Best Pickled Sausage Bar Recipes

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.

Bar Room Pickled Eggs and Sausage Recipe - (3.6/5) image

Provided by tschnet1

Number Of Ingredients 8

2 cups white vinegar
1 cup water
3 tablespoons picklng spice
1 teaspoon salt
1 tablespoon crushed red pepper
6-7 squirts Frank's Red Hot Sauce
1 tablespoon crushed garlic or powder
1 tablespoon dried onion

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!