Copycat Penrose Sausages Recipe
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- เผยแพร่เมื่อ 7 ก.ย. 2024
- Welcome back for a homemade version of one of my favorite treats from childhood.
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Ingredients
Brine
1/2 cup water
2 cup white vinegar
1/2 tbsp powdered red pepper
1 tbsp red pepper flakes
1 tsp garlic, minced
1 tbsp dried onion
1 tsp paprika
1/2 tsp white pepper
1 tbsp sea salt
1 large pinch of allspice
Sausages
28 oz Pkg. of Hillshire Farms lil Smokies
Penrose made the best, hands down. No other company came close.
I agree 100%.
I found a perfect replacement… Long John’s Mexican blend is a exact match!!!
@@GenSneaky81 What??? No way. Nope. Are you serious? See now I gotta go out & find this. Because I've completely stopped eating jarred sausages. That is awesome dude. 🤙
Nope big johns😍
@@i_heart_Ava.. I think I've tried those. They're not bad. I like the big mamas. They're pretty good too. Though they're a little spicy. Fire crackers are good too. But I don't usually see many of them.
I remember buying Penrose Sausage out of a very large jar at an old country store down the road from our house ( Mrs . Margarets ) . That was in the late 60s early 70s when I was in high school. I really miss those days .
Thanks or posting this. Oh I how I remember those sausages in the jar. Haven't seen them for years. Going to give this recipe a try. I love your flamingo towel.
Solid recipe! It was phenomenal! Next time I'm gonna let them age for 3 weeks in temperatures controlled environment and add a dash more vinegar and a couple habanero slices
Thank you. Since I did the video I've made these several more times and thy do improve in flavor the longer you wait to eat them.
So wierd I actually have that korean pepper powder in the pantry. I love the big mama pickled sausage(made by the parent company of penrose) I'm def gonna try these
They did taste very much like the real Penrose Sausages. Well done Chell.
My local Walmart had big jars of Penrose sausages yesterday.
I have tried this recipe several times. They are great. I give them to my kids as Christmas gifts. and keep a jar or two in the frig.
I almost always have a jar on hand we love them.
Penrose was my favorite. We use to have them every Christmas on crackers with cheese and olives. Wished they still made them
you cook the best stuff I'm shocked everytime I almost think I'm watching one of my family members cooking . Looks so good great work
Thank you so much Bo : )
@@vaultgirl145 for sure ty
My mouth just watered watching
Thanks for sharing your recipe! Tried it and that is about as good as it gets to the jarred Penrose. 👍Add some red food coloring and it truly looks official.
I'm glad you enjoyed it.
Just found your channel. I used to love the Penrose sausages. I'm also a big Fallout fan. Thank you for the recipes!
Thank you for watching.
Can't wait to try this. I buy Penrose sausages every time I go into gas stations. Thanks for sharing.
How're you buying Penrose sausages when they're out of production and have been for YEARS???
Signed, 'Curious in Washington'
@@jonathanrayne go to any Kwik star or dollar general. There everywhere. My favorite is Tijuana Mama by penrose but Big mama and fire crackers are good also.
@@jonathanrayne They never went out of business. They just stopped selling their products in jars.
Big Mama & Tijuana Mama sausages are made by ConAgra Foods. That’s the same company that made Penrose, but they’re not the same exact product. Look at the single serving package next time. It’ll say by the “makers of Penrose”.
I totally MISS those penrose sausages. Cant wai to try this
The best way would be to grind them up, then add the ingredients into the meat, then put it back into the tubes/casings. This is the quick and easy method, but it still kinda works. Just don't expect them to be like the Hot Penrose version nor like the current firecracker ones at the gas station. One way to make them a little more hot is 1.) Cook them in the oven first to get some of the the original water out of them. 2.) cut them all in half so the brine can soak into the middle.
I like the idea of cutting them in half, thank you.
Easier method to get them hotter is to add 1/8 tsp reaper pepper powder.
It’ll melt you face off
Absolute love these!! I will try this today love love love love it!!!
Thank you Coffee I hope you enjoy them.
This looks absolutely delicious
I’m picky about my pickled sausages, and I do miss the little Penrose ones. I’m going to try your recipe! Thanks for sharing.
Do tell if it's spot on or at least close.
Works best if you cut both ends off of the smokies!
Thank you for the tip I will try that the next time I make them.
yaw making sausage kimchi? looks good as heck though, damn
I'm confused. Little Smokies are NOT pre-cooked and require cooking before eating. According to these directions, she's not cooking the sausages?
Little smokes are pre-cooked and safe to eat right out of the package.
I watched several videos and like this one the best I'll be trying it.
VG, they look good! I so love the owl towel!!! Want! You always do awesome cooking videos!!
Thank you! 🤗
I can almost taste them through the monitor
Make that recipe but use eggs instead of sausage and you’ll love it!
I have and they are amazing. One of my favorite brines to use for pickled eggs.
I remember Penrose when i was a child, what happened to them any way. I loved both eggs and sausages. The eggs always makes me clear the church house tho 😂 I greatly appreciate this recipe. Ive been missing them for years. Time to start the gas attack again 😢😂😢😂😢
I believe the factory that made them burnt down and the company that bought them decided it was to expensive to purchase the equipment needed to continue production. A shame really they were so good.
@@vaultgirl145 we should make our own recipe and make em for the world again.. Hint hint, there's several ways to start a food manufacturing factory. One is just throw money at it.
They've been a part of conagra foods for a very long time... Marketed as "big mama" or "Tijuana mama" sausages.. they're sold pretty much everywhere.
Another tasty recipe vg, I'll definitely be trying this 😀
Thank you Lady Judged.
Gotta love vaulty
So beautiful response to the tasty club
Just drain the liquid and dump the sausages in instead of digging them out one by one with a knife if you don't want to touch them. Rinsing your jars with a strong bleach solution is another effective way to sterilize your jars. That's the method i use to sterilize my bottles when making home brews.
I follow the National guide for home canning and preserving why I boil the jars. I know the solution your talking about we use it for our home fermented meads.
@@vaultgirl145 I hear ya. But you're not canning and with all the vinegar NOTHING is going to live in there or colonize it. These are going directly into your refrigerator. I make pickled sausages and eggs all the time and never sterilized my jars except to sanitize them with a bleach solution. And in 40+ years I've never had a problem. And it wasn't until about 10 years ago that I started doing that. Until then I always just washed them well right before starting a batch.
@@rubbnsmoke That is very true, it's more a habit I follow since I do my own home canning.
Thank you! Amazing content which is going to be very helpful for me! Thank you
I'm glad you found it helpful.
@@vaultgirl145 I just started my first batch today with your recipe! I’m honestly really excited! Thank you!
Well done VG keep up the good work
Nice video. Im only getting notifications after the video is done including LIVE streams. I prefer Chorizo over sausage but thats just me, they have less fat. Smashed a LIKE VG 👍😁
Thank you DetFlex : )
I just made these last week and they are good. I'm wondering though if you don't cut the vinegar with the water if you'll have a stronger vinegar taste. I would think you would but wondering if anybody tried this?
Yes, you would get a stronger vinegar taste but I'm not sure what it would do to the texture of the meat. You might try adjusting the ratio of the vinegar/water levels by adding less water and more vinegar.
Yes that's what i was thinking. I used beef smokies in a batch and right now eating a chicken pork smokie batch. I normally just eat beef and not the chicken franks but wanted to see if the chicken would absorb more of the brine. I don't think it did but there still tasty!!
U gotta try to make corn dog with the Penrose .but fried it like you would do it like you do fried pickle because cornmeal wouldn't go well with the vienger
That sound good. I'll have to try them that way. I know the other type of pickled hot dogs I always have in the fridge are extremally good grilled. Thank you for the suggestion.
wow this look good. big like for you.
I ate Penrose sausages when I was a kid, that's why I still burn today...I'm 66 ...Would still love to find them.
Sadly they quite making them.
Liked and shared as alwayz ❤️❤️
Thank you Alwayz : )
I love this video I like to can some of those up too I've been watching a lot of canned videos on how to can I know that you do a lot of it I'm really going to get into it.
I love canning it's so much better than the processed stuff they sell in stores.
even in the middle of all this stuff im still stopping traffic to watch. looks good as allways vg
Thank you Hawke : )
slather slather lol nice one
Big like from Old Nerd 👍
Little “Snokies”, eh. Heh heh heh . . .
Thanks for the video, something I will consider trying. I am looking to can these so I can store in the cellar. I'm thinking 10 minutes at 10 psi in a pressure canner?
The recommended canning time for meat in a quart jar is 90 min and 75 min for pints. This is a bit of a difficult one since technically it's in a brine and can normally be water bath canned from 10 to 20 min, but because of the meat it requires pressure canning. The good part about the longer canning time is the brine will really get absorbed into the meat and make these taste incredible the downside is it will change the texture of the sausages slightly. Not in a bad way they will just develop a more intense flavor with a slightly softer texture.
@@vaultgirl145 Thanks for the reply, I'm thinking there are a few more variables to consider, first off the wieners are fully cooked, second they are in a vinegar brine, which would increase the acidity. I've seen similar recipes that call for 10 psi for 10 minutes, but who knows? Perhaps give some to somebody you really don't care that much for and see if they get sick? Thanks again for the reply.
@@Moonshinedave1 your very welcome.
Thanks for the info I do fo also.
Would it help to rinse the smokies before brining them ?
As long as you rinse them in cold water it should be fine.
Nice video keep up the good work
the sausages look awesome but im super perplexed by you not restraining your long hair it only takes a second to take care of that no one wants a sausage filled with stray hair as a food service professional i highly reccomend this
If I was cooking in a professional kitchen I would agree with you and wear my hair up.
Those look good. I use Carolina Pride Red Hots. They turn out and tastes exactly like Penrose. Just cut them in half. great video I will try some with little smokies thanks for the recipe
I will try and see if I can get ahold of some and try them with this recipe. Thanks for the tip.
@@vaultgirl145 I just thought I'd let you know. Use your same recipe because it's great just do not add water because the Skins are very thick. Poke holes in them or they will not pickle. Even if you cut them in half put holes in them. Let me know how you like them. Have a happy Sunday. Thanks for the great recipes
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 don’t cut it for me. Any help would be greatly appreciated. Thanks in advance.
I just double checked and they still sell the Johnsonville beef hot link sausages have you considered trying to order them if they aren't available in your area?
vaultgirl145 Yeah, I know it says you can order them ,but no one actually has them when go to try to order them. Some delivery service called Mercato says that you can order them ,but they make you put your zip code in and then it just says not available in your area. :( I’ve looked everywhere online. I saw one place that had them for literally like $100 ,but no way I’m paying that.
I love River Road red hots. They are produced by Bryant's Meats in Taylorsville MS. I pickle these babies..a gallon jar will be gone in 2 days at work!!
John Wade Yeah, I’ll try those. I just made some using Johnsonville New Orleans Andouille sausages and they’re good ,but I prefer the all beef hot links.
That taekyung red pepper powder, what level of heat is it? They sell different levels of heat.
I believe the one I pick up is a medium hot it's the one I keep on hand for making kimchi.
@@vaultgirl145 Thank you so much!
How do I get more flavor into sausages that I have already brined? Can I take them out of the brine they are already in the jar in, in my fridge, and put them in the new stringer brine.
If you put the sausages in a brine you had already used I find they never quite taste as good as the first batch so adding them into a new batch of brine should help perk up the flavor for you.
vaultgirl145 Thanks! Sausages here I come!!
Long John’s Mexican blend is a perfect match to Penrose original recipe
Great recipe for pickled eggs as well!
Do you strain the spices out to where it's just the juice in the jar?
No I don't, you want the spice to stay there to help flavor the links as they brine in the liquid.
Okay so I tried this recipe. And today I sample one of the sausages. OMG it was pretty darn near close to the Real McCoy, as much as I remember. Keep in mind that the store bought sausages had a lot of preservatives which effects the taste. So these home made ones are more healthier for you. One thing I did differently to the recipe was adding about a teaspoon of garlic to the bottom of the jar before adding the sausages.
The garlic sounds like a great addition. I think I will try that myself as I need to make another jar of them soon.
I must ask are you from Balt. Md.
No I'm not. From WV actually.
As am I but you speak with a Balt. Accent trying your recipe today as with you loved Penrose hot sausage my mom used to send them to me when I was in the Marine Corps
Do you remember jars of pickled lambs tongues? I think they were Penrose also..
Thank you. It really did one of the best veggie soups I've ever made.
That was Roger's pickled lamb tongues
Why not put the smokies in the hot brine? Then they would last until you are ready to eat them.
The hot brine would make them release a lot of fat which while it's not going to hurt the recipe it does make it look unappealing.
@@vaultgirl145 There was always a fat floater in the Penrose jars.
Hey Cool Video and Cool Food
Where is the recipe
The video is the recipe but if you looking for the ingredient list it's in the description box.
What happened to the original penrose sausage
The plant that produced Penrose sausages burned down in 2012 and the company decided that due to the low demand for them the cost to buy the equipment wasn't worth the price.
vaultgirl145 That’s is a shame I’ve tried a few recipes close but no cigar I’ll give yours a shot they’ve all been good but not the same
like
Je suis français et je te suis sur youtube
Might have a few to many in your jar'