Well with all of these smoked sausages, I was looking for something to do with them.
Just happened I stopped by the local waterin' hole for lunch.
And there it sat, in all of it's glory. A JAR OF PICKLED SAUSAGE.
So after I finished lunch and had one more for dessert, I headed home.
I searched in a cookbook that belonged to my Mom, circa 1949, and there it was. Some Governor's wife's recipe. The name was changed to protect the innocent.
I did add a few items to increase the heat.
I tripled the recipe cause I was using a half gallon jar.
Jarhead's Pickled Smoked Andouille Sausage
1/2 Cup Water
1 Cup White Vinegar
1/4 Cup Onion, diced
2 Garlic Cloves, minced (I used the jarred ones)
1 Tbsp Kosher salt
1-1/2 tsp sugar
1 Tbsp pickling spice
1 tsp Crushed Red Pepper 60 K
4 Smoked Andouille Sausage Links (cold), each cut into 1-1/2" pieces
2 oz sliced Jalapeños (about 1/4 Cup)
In a clean 1 quart jar, add the sausage
Pour in the 1 cup of vinegar
Add the onion, garlic, salt, sugar, jalapeño and pickling spice to 1/2-cup water
Bring to a boil and then let cool
Add to jar, topping up with extra vinegar if needed
Seal and shake to spread around the seasonings
Eat after 4-5 days, will only keep for 7-10 days in fridge from start of process.
OUCH!!! Just read the 7-10 days. That will teach me to RTFR first.
Anyway the pics:
Ya gotta love these flexible cutting boards.
Meanwhile, cut up the Andouille
Into the cooled brine
Alas, Breakfast is served. Sausage & Eggs. And, "Oh yeah, Beer".
Thanks for lookin' and a word of caution, "If you DO try my 'Breakfast of Champions', you WILL sleep alone that night".