How To Make Spicy Pickled Sausages | Hot Sausage Recipe
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- เผยแพร่เมื่อ 3 ส.ค. 2017
- Our recipe for how to make spicy pickled sausages. Easy to make and delicious. Pickled sausage is a great snack with a little hot sauce kick. If you like pickled sausage or want to know how to make pickled sausages, we don't know an easier way. You can substitute peeled hard boiled eggs for the sausage in this recipe, or little smokies cocktail weiners, or even hot dogs. Or try them all mixed. Still the best recipe for any of them !
We hope you enjoy the video and will consider subscribing to our channel. If you have any questions, or if there is anything we can help you with that has to do with homesteading, canning, cooking, gardening, etc then just find us on our Facebook page: Bumble Bee Junction
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In case anyone was wondering, yes, these are very similar to Penrose. In fact, I actually like these better.
I used Carolina Pride Red Cooked Sausage(kept the skin on, and it gave them that Penrose signature snappy bite) (each pack comes with 11 so I bought 2, one for each 1/2gal jar), Mrs. Wages Pickling & Canning Vinegar, Frank's RedHot Original Cayenne Pepper Sauce, 1tbsp of crushed red pepper and garlic powder to each jar, 1tsp of onion powder, Cayenne pepper, and paprika to each jar, and 2 bay leaves per jar. I tried them after 5 days and they were delicious, but only kept getting better as the days went by.
This has filled the hole in my heart since Penrose stopped jarring their amazing pickled sausages, so thank you Bumble Bee Junction for the inspiration. I have four more jars in the fridge right now. Lol.
Glad you could dial them in to your liking ! Thanks for watching !
Thanks for this!
Just made some today cant wait until theyre ready! thanks for the recipe!
Hubby & I love this stuff. I also put boiled eggs in the same jar. Delicious. Blessings.
Yes, you can definitely mix them ! We like both as well !
Can you can the sausages for a more shelf stable but out of the fridge version.
Wow that looks both easy and delicious 😊
Thanks so much LBG ! If you like spicy snacks like this, I am sure you will like these... They never seem to stay around here long... LOL I appreciate you watching and taking the time to comment ! Thank you !
Looks great, I will give it a try,very good video and explaining what to do. Also love the music!
Man those things are good... 2 problems... #1 The wait while they "mature" into their flavor... #2 They never last long once opened (due to eating).... LOL
Cannot wait to try these❣️I just made 3 jars. 😋
Have fun!
Looks amazing. I'll have to give this a try. Thanks for sharing :)
Thanks ! And I appreciate you watching ! I am sure you'll enjoy them :) Have a great weekend !
Thanks for the video. I need to make me some pickeled sausages my mouth is watering😋.
They are super good ! I hope you enjoy them !
That pouring the vinegar into and out of the jars is brilliant! I muttered some expletives at first, but realized the value soon. I will be using that method if it's not copyrighted. lol
LOL... I wish I could copyright it... ahahaha Thanks for the support ! Have a great weekend !
What was the reason??? Did I miss it?
Finally got to see the whole thing Thank YOU !! for the recipe
Glad you liked it!!
This looks so good, my Cajun is drooling!!
They are REALLY good... Just be sure to peel the skins off the sausage or they turn into an unchewable leather almost...
Definitely doing this. Thanks for the foundation. I hope to make my own recipe based off this.
Please do! That is the idea... You take it and make it your own !
thanks for sharing will have to try it.
I appreciate you taking the time to watch and comment ! I'm sure you'll enjoy them if you like hot spicy snacks... Hope you'll give them a try ! Have a great weekend !
I’m definitely going to have to try this!
Man they are good... We never have to worry about them getting ate up... Everyone wipes through them as fast as we can make them... LOL You will be very popular... ahahahaha
I am going to do this on the week end. It looks good and not hard to do! Thanks for doing the video.
They are really good... I am very sure you will like them... Just give them time between making and eating them to take on the flavor...
@@BumbleBeeJunction I made some and they are awesome! Thanks for posting the video!!
Thank you for sharing this recipe.
Thanks so much for stopping by and lending your support ! Hope you enjoy the channel....
Gonna pick up sausage tomorrow and give it a whirl.. Thanks, really enjoy your channel.
I sure dont think you will be disappointed ! Just be sure to get them skins off or they get awful tough... LOL
Tried and loved!
So glad you enjoyed them ! We really like them !
Great video. Thanks for the written parts between sections.
Glad it was helpful!
Looks tasty!
Thank you ! They never seem to be around long ! LOL If you like hot sausages like they sell at stores and gas stations, you will really like these, and they are super simple to make... Thank you for watching ! We appreciate the support !
Good idea!!
They are really good... We have trouble keeping them around long...
glad i found your channel. getting ready to do this now with cocktail smokies while on Corntine
It works great with cocktail smokies, but be sure to leave them the full ten days so the flavor gets in !
@@BumbleBeeJunction gotcha
Nice Recipe sounds great i will try them but a Little less spicy keep up the good Stuff ty
A quick rinse when you pull them out to eat will take some of the heat away and just leave you with what got into the meat... And most of the flavor...
Planned for the morrow. Best
That's awesome ! Let me know how you like them ! We can't keep them around here long... LOL
This makes me want to make some now. Great job
Have at it ! We love 'em ! Hey... Give us a little shout if ya do ! We could always use the subs ! Thanks !
Better method pre-measuring than never having enough liquid. Looks delicious.
Thanks Henry !
Now that's a spicy.... sausage!🤗
They are really good... Just hard to keep around here very long....
Hmm. This is a good idea for winter snacks. I'd use my own, allotment grown peppers & tomatoes to make the spicy sauce, then sterilize the sealed jars (I believe this is what you Americans call 'canning') by putting on a towel in a preserving pan, covering with cold water, bringing to the boil, simmering for about 10 minutes, then leave to cool in the pan before drying & labelling. That way, they can be stored in the pantry/store cupboard etc., leaving the fridge for other stuff until ajar has been opened. As a vegetarian, I might try this with tofu frankfurters or other tofu soysages.
This recipe is more for a short term refrigerated pickling, but I am sure it could be adapted for canning... Most hot sauces (commercial) are vinegar based, so well suited for vinegar pickling. But yes, if we intended to keep these for any length of time, we would likely can them as well... I am sure you are aware, but I will mention it for comment readers, that what you are describing is water bath canning - which is not recommended for anything containing actual meat. Thank you so much for watching and taking the time to comment !
Ah! Thanks for that info re meat. As I don't eat the stuff, it would never have occurred to me. Still might try this with tofu franks, though. Will let you know the results if I do.
Sorry... There are people who read comments, and I would hate for someone to waterbath can meat products and end up ill, though what you described sounds safe to me with the acidity of the vinegar to bring down the acidity of the vegetables... As a TH-cam Creator though, I just have to say "Always practice safe recommended canning practices" LOL I'll be interested in hearing your results, thank you for offering to share !
@@BumbleBeeJunction I don't understand the meat thing, growing up Mom and Dad canned Chickens, pork, beef, deer meat in quart jars and we kept it in the cellar. Nobody ever got sick from it, we ate it all the years I was growing up. I am too lazy to do it now but I suppose if times were tough like back then, it could happen.....I just don't remember how they did it. It sure was good tho. I just made a different recipe for hot sausage tonight before I found this but am going to give it a try next time around, sure looks good. Thanks.
Just found your videos recently and LOVE the way you 2 work together ... on this pickled spicy sausage recipe would little smokies work???
I love little smokies and I would love to be able to answer you... I would be a little afraid tha tthe coatings on the little smolies would get tough like they do if you do not skin the bigger sausages... They would still be edible either way...
Corner store classic
LOVE PICKLED SAUSAGE . I HAVENT HAD IT IN YEARS !!! YUM N THUMBS UP .
They are really good... We can't seem to keep them around here very long... LOL Thanks so much for watching ! We really appreciate all the support everyone has shown us....
hi
i watched your video tha last saturday and this monday i made my first pickled sausage i just hope tha come out well, sorry for bad english not first lenguage.
Greetings from the south of Mexico
Muchas gracias por ver nuestro video. Agradecemos su apoyo. Si continúa siguiendo el canal, y esperamos que lo haga, no dude en responder en el idioma que desee. Si se toma el tiempo de mirar, yo me tomaré el tiempo para responder lo mejor que pueda. Gracias de nuevo por tu ayuda ! ¡Disfruta el canal!
This looks and sounds so good, I'm going to order some sausage rights now. Thank you for your video it was so easy to follow.
I am sure you will not be disappointed ! Thank you for watching !
You make the best recipes lol! Can you mix smoked sausages & hot liks together? I love hot liks & I think the combination would be really good.
Not really sure, but like you, I think that might be really good ! Nice suggestion !
So dope thanks :)
You bet!
That was interesting. It is kind like the ideal of fermenting them. My husband like pickled pigs feet. Not sure if it is done the same way. He buys the stuff when he finds it.
We try to make them whenever we see the sausage hoops on sale... Everyone here really seems to like them... Thanks so much for watching E !!!
Yes, it's safe to actually CAN fresh meats, of pretty much any kind. But..and it's a big BUT..be sure to look up how to actually can food before trying it! When I was a kid we canned everything in the garden, every year. When we got lucky enough to get more meat than we could eat in a week or so, mom canned ALL of that too.
Never cared for canned pork, because of the grease..but canned beef, chicken, and deer meat especially we're great! They came out a LOT more tender than they went in. ;)
If it's beans or corn or meat..be careful canning it! All of it will kill you if not done properly!!
@@garyheaton4791 hey, I wonder, would it be possible to somehow melt some of the fat out of the pork before canning it? That might help.
I'm a big fan of sausages and eat various types including kielbasa but I've not had or even heard of pickled hot sausage before but am definitely going to try that, so thank you for the recipe! They may have a _potential_ shelf life of a few months but once those initial 10 days are up, I can assure you their potential life span around me will be somewhat less ;)
I am sure you'll enjoy them... Make sure ya shake 'em... The hot vinegar will melt some fat out of the sausage and you dont want that building up at the top... Wont hurt anything, just not visually appealing, and we eat with our eyes first... LOL Make plenty too... The last thing you wanna do is run out and have to wait another 10 days... ahahaha Simon, thank you for watching and your support !
hhahahha Simon B enjoy your pickled sausages.
Made my own kielbasa and while they were VERY wonderful, next time I'll add a little more pork fat. They weren't dry, just dense.
Anyway. The pound I have left seem like a good candidate for this recipe.
That is a wonderful idea !
Can these be put in the canner for long term storage?
Is canning these so that they last longer an option & if so @ what point would you can them?
You might be able to do it, but we never have... They last a few months in the fridge, but we always eat them within a couple weeks... They are hard to stay out of... If I attempted canning them, I would cold pack it, put it in a cold pressure canner, and let it all come to temp and pressure together...
Awesome
New subscriber here.
Love it and going to let you know how it goes, lol. Thanks for the remove the casing tip.
Thank you for sharing.
I hope you enjoyed them... They are a fave around here...
Well I'm gonna be making this tomorrow! LOL
Looked like you came up with a good mix !
A-1 !!
How long do you boil the mixture?
can you store these outside of of a refridgerator, and if not how long can they be stored within a fridge?
They will last about 6 months in a fridge... I probably would not go more than a couple weeks outside the fridge since it is meat... Thanks for watching !
I'm so hungry, why do I watch stuff like this!!😣
LOL... I understand that for sure ! Thanks so much for watching ! Hope you'll sub if you haven't already ! Enjoy the weekend ! Thanks again !
Yeah I'll sub! Is there any chance you would send me some of your goodies???!!!😀
LOL... I appreciate you subbing... Now the bad news... Refrigeration... LOL
Glutton for punishment like me, idk 🤷♂️?
Just like me, lol.
Stay strong, be safe and have a great day everyone.
Lol making this watch me my mouth is watering 😳😋😫
LOL... They are really good !
I forgot to say in my previous post,that I came over to your channel from David@Reallybigmonkey1. He said some great things about you and was using a knife that I believe he said you gave to him,Beautiful knife.-Anyway I subbed,liked,and now 2 post.
LOL... What do you get the guy who literally has everything (in that gear room) ??? LOL Thank you so much for coming over from his channel ! We SUPER appreciate the support !
Making this tomorrow. 3-29-21
Have you made and tried yet? If so how are they
I have the same apple canisters
We really enjoy ours... Have had them for years... Broke a few... Bought a few... ahahaha
I made these and they were “ perfecto”!! Do you have a favorite pickled egg recipe? I want to make some but never have?
Thank you, and yes... I will try to put up something on them soon... We seem to have plenty of eggs... LOL
Use the juice off the pickled sausage. Much Love and Blessings
I'm going to give away some of my younger days bad behavior here LOL
BUT...do you know if these are like the old school pickled sausages they'd sell in dive bars back in the day? 😂😂😂 My mom was a barmaid for eons and worked sun up to sun down. So when I got older and had to run her dinner or a change of shoes whatever...they had these pickled sausages in jar they sold and I'd get one once in a while. Those sold pickled eggs too. Just wondered if these were similar? TFS
VERY similar... Much like the "hot" sausages you see in grocery stores and gas stations now... I love pickled (spicy and plain) eggs as well, and I remember them from the bars (days gone by)... If you liked those sausages (and don't mind the spice) you'll probably really like these. The hardest part is staying out of them for the 10 days while they pickle... LOL
LISA I GREW UP IN A RESTAURANT / BAR AND I USE TO EAT THESE TOO N THE PICKLED EGGS AND EVEN BLIND ROBINS IF YOU R FAMILIAR TO THOSE TOO !!! HAVE A GREAT DAY HUGS FROM MICHIGAN
I love smoked,pickled foods too! I smoke ribs all the time,and love pickled pork hocks, I've also had pickled quail eggs and make beef jerky in the oven all the time! The worst part about being a foodie is getting it exactly RIGHT!!!
I wonder if you could put okra in there too! How do you pickle your okra?
I can be sure to do a video on that when they come in... I believe we will be planting some...
I am a little late to the Party...But I am trying this tomorrow.
They are really good ! Promise !
I made 3 jars just like this but opened one after 1 day I’ll wait the other 9 lol
Yeah, that temptation is killer.... I try to warn people... But it is SOOOOO worth the wait !
Do you have to use smoked sausage or can you use raw sausage?
I would not suggest using raw sausage... There just is not enough cooking time or temperature to render it safe to where we could suggest it to others...
can I do half eggs and half sausage in the same jar?
You can... We choose not to because I can taste the one with the other, but others have done it and say it is fine... I think it is just a personal choice, but there is no reason you cannot...
Is there a reason you use white vinegar instead of say apple cider vinegar? I find I like the apple cider vinegar better in my pickled eggs. I'll have to try this recipe
The cider simply functions as a preservative first and foremost... Since both white and apple cider vinegar are 5% acidity, they would be interchangable according to your tastes... Should really make no difference at all which you use... We simply posted the recipe as we prefer them... // Thanks so much for watching ! I appreciate it, and good luck...
I love eggs with the cider vinegar, but the sasauges taste better with the white distilled kind. It allows the flavor of the sasauge to come through a lot more, as well as the spices.
Good luck to you!
can you use carolina red hots for this
You could... But it is essentially what you are making... I could see throwing a few in with the sausage just to fine tune the flavor though, for sure... Thanks for watching !
Do you have to store in the fridge? Is there a shelf life?
We put them in the fridge, yes... They can last for months, but we always seem to eat them in a couple weeks...
Showed this video to my husband and he said ...yummo...he never says yummo...lol...going to the store today for the sausages...I'm a vegan but I do fix meat for him...hope he will wait 10 days...bet he doesn't...lol ...Cara in Indiana
LOL... Thanks for watching ! And dont miss our giveaway... Just click my logo...
Why boil the vinegar?..
Randy Scott The reason why is to release the flavor from the spices since these are ready to eat in less than a month. Other pickling process take longer and time releases the flavors of the spices.
Boiling the vinegar helps the jars seal.
They used to use a vinegar that had some kind of bacteria in it years ago. Today's white vinegar does not have it anymore.
As long as your jars are sterile, including the lids, you shouldn't really need to do so. I have read a lot of others that say you can use it cold.
I prefer it boiled with the spices in it..yum!! 😀 It does bring out the flavor more.
Thanks!
Blending the flavor into the vinegar?
Everyone is correct in their own way... We do it for the flavor... We do it to help seal the jars... And we do it to help remove any surface contaminates on the sausage from working with it in the open air... All valid reasons...
Can you leave these just sitting on the shelves instead of putting them in the refrigerator? I think I would like them at room temperature instead of cold.
They wont last as long, but I think it would be ok as long as they are below the surface of the brine....
Can I add some msg to preserve them then use my kitchen saver?
I am not sure... Not very familiar with it...
I was making these and enjoying them until they quit selling the Johnsonville hot links I was using. I also searched for other hot links such as hillshire farms hot links and they’re not currently available anywhere either.... So I was wondering if anyone knows of any other similar hot links that I can find anywhere? I’m having no luck and lil smokies and regular hot dogs just don’t cut it for me. Any help would be greatly appreciated. Thanks in advance.
Get you some smoked andouille sausage, that will get you started off on the right foot...
Bumblebee Junction Thank you. I’ll give those a try.
Could hotlinks be used?
Absolutely... One of my favorites is spicy cajun Andouille sausage....
Does the meat have to be cooked before all this is done ?
No, it is all precooked when you buy it... You do want to peel the skins off though or they become an unchewable mess....
Is there a printed recipe?
No... I am sorry... But the video is quite short... Thank you for watching though ! I do appreciate the support !
Do you cook the sausage first?
Those sausage hoops come precooked, but be sure you peel away the casing that is on them...
do you think this could work with taco sauce instead of hot sauce?
It’s gonna taste weird but you can try taco seasoning
if i wanted to use fresh garlic and red onion any reason to not do this?
Those are perfectly fine !
Is there a way to make these shelf stable instead of having to put them in icebox??? Blessing
I think they could be pressure canned like any other meat (90 min) but I have not tried it... You might want to do slices or larger whole chucks so they dont break up in the canning process....
Why do I have to refrigerate?
Really, you don't... They will last longer in the fridge though... And warm meat tends to loosen up, so I would imagine they would stay firmer in a cold environment... Since we suggest keeping them for a while before eating, we are just making the suggestion we feel would lead to the best possible product when folks open them to eat them... But no, you do not need to refrigerate them if that is your wish... For sure...
I think i messed it up by using pickling vinegar.. they are very tart..😂
Can we get a specific list of ingredients. You said you could add garlic, onion powder and such, but didn't mention how much. Thank you
Really it is just to your taste once you have the basics in there... Also depends on what type sausage (and the flavor of it)... I would start with about 1 tsp each of garlic and onion powder... Maybe a dozen or so peppercorns... You can also add sliced onion or sliced jalapenos... Really it is just a base that you can build on to suit you... We like them pretty much like what was in the video...
@@BumbleBeeJunction sounds simple enough, thank you
I cant remove the skin. Im going to try with it, no other choice 😢
:")
Thanks so much for watching !
could you cool the brine first? i know the lids wont seal...hot liquid will cook the fat in the sausage and make it cloudy...im really not caring about appearance tho..i take taste over cloudy friend.
A cool brine might take a little longer to penetrate, but should work fine...
Do they taste like penrose?
Yes... Very similar ! Thanks for asking / watching ! Have a great 4th !
I'm 69 bare with me how can I get this recipe so I can print it.
Couldn't you just put sausage in fridge?
Not sure what you question is getting at... This is not a storage method... Its to make reg smoked sausage into spicy pickled smoked sausage...
Remove skin before cutting into 8 pieces
Yes, either way is fine as long as the skins come off... They become an unchewable mess if you dont get em off there...
@@BumbleBeeJunction was not expecting such a we quick reply. Subscribed and Will go watch several previous vids. Cheers.
Thanks so much for the support !
I totally love your videos about gardening, but I must comment on this.... guys, THIS STUFF WILL KILL YOU! Eat a lot of this crap and you will die early. I used to eat this junk all the time in my 20’s & 30’s. In my late 50’s I had coronary artery disease and suffered 2 heart attacks. Almost bought the farm. I survived... barely. And I absolutely shortened my life. YOU ARE WHAT YOU EAT.
LOL... We never meant to portray it as a healthy option... Not good for the body, I am sure... But excellent for the soul... LOL
Unbelievably annoying music.
Can't change it now... Sorry...
I liked the music! 😀