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Old 08-26-2009, 06:39 PM   #1
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Location: Foat Wuth
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Pickled Sausage

Had this one squirrled away which Joe Ames sent. Looks look he got the recipe over at the gut factory. Neva tried it but it looks real plausible to me. I got a big tub of pickling spice he sent too. All I need is some free sausage to try this out. Don't let the boiling throw you off. Joe was a firm advocate of boiling then smoking or whutever or both. Actually that would be simmering. If the water get past 170 or so it give tough casings..

bigwheel

Joe Ames said this)

This came from the DeWied site..

Patty’s Pickled Pork Sausage with Jalapeno

Sausage
5 lb. Pork butt
2 Tbs Salt
4-5 Seeded and chopped Jalapenos
2 Tbs Dehydrated green bell peppers
2 Tbs Dehydrated parsley flakes
1 Tbs Paprika
1 Minced garlic clove
1 cup Ice water
Pickle
2 gal White vinegar (5%)
3 Tbls Pickling spice (per gallon jar finished product)
2 Sliced jalapenos (per gallon jar finished product)

Grind pork through medium grinder plate. Add sausage ingredients and mix
well. Stuff into Dewied narrow sheep casings (18/20 or 20/22). Twist link to
desired length. Cook in hot water until internal temperature reaches 160 F.
Soak in white vinegar overnight. After soaking, pack in gallon jars with
pickling spice and sliced Jalapenos. Let stand in pickle for 3-5 days before
serving. Adjust seasoning as desired for flavor and hotness.

Compliments of Dr. Joe Cordray, formally of Iowa State University
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