Best 2 Pickled Sausage Bar Recipes

Pickled sausage bars are a unique and flavorful cured meat made from pork or beef. They are a popular deli meat and can also be used as an ingredient in a variety of dishes. If you are looking for a great way to enjoy this delicious meat, there are many recipes available to help you create the perfect pickled sausage bar. This article will provide you with some of the best recipes for pickled sausage bars, so that you can find the one that best suits your taste. We will explore different variations of the classic pickled sausage bar, using various spices, herbs, and ingredients. We will also provide tips and tricks for making the perfect pickled sausage bar, so that you can enjoy this savory treat to the fullest.

Here are our top 2 tried and tested recipes!

ROBBY'S PICKLED BAR SAUSAGE

Robby's Pickled Bar Sausage image

Make and share this Robby's Pickled Bar Sausage recipe from Food.com.

Provided by Chef Robby

Categories Lunch/Snacks

Time 20m

Yield 1 Gallon

Number Of Ingredients 6

Ingredients

4 1/2 cups white vinegar
3 1/2 cups water
2 1/2 tablespoons dry crushed red pepper
1 1/2 tablespoons minced garlic
3 lbs kielbasa or 3 lbs smoked sausage
6 bay leaves

Steps:

Make brine by combining first four ingredients and bringing to a boil in a saucepan.
Cut sausage into equal sized links, approximately 3" each.
Place sausage and bay leaves into a sterilized gallon size glass jar.
Pour brine over sausage and seal jug.
Store in refrigerator for 2-3 days. The longer it sits, the better it gets.
Note: Your ability to fit all of the sausage into the jar will depend on what brand you buy.

PICKLED SAUSAGE (BAR)

Pickled Sausage (Bar) image

I found a recipe on line and made it my own.

Provided by Nancy Harris

Categories Other Appetizers

Time 15m

Number Of Ingredients 7

Ingredients

2 pkg 12 oz smoked beef sausage, keilbasa, good hot dogs
1 qt jar
1 1/4 Tbsp cracked red pepper flakes
1/2 tsp cayenne pepper
3/4 tsp garlic powder
3 bay leaves, dried
white vinegar

Steps:

1. Cut sausage into 1 to 2 inch pieces and put into quart jar. This should fill the jar just about to the neck.
2. Put spices in and fill the jar 3/4 full with white vinegar. Fill rest with water. Put lid on and shake.
3. Put in refrigerator for at least 3 days. I also use this recipe to pickle pork for Red Beans and Rice.

Tips:

Use a high-quality sausage: The quality of the sausage you use will directly impact the flavor of your pickled sausage. Look for a sausage that is made with fresh, high-quality meat and spices.
Slice the sausage thinly: Thinly sliced sausage will absorb the pickle brine more evenly and will cook more quickly.
Use a variety of spices: In addition to the basic pickling spices, such as mustard seeds, coriander, and bay leaves, you can also add other spices to your brine, such as garlic, peppercorns, or chili flakes.
Let the sausage pickle for at least 24 hours: The longer the sausage pickles, the more flavorful it will be. However, you can pickle the sausage for up to 2 weeks.
Serve the sausage chilled: Pickled sausage is best served chilled. You can serve it as an appetizer, on a sandwich, or in a salad.

Conclusion:

Pickled sausage is a delicious and easy-to-make snack or appetizer. It is a great way to use up leftover sausage, and it can be made with a variety of different spices to suit your taste. Pickled sausage is also a great gift idea, and it can be enjoyed by people of all ages. So next time you are looking for a fun and easy recipe, give pickled sausage a try!