Pickled Sausage Recipe
Prepare to let go of any misconceptions or prejudices you may have about pickled meat, as this pickled sausage recipe will change the way you preserve your meat forever. In just 40 minutes, you can have a jar of tangy, spicy, savory homemade pickled sausage on your table.
Equipment
- pickling jar
- sauce pan
- Cutting board
- Knife
Ingredients
- 1/2 lb pork sausage
- 1/4 tsp black peppercorn
- 2 garlic cloves
- 1/3 tsp ground turmeric
- 2 bay leaves
- 1 cup white vinegar
- 1 tbsp salt
- 1 cup water
- 2 tbsp sugar
Instructions
- To prepare the sausage for pickling, cook it over medium heat until it is cooked evenly.Set it aside and allow it to cool down enough for you to cut it into slices. Once it has cooled, cut the sausage diagonally. It is up to you whether you want to leave or cut off the ends.
- Prepare a pickling jar (it can be a mason jar, or any glass container large enough to fit the sausage slices and the pickling liquid).It is necessary to wash the jar thoroughly and ensure that it is sterilized before adding the sausage slices.Add the sausage slices into the jar, then top them with garlic cloves, peppercorns, turmeric, as well as bay leaves.
- The next stage of this pickled sausage recipe is to prepare the pickling brine, which is the key to a successful pickled sausage.In a medium saucepan, combine white vinegar, water, sugar, and salt. Bring the mixture to a boil.
- Once the pickling juice comes to a boil, you want to carefully pour it over the sausage you placed into the pickling jar.Ensure that all the sausage pieces, including the garlic and the seasoning, are entirely covered in this hot vinegar mixture.Make sure to close the jar with the lid immediately and allow the pickled sausage to cool down at room temperature before storing it in the fridge.
Nutrition
Calories: 836kcalCarbohydrates: 27gProtein: 35gFat: 60gSaturated Fat: 20gCholesterol: 163mgSodium: 8451mgPotassium: 656mgSugar: 24g
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