Pickled Polish Sausage - BBQ Central

Go Back   BBQ Central > Recipes > Looking for a recipe?
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-26-2009, 07:17 AM   #1
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Pickled Polish Sausage

Any one have a recipe for pickled polish sausage? Since I'm on a canning bender and have a lot of quart jars, plus many links of sausage in the deep freezer, I thought I'd give it a shot. I do have a pressure canner so that's not a problem.
Thanks,

Pigs
__________________

__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 08-26-2009, 08:58 AM   #2
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
I've made several batches of the stuff. Best ones were a combo of white and Braggs Raw Unflitered Apple Cider Vinegar. Little salt little sugar. Put half a can of beet juice in there along with a little hot sauce to make em red...few dried onyawns and some granulated garlic couple of dried red peppas...handful of black peppercorns and whutever else strikes your fantasy. I always just get the vinegar mixture boiling and fill up the clean jars along with the sausage and give it a 10 min water bath. Dont much think the pressure canner would be necessary providing the sausage is cooked going in there aint you dont use any raw veggies dont think no bug in his right mind could live in the stuff. Puff supposedly got a good recipe. I may have the eggxact latest recipe I used at home. I will look later in the day. I used both Hotlinks and Ring Baloney with both working well.

bigwheel
__________________

bigwheel is offline   Reply With Quote
Old 08-26-2009, 09:39 AM   #3
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Thanks BW. The sausage is raw, fresh that is. Wonder if I cooked it in the brine and then canned it up may (or) may not be a good idea. I looked on Google but didn't find anything that tripped my trigger.

Pigs
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 08-26-2009, 11:14 AM   #4
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by Pigs On The Wing BBQ
Thanks BW. The sausage is raw, fresh that is. Wonder if I cooked it in the brine and then canned it up may (or) may not be a good idea. I looked on Google but didn't find anything that tripped my trigger.

Pigs
Do it with smoked sausage.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 08-26-2009, 12:55 PM   #5
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Yeppers thats how I always done it. It was fully cooked and smoked before I started. One step I wanted to mention is this. If you will cover the sausage links or slices chunks etc. with the cheapest white vinegar you can find and let it sit overnight in the ice box then drain and rinse well...what will happen is most of the gunky junk will come out of the sausage and can then be drained off and the final brine put on it. If you skip the initial vinegar soak some of the acidic sensitive fats and such thangs will leach out into the juice in the cans and it will look real unappetizing. Wont hurt ya to eat it just dont look real purty to have that stuff floating around in the jar.

bigwheel
bigwheel is offline   Reply With Quote
Old 08-27-2009, 08:21 AM   #6
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Thanks. Guess it's time to fire up the smoker.
No higher temp than 140.Then a ice water bath Right?

Pigs
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 08-27-2009, 08:44 AM   #7
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well I always shoot to keep the pit temp at 180 or so till the sausage gets to 153-155..but somebody got to naggin a while back saying the health goons claim it needs to get to 160. Which makes to sense to me. Not sure eggxactly whut dies at 160 that dont die at 153 which is supposedly 13 degrees higher than it takes to kill trichina worms. Dont hurt botulism spores till a person breaks out the pressure canner I dont think.

bigwheel
__________________

bigwheel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.