Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, pickled sausage. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pickled sausage is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Pickled sausage is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook pickled sausage using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pickled sausage:

1. Prepare 2 packages smoked sausage- 28 links total
2. Take small-medium yellow or white onion sliced
3. Get 1 tsp minced garlic or 1 clove per jar
4. Take 1/2 tbsp pickling spice per jar
5. Prepare 1 tsp white sugar per jar
6. Prepare 1 tsp salt per jar
7. Prepare white vinegar
8. Make ready water
9. Take 4 quart jars

Steps to make Pickled sausage:

1. Boil sausage or heat in frying pan five minutes or until heated through to remove excess fat
2. Add garlic and onion slices evenly to bottom of jars. Place jar seal flats in a pan of simmering water to warm.
3. Add 1/2 tablespoon of pickling spice to each jar also 1 teaspoon each salt and sugar to each jar
4. When sausage is done and while still hot, begin stacking evenly between jars, and layering with onion slices. DO NOT overpack sausages in jars.
5. Fill each jar at least 3/4 full with vinegar, to taste, then fill with water leaving 1/2 inch headspace. Make sure all sausages are covered with brine. The amount of vinegar used determines the pickled flavor of the sausages.
6. Wipe the jar rim clean with a paper towel dampened with straight vinegar to remove any oil residue. Top with warmed seal flat and band. Jar can be placed into the refrigerator to pickle. I prefer to top with seal flat, then vacuum seal with my FoodSaver, then apply band finger tight. Vacuum sealing speeds up how fast the brine is absorbed through the sausages.
7. Leave jar in the refrigerator at least 2 or 3 weeks before opening to allow sausages to absorb flavor. Store opened jars in refrigerator.

So that’s going to wrap it up for this special food pickled sausage recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!