Best Robbys Pickled Bar Sausage Recipes

Pickled Sausage image

Provided by Mike

Time P2DT10m

Yield 10

Number Of Ingredients 5

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

Steps:

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.

Nutrition Facts : Calories 136.1 calories, Carbohydrate 1 g, Cholesterol 28.8 mg, Fat 11.6 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 1881.6 mg

Robby's Pickled Bar Sausage image

Provided by Chef Robby

Time 20m

Yield 1 Gallon

Number Of Ingredients 6

4 1/2 cups white vinegar
3 1/2 cups water
2 1/2 tablespoons dry crushed red pepper
1 1/2 tablespoons minced garlic
3 lbs kielbasa or 3 lbs smoked sausage
6 bay leaves

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.

Pickled Sausage (Bar) image

Provided by Nancy Harris

Time 15m

Number Of Ingredients 7

2 pkg 12 oz smoked beef sausage, keilbasa, good hot dogs
1 qt jar
1 1/4 Tbsp cracked red pepper flakes
1/2 tsp cayenne pepper
3/4 tsp garlic powder
3 bay leaves, dried
white vinegar

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.