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Pickled Sausage with Habs

Andi's comments about a standard pickle brine are right on with what we use.

These are pickled and refrigerated and not "hot canned".They keep a month or more in the refrigerator.

For canning ,Andi can input.

When my wife cans other cooked sausage,I believe she cans at 15 lbs. for 20 mins.

Hot Pickled Sausage

  • 2 cups water
  • 2 cups white vinegar
  • 3 Tbsp. sugar
  • 1 tsp. whole peppercorns
  • 1 tsp whole allspice
  • 1 tsp. dill seeds
  • 1 tsp celery seeds
  • 1 tsp mustard seed
  • 1 cup thinly sliced onion
  • 2 or more Habs ,slit the sides slightly



Merely slitting the sides of the Habs allows them to flavor and heat without losing breathing control.

Combine water,vinegar,sugar and spices and bring to a boil.Reduce heat and simmer 15 mins.Remove from heat and allow to cool slightly.

We use about 1 lb. sausage ,sliced on the diagonal about 1/4 thick.You don't have to.

Using a two quart glass container,alternate layers of sausage,onion and Habs.

Pour marinade over ,seal tightly and refrigerate at least 3 days.

They will keep at least a month in the refrigerator.
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