- • 1 tsp red peppercorns
- • 2 garlic cloves
- • 1 bay leaf
- • 1 tsp sugar
- • 1 tsp salt
Instructions
Remove the sausages from the package, place them in a strainer and rinse them under running water. Let them drain for a few minutes.
Meanwhile, prepare the pickle. In a medium saucepan place the two cups of water, add salt and sugar. Then add the whole garlic, the peppercorns, coriander seeds, the bay leaf. Cook this preparation a few minutes until the herbs and spices release their flavor.
Add the sausages and cook over medium heat for about ten minutes, you will notice that the sausages take a uniform cylindrical appearance. Finally, add the vinegar to the preparation and cook covered for about ten more minutes. Avoid breathing the steam that comes from pickles because for some people it can be irritating.
Turn off the stove and let the sausages cool completely. Meanwhile, prepare a glass container where you will store the sausages. Choose a glass jar with a tight lid. Wash it and dry it very well.
When the sausages are completely cold, pour the sausages with enough liquid to cover them inside the glass container. I only extract the whole garlic from the mixture because I find it a bit unpleasant.
If you want to keep your sausages in the marinade for more than a week, this step is for you, vacuum packaging. Place a large pot in the kitchen over high heat, fill it with water up to a third of its capacity. When boiling, place the bottle with the sausages uncovered, until the inner walls of the bottle begin to fill with drops of water vapor. Cover the jar and remove from the pot with the help of tongs and gloves for the kitchen.
Let the sausages rest for at least an hour before taking them to the refrigerator.
Then, you can keep them in the fridge for up to a week. But if you're in a hurry, I recommend that you wait at least 24 hours before eating the sausages so that the vinegar permeates the meat's flavor.
I usually serve these sausages on a plate, only with toothpicks.
Notes
- If you want to enhance the sausage flavor and give it a gourmet touch, you can put some fresh herbs like rosemary or thyme in the jar.
- Additionally, if you use pretty jars, you could present these pickled sausages as a gift for your family or friends
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