How to Make Pickled Sausage

If you live in the South, then you may be familiar with pickling food. Although pickling and canning foods once was a long day's process in the hot country sun, today it can be an easy kitchen endeavor no matter where you may live. Making pickled sausage is an easy kitchen task that requires only a few ingredients and a little prep work. You will have to wait a little while for the meat to pickle, but if you like pickled meats, then it will be worth the wait. You can eat pickled sausages alone, much like a whole dill pickle, but you can also eat them with other pickled foods such as pickled boiled eggs.

Things You'll Need

• 1 large pot
• 4 cups water
• 2 tbsp. salt
• 4 cups distilled white vinegar
• 10 links smoked beef sausage
• 1 large sterile canning jar
• 1 funnel
• 1 set of oven mitts

Instructions

1. Pull out one large soup pot from your pot collection. The pot needs to be deep enough to hold the ingredients, including all those sausage links.

2. Pour the water and vinegar, along with the dashes of salt, into the large pot, and place on a burner with medium heat, according to CD Kitchen. Allow the mixture to come to a boil, and then turn off the heat. Place the cover on the pot to keep in the heat.

3. Cut the sausage links from their connected chain, and place them in the sterile jar. You may need to "cut the sausage links into halves or thirds, depending on size," according to CD Kitchen.

4. Place a funnel securely into the sausage jar, and then pour the hot liquid mixture into the funnel from the soup pot. Use oven mitts, and pour slowly to avoid burning yourself. Replace the lid, and tighten it. CD Kitchen recommends letting the sausages stand in the liquid for at least two days before serving.

References

• CD Kitchen: Pickled Sausage