Bar Pickled Polish Sausage Recipes

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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

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



Pickled Sausage image

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

4 cups water
2 tablespoons salt
4 cups distilled white vinegar
10 drops red food coloring
10 links smoked beef sausage

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

PICKLED POLISH SAUSAGE



Pickled Polish Sausage image

Pickled Polish sausage is a delicious and easy to make treat. Simply mix your favorite sausage with some veggies, vinegar, and spices, then let it sit in the refrigerator for a few days.

Provided by a1hotfood

Time 5h

Yield 2 lbs

Number Of Ingredients 7

2 pounds Polish sausage (Kielbasa)
3 medium onions
5 carrots, scraped and sliced
1 cup water
2/3 cup brown sugar
3 cups white vinegar
2 teaspoons crushed red pepper

Steps:

  • Put sausage in a jar with sliced onions. Use cooked sausage and don't re-cook. Boil rest of ingredients and simmer 5 minutes. Pour over sausage and let set in refrigerator 2 days before serving.

Nutrition Facts :

BAR ROOM PICKLED EGGS AND SAUSAGE RECIPE - (3.6/5)



Bar Room Pickled Eggs and Sausage Recipe - (3.6/5) image

Provided by tschnet1

Number Of Ingredients 8

2 cups white vinegar
1 cup water
3 tablespoons picklng spice
1 teaspoon salt
1 tablespoon crushed red pepper
6-7 squirts Frank's Red Hot Sauce
1 tablespoon crushed garlic or powder
1 tablespoon dried onion

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!

POLISH LINK SAUSAGE AND CABBAGE



Polish Link Sausage and Cabbage image

This is a family recipe that is easy to make and tastes great.

Provided by turtlemin

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 35m

Yield 4

Number Of Ingredients 5

3 tablespoons butter
½ medium head cabbage, cut into chunks
1 (16 ounce) package kielbasa sausage, sliced into rounds
1 (12 fluid ounce) can beer
ground black pepper to taste

Steps:

  • Melt butter in a pot over medium heat. Cook and stir cabbage in the butter until tender, about 5 minutes. Add sausage and beer to the cabbage; stir. Season cabbage mixture with pepper. Simmer mixture until the sausage casings begin to shrink, about 20 minutes. Drain liquid from mixture before serving.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 11.9 g, Cholesterol 104 mg, Fat 43.2 g, Fiber 2.9 g, Protein 16.2 g, SaturatedFat 21.7 g, Sodium 1017.8 mg, Sugar 5.7 g

PICKLED KIEBASA



Pickled Kiebasa image

This recipe came to me from my mom in law. It is very easy and adaptable. It is so much cheaper then buying those pickled sausages in the store. I keep a jar of these in the refrigarator all the time.

Provided by Chef Stiles

Categories     Very Low Carbs

Time 15m

Yield 6 serving(s)

Number Of Ingredients 3

1 lb Polish sausage, with casing in half ring
1 1/2 pints vinegar
1 -2 tablespoon crushed red pepper flakes

Steps:

  • Take your sausage and cut into about 2 to 3 inch pieces.
  • Put 1 tablespoon of crushed red peppers and put into a clean quart jar.
  • Add your sausages.
  • Add vinegar.
  • Put a lid on and shake very well.
  • Put in refrigerator.
  • Shake every day for 7 days.
  • You may use hot smoked polish sausage or kielbasa. Adjust hot peppers to your taste.

Nutrition Facts : Calories 269.1, Fat 21.7, SaturatedFat 7.8, Cholesterol 52.9, Sodium 665, Carbohydrate 1.6, Fiber 0.1, Sugar 0.2, Protein 10.7

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