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Old 06-28-2014, 01:02 PM   #1
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Pickled Sausage

Some of the quaffing crew are waxing nostalgic over the old time hot pickled sausage which came in gallon glass jugs..were red in color and adorned the bar at nearly all the beer joints/pool halls back in the good old days. Done checked Restaurant Depot and they dont seem to have sfuff like that. A fellow who lives across the street works for one of the big wholesale grocery distributors and claims he can get anything a person might need from there. Anybody know of any particular brands or styles which are better than others? Thanks.
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Old 06-29-2014, 01:10 PM   #2
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Order Pallet Loads...
Red Smith Foods, Inc.

Interview with the Sausage Pickler: John Foster of Red Smith Foods | New Times Broward-Palm Beach

Order One Gallon Here...
Pickled Hot Sausage, Pickled Sausage | www.pickledstore.com
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Old 06-29-2014, 01:42 PM   #3
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I have pretty much a cast iron stomach, but somethin tells me that would come out quicker then it went in......knowhatimsayin........
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Old 06-29-2014, 02:22 PM   #4
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One of my favorite local dives has a jar of those on the bar, and a jar of pickled eggs as well. I think it's the same ones have been sitting there for the last 15 years.
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Old 06-29-2014, 02:59 PM   #5
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Thanks for the link. Looks like the shipping is a bit strenuous. Think I will move back to plan B and make my own.
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Old 06-29-2014, 09:45 PM   #6
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Some really good stuff, well it tastes great but its not great for you. Will have to order it and it does come from Yankee land.

Pickled red hots
Koegel Meats, Inc. Koegel's

Pickled bologna
Koegel Meats, Inc. Koegel's
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Old 06-29-2014, 09:54 PM   #7
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Old 06-30-2014, 09:22 AM   #8
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Thanks for the link on that.
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Old 08-15-2014, 02:17 PM   #9
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Here ya go Jeff. Just sub. sausage for the eggs. Good stuff indeed!


5-Star Pickled Eggs with Jalapenos, Habaneros and Tabasco
3 dozen hard-boiled eggs (peeled)
1 quart Heinz Distilled White Vinegar
1 onion (sliced)
1 tablespoon mustard seed
1 tablespoon dill seed
1 tablespoon red pepper seed
1 tablespoon black pepper or peppercorns
6 cloves of fresh garlic
1 jar (16 oz.) jalepeno peppers with juice
1 jar (16 oz.) habanero peppers with juice
10 dashes Tabasco sauce
1.Place all the ingredients except the hard-boiled eggs in a covered pot
and boil for 15 minutes.
2.Place the hard-boiled eggs in a glass jar and cover them with hot
pickling mixture until the eggs are completely covered. If there is not
enough vinegar, you may add some hot water to the vinegar solution.
3.Marinate the eggs in this solution, in the refrigerator, for 7
daysbefore serving. The longer they marinate, the more robust the
flavor!
Ultra-Violet's Pickled Egg Cookbook by Violet S. Clayton, Carl T.
Shepherd
x=x=x=x=x=x=x=x=x=x=xx=x=
Aunt Belle's Sweet and Spicy Pickled Eggs with Beets
From: Ultra-Violet's Pickled Egg
Cookbook
by Violet S. Clayton, Carl T.
Shepherd
(Rexdale Publishing; December 2000; ISBN:
0967566746; Spiral-bound)
Cookbook Heaven @ Kitchenlink.com
2 dozen hard-boiled eggs (peeled)
1/4 cup Heinz Apple Cider Vinegar
2 (1 lb) cans whole or sliced beets
1/4 cup brown sugar
1/2 cup water
6 cinnamon sticks
24 whole cloves
1.Place the eggs and beets in a glass jar.
2.Combine all the other ingredients in a covered
saucepan and bring to
a boil. Reduce heat and simmer 2 to 3 minutes.
Pour hot pickling
mixture over the eggs and beets.
3.Seal and marinate in the refrigerator for one
week before serving.
x=x=x=x=x=x=x=x=x=x=x=x
Sweet Ginger Eggs From: Ultra-Violet's Pickled Egg Cookbook
by Violet S. Clayton, Carl T.
Shepherd
(Rexdale Publishing; December 2000; ISBN:
0967566746; Spiral-bound)
Cookbook Heaven @ Kitchenlink.com
2 dozen hard-boiled eggs (peeled)
1 quart Heinz Distilled White Vinegar
1/2 cup granulated sugar
2 tablespoons ground ginger
2 tablespoons pickling spices
20 whole black peppercorns
3 small onions, sliced into rings
6 cloves of garlic
1 teaspoon dillweed
1.Arrange the eggs, dillweed and onion rings
attractively in a glass jar.
2.Combine all other ingredients in a covered
saucepan and bring to a
boil. Reduce the heat and simmer for an
additional five minutes.
3.Pour the hot pickling solution over the eggs,
dillweed and onion rings.
Make sure they are completely covered with the
solution. If additional
solution is needed, add a mixture of 50/50
vinegar/water.
4.Place in the refrigerator for one week before
serving.
x=x=x=x=x=x=x=x=x
Betsy.at.TKL (09:48:26 AM) :
From: Emily Epstein
Date: Fri, 22 Apr 1994
Here are a couple of recipes I adapted from an Ortho book.
I've made them
on a couple of occasions, and they went over very well. Since
they're
canned, I'd say they'd keep for a good long time, unopened,
and with all
that vinegar, several weeks in the fridge. I made them about a
week before
serving, and I don't think I'd want them any newer than that.
Enjoy!
Emily Epstein
GARLIC PICKLED EGGS
(adapted from _All_About_Pickling_. San Francisco: Ortho,
1975. p.75)
24 eggs, hard boiled and peeled
1 T. dried tarragon (or 4 sprigs fresh)
24 cloves garlic, slivered
1.5 quarts cider vinegar
1 t. mustard seed
2 bay leaves
1 t. cardamon seed
2 t black peppercorns
2 t. salt
Pack the eggs in jars and divide tarragon and garlic evenly
among them.
Combine remaining ingredients in a pot and bring to a boil.
Simmer gently 15 min.
Strain hot vinegar over the eggs. Seal and process 10 min.
Makes 24 eggs (ca. 3 qts.)
This recipe uses 3 times as much garlic as the original called
for, but I've used more. It's hard to overdo the garlic in this one.
It also works well with
quail eggs, if you can stand peeling all those little things. The
eggs end up a soft beige on the outside, white and yellow
inside.
*************************************************
SPICED PICKLED EGGS
(Adapted from _All_About_Pickling_. San Francisco: Ortho,
1975. p.75)
12 hard boiled eggs, peeled
3 c. white vinegar
1 T. minced ginger root
1 T. minced horseradish root
1 t. whole cloves
1 t. white peppercorns
1 t. salt
sliced radishes
Pack eggs and radishes in wide-mouthed sterilized jars.
Combine other ingredients, bring to a boil and simmer 10 min.
Pour boiling liquid over the
eggs, filling jar completely. Seal at once. Process 10 minutes.
Makes 12 eggs (ca. 1 1/2 qts.)
The radishes give the eggs a nice rosy exterior. They bleach
out completely, and taste quite nice once they're pickled.
Beets would give a stronger
color, but I haven't tried using them, and I'm not sure what
they'd do to the flavor.
x=x=x=x=x=x=x=x=x
Kitchenlink.com Chat Room Recipe Swap
From: Debb,NS
PICKLED EGGS
8 eggs, boiled hard
1 1/2 cups vinegar
1 cup sugar
2 tsp salt
dash pepper
MIX all ingredients together in a large glass jar.
Shake well, let settle for a few min.
Add the peeled eggs that have been rinsed with water and
wiped with paper towel to dispose of any egg shell.
Put eggs in bottle.
Refrigerate and wait patiently for 1 week to 10 days before
serving.
x==========xxxxxxxxxxx============xxxxx
Try these. They're easy. He loves them and I even like them.
The recipe is from Philippe's in Los Angeles.
6 hard cooked eggs
3/4 Cup beet juice
1/2 C. dry red wine
3/4 C. vinegar
1 bay leaf
1/4 tsp. allspice
dash pepper
1 clove garlic, crushed
Combine and heat all ingredients except eggs.
Heal but do not boil. Pour hot liquid over eggs
Cool, then refrigerate.
xxxxxxxxxxxxxxx
2:10 AM 3/3/98
rfr
There's really not much you can do to pickled eggs outside of the
standard recipe Mike. Here's two for you, one is the standard and
the other warms them up a wee bit.

MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Pickled Eggs
Categories: Cheese/eggs, Side dish, Dish, Appetizers, Pickles
Yield: 12 servings
12 Eggs
1 tb Salt
2 c White vinegar
1 c Cold water
1 tb Mixed whole spices (in bag)
Put eggs and salt in cold water and bring to the boil. Shut off heat;
let stand for five minutes. Drain. Place eggs in cold water and
peel, (keep the water running while peeling the eggs). Let eggs stand
until cold. Mix together the remaining ingredients. Let boil and
then cool. Make sure eggs and vinegar are cold before putting in
jars.
Leave 24 hours before eating pickled eggs.
MMMMM

Pickled Eggs for a Fishing Trip
1 (6-8 oz) jar jalapeno peppers
1 (6-8 oz)jar hot banana peppers
1 cup white distilled vinegar
12 hard boiled eggs
1 clove garlic
1 medium bay leaf
1 teaspoon mixed pickling spices
4 cup water
Combine ingredients, cover and refrigerate 3-4 days.
xxxxxxxxxxxxxxxxx
2:10 AM 3/3/98
rfr
There's really not much you can do to pickled eggs outside of the
standard recipe Mike. Here's two for you, one is the standard and
the other warms them up a wee bit.

MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Pickled Eggs
Categories: Cheese/eggs, Side dish, Dish, Appetizers, Pickles
Yield: 12 servings
12 Eggs
1 tb Salt
2 c White vinegar
1 c Cold water
1 tb Mixed whole spices (in bag)
Put eggs and salt in cold water and bring to the boil. Shut off heat;
let stand for five minutes. Drain. Place eggs in cold water and
peel, (keep the water running while peeling the eggs). Let eggs stand
until cold. Mix together the remaining ingredients. Let boil and
then cool. Make sure eggs and vinegar are cold before putting in
jars.
Leave 24 hours before eating pickled eggs.
MMMMM

Pickled Eggs for a Fishing Trip
1 (6-8 oz) jar jalapeno peppers
1 (6-8 oz)jar hot banana peppers
1 cup white distilled vinegar
12 hard boiled eggs
1 clove garlic
1 medium bay leaf
1 teaspoon mixed pickling spices
4 cup water
Combine ingredients, cover and refrigerate 3-4 days.
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Old 08-15-2014, 03:18 PM   #10
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Wow thanks. That sounds yummy. Hope somebody will move this to the recipe section so we can find it for when we get ready to rumble next time. I got about 8 qts put up. Down to one jug now. I think the last time I tried some it gave me a queasy tummy. Sure the ones mentioned wont do that.
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