Quick Pickled Sausage (Print Version)
# Ingredients:
01 -
2 bay leaves.
02 -
1 clove garlic, crushed.
03 -
4 cups sausage, fully cooked and sliced.
04 -
1 tablespoon red pepper flakes, optional.
05 -
1 teaspoon pickling salt.
06 -
1 cup white vinegar.
07 -
1/3 cup apple cider vinegar.
08 -
3/4 cup water.
# Instructions:
01 -
If sausage is uncooked, bake at 350°F for 35-40 minutes until internal temperature reaches 160°F for beef/pork or 165°F for chicken/turkey. Alternatively simmer 10-15 minutes until cooked. Cool 5-10 minutes before slicing.
02 -
Sterilize a 1 quart jar or two pint jars. Add bay leaves and crushed garlic to jar.
03 -
Pack sliced sausage into jar, leaving 1 1/2 inches of space at top.
04 -
Combine red pepper flakes, pickling salt, white vinegar, apple cider vinegar, and water in saucepan. Bring to boil over medium heat.
05 -
Pour hot brine over sausages in jar, ensuring they are fully submerged. Leave 1 inch space at top.
06 -
Seal jar tightly and let sit at room temperature 30 minutes before refrigerating. Let marinate 1-2 days before serving.
# Notes:
01 -
Can use two pint jars if preferred.
02 -
Sterilize jars by boiling 10 minutes.
03 -
Best flavor after marinating 4 days.
04 -
Use in salads, sandwiches or with crackers.
05 -
Store in fridge 1-2 weeks.
06 -
Discard if signs of spoilage appear.
07 -
For longer storage, process sealed jars 15 minutes.
08 -
Slice sausages 1/2 inch thick.