Pickled sausage

Name: Pickled sausage
Cuisine: American
Ingredients: 2 packages smoked sausage- 28 links total; small-medium yellow or white onion sliced; 1 tsp minced garlic or 1 clove per jar; 1/2 tbsp pickling spice per jar; 1 tsp white sugar per jar; 1 tsp salt per jar; white vinegar; water; 4 quart jars

jan b @cook_15492229

midwest

Pickled sausage

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Ingredients

2 packagessmoked sausage- 28 links total
small-medium yellow or white onion sliced
1 tspminced garlic or 1 clove per jar
1/2 tbsppickling spice per jar
1 tspwhite sugar per jar
1 tspsalt per jar
white vinegar
water
4 quartjars

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Steps

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.