Best 5 Robbys Pickled Bar Sausage Recipes
Pickled bar sausage, also known as pickled bar luncheon meat, is a unique and flavorful food product that can be enjoyed in various ways. Made from a pork-based mixture that is seasoned, cured, and pickled, this delicacy offers a savory and tangy taste with a distinct texture. Whether you're trying it for the first time or looking for ways to elevate its flavor further, this article will provide you with all the information you need to make the perfect pickled bar sausage dish. From selecting the right sausage to exploring mouthwatering recipes and serving ideas, you'll find everything you need to create a truly unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
ROBBY'S PICKLED BAR SAUSAGE
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
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.
DUGAN! GET YOUR GRIMY HANDS OFF THOSE PICKLED SAUSAGES!
I have to hide these sausages behind something healthy in the refrigerator or my boyfriend Dugan eats them before they are ready. He is such a beast. Warning: Do not store within a monkey wrench throw of car mechanics and all men who drink beer.
Provided by Pot Scrubber
Categories Meat
Time P1DT15m
Yield 4 jars approximately, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut up precooked sausage (do not reheat them)into 3 inch links and put into jars with a few slices of onion.
- Bring to a boil the rest of the ingredients and simmer five minutes.
- Pour hot mixture into jars (prefer mason or canning jars other types may explode)over onions and sausages.
- Put lid on jars and carefully hide in the refrigerator at least a day- two days is better- or until they are discovered by a man.
- NOTE: These are a wonderful bribe to get Dugan to do something unpleasant around the house or to make up with him when I have been terribly naughty.
Nutrition Facts : Calories 901.9, Fat 61.8, SaturatedFat 20.9, Cholesterol 149.5, Sodium 2070.7, Carbohydrate 50.3, Fiber 0.3, Sugar 45.2, Protein 28
PICKLED SAUSAGE
A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence.
Provided by Mike
Categories Appetizers and Snacks Meat and Poultry Beef
Time P2DT10m
Yield 10
Number Of Ingredients 5
Steps:
- In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 1 g, Cholesterol 28.8 mg, Fat 11.6 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 1881.6 mg
BAR ROOM PICKLED EGGS AND SAUSAGE RECIPE - (3.6/5)
Provided by tschnet1
Number Of Ingredients 8
Steps:
- Hard boil 18 eggs and boil 3 packages Polish sausage until they float. Arrange eggs and sausage in layers, pack to top. Take care not to split eggs. Combine all other ingedients in a medium sauce pan and simmer for 5 minutes. While still hot, carefully pour brine until full. Put lid on tight sake to mix for 3 days and enjoy!
PICKLED SAUSAGE
A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence.
Provided by Allrecipes Member
Categories Beef Appetizers
Time P2DT10m
Yield 10
Number Of Ingredients 5
Steps:
- In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 1 g, Cholesterol 28.8 mg, Fat 11.6 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 1881.6 mg
Tips:
- Choose the freshest sausage possible. This will ensure that your pickled sausage has the best flavor and texture.
- Use a variety of spices and seasonings to flavor your pickle brine. This will create a more complex and interesting flavor.
- Let the sausage pickle for at least 2 weeks before eating. This will allow the flavors to fully develop.
- Store the pickled sausage in a cool, dark place. This will help to preserve its flavor and quality.
- Serve the pickled sausage as an appetizer or snack. It can also be used in sandwiches, salads, and other dishes.
Conclusion:
Pickled bar sausage is a delicious and easy-to-make appetizer or snack. It is a great way to use up leftover sausage and it is also a perfect addition to any party or gathering. With a little planning and preparation, you can enjoy this tasty treat in no time. So, next time you are looking for a new and exciting way to enjoy sausage, give pickled bar sausage a try!
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