Recipe of Speedy Pickled sausage Super Easy

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Before you jump to Pickled sausage recipe, you may want to read this short interesting healthy tips about The Food Items You Choose To Feed On Will Certainly Effect Your Health.

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Now when it comes to the primary food items that you have for dinner, you might want to make sure you are eating lots of fish, particularly salmon, and lean protein. The great thing about salmon is that together with other nutrients it's also loaded with Omega-3. Protein is important for your diet, however you don't have to eat a large amount, as a 3 ounces is all you actually need. So that you can limit your fat intake you should cut off any obvious fat before you prepare the meats.

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We hope you got insight from reading it, now let's go back to pickled sausage recipe. To make pickled sausage you only need 9 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Pickled sausage:

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

Instructions 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..

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