Comments on
CopyKat Penrose Sausages
WyoElk @cook_4815725
50+ years ago when I was a young lad, my Dad would buy a jar of Penrose Sausages that we would share. The rest of my brothers and sisters and Mom wanted nothing to do with them. On weekends, my Dad would grab a Genesee or Utica Club beer and give me a Fanta. We'd sit in the garage and enjoy a Penrose Sausage. That was the best. I then moved west and couldn't really get Penrose anymore. Over the years, I would make my own pickled sausages. A few weeks ago I was making some pickled eggs and one of my boys was over and said, "Dad, you should make some pickled sausages too". They always want jalapeno or habanero pickled sausages. But I recalled seeing your recipe. So I decided to try it out. After letting the sausages sit in the root cellar for a couple weeks, I opened them today.
WyoElk @cook_4815725
With most copycat recipes, half simply get a "whatever". But let me tell you brother, you nailed this one! The sausages are outstanding. The flavor profile is dead on. Thank you very much. I am so pleased. Now the only thing that I need to do is to make my own sausages and pickle them. Commercial sausages have a tough casing and the flavor won't soak through the way I want it to. I just need to figure out the Penrose sausage recipe. Again, your recipe is spot on. You just took me back 50+ years. Thank you.
King-Crimson @King_Crimson
Hi WyoElk, I'm so you like the recipe. When Penrose stopped selling their sausage by the jar, I was heartbroken. I don't think the individual "firecrackers" they sell now taste the same.
Dodge Smalls @cook_16547981
It's been 10 years since I had Penrose sausages I a jar to bad I'm not good at cooking that well would love to have that tastes again!
King-Crimson @King_Crimson
Wish I could though. I bet there is still a market for tasty little sausages.
Steve Krise @cook_17215381
boy nick I didn't know you liked Penrose sausage it's Steve from pa I talked to you on the phone a few times hopefully you're music is doing well
Bill Horne @BillMongo
The correct sausage for the Penrose is linguica. Its full of the spices that make the Penrose so good. I cut the linguica into 1/2 inch pieces. Once you taste it with the vinegar and such you'll see its the one.
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Jenn10579 @42BaltzOriginals
Is the powdered red pepper powdered cayenne? A pinch of ground or whole allspice? and sweet or smoked paprika? Can't wait to try!!
