bobfrapples I would suggest 70/30 at the least and up to 50/50 when using venison. For seasoning Hatch Green Chili Flavored Brat will provide some heat and includes garlic in its ingredients.
Pickled Sausage
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
I know to some this will be truly offensive, but to some pickled sausage is heavenly. I cheated and used store bought smokies because my freezer is seriously lacking homemade sausage right now, but it is still amazing. I prefer kielbasa, but have used the smokies in the past and they work extremely well.
Couple weeks from now I’ll have some seriously tasty treats.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
mrobisr now you just need some pickled eggs and a beer!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
mrobisr Nothing offensive here, I make pickled sausage and eggs.
Tex-77 yes, even better with beer -
mrobisr Do those taste like the sausages in the jar at bars?
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I LOVE things that are pickled. Rock on brother and make sure to share the recipe
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
mrobisr Love pickled sausage. Your’s look great.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Tex_77 you are right I need to get a batch of eggs going too.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
samspade honestly i don’t know, I have never had the ones at the bar. Considering I don’t see any spices or herbs floating around in those at the bar I seriously doubt it. Mine has paprika, garlic, onions, mustard seeds, and etc in it, so it’s packed with flavor not just vinegar.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Dr_Pain said in Pickled Sausage:
I LOVE things that are pickled. Rock on brother and make sure to share the recipe
Talking about liking vinegar, here’s a Roman sports drink that was the drink of yesterday’s Roman soldiers. I personally love the sharper 2nd recipe, but it’s not for the faint of heart. If I can remember I’ll post the pickled Sausage recipe when I get home.
Make sure to use brewed vinegar only—red wine, black, balsamic, or apple cider, for example—
and not distilled.
Though we have only the faintest hint that posca was sweetened, lots of recipes call for honey—
like ”Sharp-but-sweet Posca” from Pass the Garum:
• 2 tbsp red wine vinegar
• 250ml water
• 1 tbsp honey
• Pinch of salt
According to this recipe, honey should first be melted in the microwave for about 20 seconds,
and then added to the water and stirred. Then add the vinegar.
If you want something a little “sharper,” this recipe, from the site Romae Vitam, calls for a much
higher proportion of vinegar to water, as well as crushed coriander seeds:
• 1.5 cups of red wine vinegar
• 0.5 cups of honey
• 1 tablespoon of crushed coriander seed
• 4 cups of water
• Pinch of salt
The recipe calls for boiling the honey and letting it cool before combining. Also, make sure to
strain out the crushed coriander before drinking. -
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
mrobisr No wonder they were so bad-ss
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Hard pass.
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mrobisr nothing wrong with that!
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mrobisr Not too bad. I know people that drink apple cider vinegar straight up every day for supposed health benefits
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I love some pickled sausage, and I like the idea of using the smokies! Very snackable! Do post your recipe(s)!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
TexLaw i will when I get home.
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mrobisr I have tried this, but end up getting more pickled then the sausage.
But yah warmed up me day! -
Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans last edited by
I had a Polish friend from Alpena, Michigan that used to do a couple of batches of Pickled Bologna, chunks of ring bologna, and Pickled Hot Polish per year. Did them in gallon jars and man they were good.
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Pickled sausage and quail eggs are to die for…with a cold beer!
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mrobisr Ok, I am going out on a limb but I dont believe the Roman’s had microwave ovens! Just saying…
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mrobisr might really try this though sounds like it has a little kick.
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