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[USA] Pickled Sausage - Pickled Eggs
Posted: Wed May 16, 2012 17:45
Here's one for Norcal Kid. Pickled sausage.
My buddy has been talking about this for a while and finally brought in a jar he picked up somewhere.
I only suggest Kevin because his new found love of pickling and his divine ability to be constantly making great sausages. I will definitely try this out, it's just a matter of time.
Anyone else ever ever HEAR of pickled sausage? I picture some of Kevin's 22mm smoked Kielbasas in a pickling brine for several weeks.
the commercial stuff was actually very good. I imagine one of ours being even better
I don't find many recipes around...the best one only has two days in the juice. Doesn't seem long enough to me.
Posted: Wed May 16, 2012 18:28
Pickled sausage and pickled eggs have been a staple on tavern bars for as long as I can remember. Every summer I boil and peel a dozen eggs and drop them into the jar that the kosher dills came in. There is just enough juice to cover the eggs. Pickled sausage jars in the taverns were usually gallon sized and had several red jalapeno peppers in the pickle.
Posted: Wed May 16, 2012 19:22
here is what I do
2 cups vinegar
2 cups water
2 Tbs. salt
3 Tbs. sugar
3 tbs. crushed chili peppers
1 ½ tsp. pickling spice
1 jar pickled Pepperoncini peppers and liquid
½ large onions coarse chopped
3 cloves garlic peeled
3 links Andouile sausage cut into chunks
2 ½ doz. Hard boiled eggs
Pack in layers in a big jar top up with liquid, let rest 1-2 weeks if you can
Posted: Wed May 16, 2012 19:46
I make them occasionally along with pickled eggs. Very good snack or beer drinking enhancement food.
Posted: Wed May 16, 2012 21:28
Excellent gentlemen. I have made pickled eggs...just not sausage. Thanks for the recipe Big Guy.
Posted: Wed May 16, 2012 21:34
Anyone else ever ever HEAR of pickled sausage?
Dave, click on this link:
It looks like you missed this one last summer. The secret to making pickled sausage is the strength of the vinegar and Big Guy has it nailed down in his recipe at 50/50. If you ever make some for "presentation", change the cloudy vinegar solution after the second day. I like to add a few drops of beet juice just to make it look pretty.
Posted: Thu May 17, 2012 04:14
I just got back from a week in central Michigan, where I saw pickled bologna in half gallon jars at Kroger. Right next to the pickled pigs feet. Wanted to buy some, but wouldn't have had time to finish it.
Lotta sausage around there that I don't see in CA. Drove through some small towns with sister cities in Poland, so I guess I should not be surprised!
Posted: Thu May 17, 2012 21:45
Here is my recipe for pickled eggs (without sausage
some eggs (10-12..?)
2.5 cups of water
1/2 cup white vinegar 10%
3 tablespoons of salt
1 teaspoon juniper berries
3 bay leaves
2 teaspoons mustard seeds
2 teaspoons peppercorns
1 teaspoon allspice
2 cloves of garlic
Cook hard-boiled eggs, and peel and cool with shells. Put into the jar. Peel onions and cut into rings. Boil water with vinegar and spices. After setting the oven add the drained onion and sliced garlic. Pour marinade eggs in the jar to completely cover them. We turn and leave the jar in a cool place for several days. After several days, remove the eggs, dried and cut into halves or quarters.
A jar of yaks and dressing can add a chopped green pepper or celery leaf. Obtained in this way a completely different flavor.
I threw in addition to pepper a few sprigs of rosemary and a large pinch of chilli powder.
Posted: Fri May 18, 2012 01:29
Małgoś - that recipe sounds great! Do you use allspice powder or berries?
We've got a lot of extra eggs lately and your recipe has inspired me to pickle a batch.
Posted: Fri May 18, 2012 06:14
Have you ever been frustrated when peeling hard-boiled eggs? There`s a great way to calm your nerves and peel egg shells from eggs in large pieces! Several years ago, I called the American Egg Institute and asked them about peeling them. They told me all sorts of things about eggs. Here`s what they said about peeling them:
"Fresh eggs are wonderful in the frying pan or in recipes, but if you are going to peel them, think about this; fresh eggs take up to three weeks to develop a thin layer of air beneath the membrane between the shell and the egg white, making them much easier to peel. The night before you cook eggs, place them on a counter top to return them to room temperature. In a pan, use just enough cold water to cover them. When they begin to boil, reduce the heat and barely simmer them five minutes only. Turn the heat completely off and cover the pot fifteen minutes. Place the cooked eggs into ice water and peel away. The shells will detach quickly in large pieces."
Did you know there is absolutely no difference of taste or nutritional value in white or brown eggs. The breed of the hen that laid them determines the color of their shells. If you want to know if an egg is fresh enough to use, place it into a bowl of water. A fresh egg will lie on its side. If it is not fresh, it will stand straight up and float. How do you know if an egg has already been cooked inside its shell? Spin it around on the countertop. A cooked egg will spin quickly and evenly. A raw egg will wobble slowly.
So, don't "hard-boil" eggs! Cook them gently. Ever wonder where those green circles around the yolks come from? Iron in the yolks reacts with sulfur in the whites to produce ferrous sulfide. Prolonged heating is not necessary and high heat will only shrink and toughen egg whites and discolor their yolks. When eggs start to boil, reduce the heat to barely simmer them - three minutes only.
Since speaking with the AEI, for easy peeling, I`ve used only eggs that have had time to develop the thin layer of air beneath the membrane. What a difference! I`ve also learned to turn the heat completely off and cover the pot fifteen minutes while they finish cooking in the hot water. Following a cold bath in ice water, they are easy to peel.
Here are a few other egg tidbits: Eggs kept at room temperature, blend more readily with other foods than those refrigerated, and will store safely on the counter top for two weeks. Eggs do not particularly blend easily with milk. Try using water making an omelet and don't salt it until it`s cooked as salt toughens raw eggs. Do you want light and fluffy scrambled eggs? Take a tip from professional breakfast cooks in good diners... whip them into froth inside a malt machine, blender, or hand blender before they hit the griddle. Dress up scrambled eggs with a drop of liquid smoke added to the butter in the pan. Finish `em with chopped green onion. To turn a frying egg with no problems at all, use a spatula brushed or sprayed with oil.
Posted: Fri May 18, 2012 09:44
Cabonaia wrote:Do you use allspice powder or berries?
I use allspice berries
Posted: Fri May 18, 2012 09:59
And this egg, which I did for Easter:
So funny .. colored
Posted: Fri May 18, 2012 10:54
Margaret, you are amazing! How did you do that?
Or do you have a weird chicken that lays those crazy colored eggs?
If so, what are you feeding that chicken?
Posted: Fri May 18, 2012 11:31
Chuckwagon wrote:If so, what are you feeding that chicken?
Haha.. I feed him homemade sausages
ang recipe from this side:
http://bronislawa70.blox.pl/2012/03/Szy ... jajka.html
Posted: Fri May 18, 2012 12:56
fresh eggs take up to three weeks to develop a thin layer of air beneath the membrane between the shell and the egg white, making them much easier to peel.
Who can wait three weeks? Then they are not fresh any more. When boiling "fresh" eggs, add 1/4 cup of salt to the boiling water and your fresh eggs will be much easier to peel.