Robbys Pickled Bar Sausage Recipes

ROBBY'S PICKLED BAR SAUSAGE

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!

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.

PICKLED 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.

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

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

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.