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BHM's Homesteading & Self-Reliance Forum
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Go Back   BHM Forum > Homesteading > Food > Recipes

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  #1  
Old 09-17-2012, 08:06 PM
Ottis Male Ottis is offline
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Join Date: Sep 2012
Location: WVa
Posts: 69
Default Penrose Hot Pickled Sausage

Penrose Hot Sausage Recipe.

This recipe makes a one quart jar of pickled sausage. Scale up or down as desired.

Brine:
*1/2 cup water
*2 cups white vinegar, For milder flavor use Apple Cider Vinegar.
*1 tbsp salt (Pickling or Non iodine if available)

In each 1 qt jar: (Mild) For HOT add 50% more to each jar, for WILD, double.
*1/2 tbsp Ground Cayenne Pepper.
*1/2 tsp coarse ground black pepper.
*1 tbsp red pepper flakes.
*1 tsp minced Garlic, or, 1 or 2 garlic cloves minced with a check faced framing hammer.
*1 tbsp dried minced onion, or a small diced white onion.
*1 tsp Paprika.
*A pinch all spice for mildly hot recipe, or for HOT recipe, add Ghost or your favorite HOT chili/pepper.

Sausage:
*28 oz pkg Hillshire Farms 'lil Smokies, or other precooked link sausage, cut in two. (MUST be precooked!) Kielbasa sliced about 1/2 inch thick works also. Hot dogs just don't work.
Or, use to pickle Boiled Eggs, just add a little sugar to the brine or they're SOUR!!


Directions

1* On medium-high heat, combine the water, salt, and vinegar.
2* Bring the mixture to a boil. Cover and simmer for a minute in a well ventilated area.
3* Place precooked sausage into a 1 qt sterile jar. Fill jar but don't pack tightly.
4* Place spices, onion, garlic etc., on top of the sausage in the jars.
5* Pour the hot vinegar mixture in with the sausage, If there isn't enough, mix a bit more brine. Secure the lid while brine is still HOT!!
6* Let cool, then place in the 'frige. keep Refrigerated after opening.
7* Ready to eat in 5 to 7 days.

When opened for the first time, there will be a layer of fat on top of the sausage and the underside of the lid, remove if you want too.

The last batch I made, I mixed in some sliced banana peppers that I had pickled, I was very pleased with the result! I'm sure jalapeno would work well also.

--------------------------------NOTES--------------------

Penrose Hot Sausage was discontinued by ConAgra foods in 2009 after the factory burned down. So if you're a fan, you're either SOL or you have to make them yourself. Pre ConAgra Foods the sausage was made from Beef and Chicken, once ConAgra bought the company they changed the recipe somewhat and the sausage was made from beef chicken and pork.

Great with crackers, chips, etc., and of course your favorite brewed adult beverage.
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  #2  
Old 09-18-2012, 12:03 AM
krash Female krash is offline
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Thanks for sharing. Want to fix a jar of these for son-in-law as well as me.
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  #3  
Old 09-18-2012, 02:12 AM
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dgr Female dgr is offline
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I've been looking for a recipe like this for months. Thanks!
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Old 09-18-2012, 03:36 AM
Merchant Seaman Male Merchant Seaman is offline
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I already have a batch in the fridge, thanks!
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  #5  
Old 12-10-2012, 01:53 PM
davidsdesire Female davidsdesire is offline
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thank you sooo much. I love pickled sausage but the rest of the family not so much and it's hard to find beef or turkey rather than pork. I am definitely going to cull the lil smokies outta the freezer and pickle them in small jars for ME!
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Old 12-11-2012, 01:37 PM
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opsrto opsrto is offline
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this one is going in the cookbook
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Old 12-11-2012, 01:51 PM
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Wyobuckaroo Male Wyobuckaroo is offline
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KOWABUNGA......

Like said this will be copy, paste into my "cook" folder on the hard drive.

Thanks
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  #8  
Old 05-29-2014, 05:51 PM
kuniholm Male kuniholm is offline
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Posts: 1
Default Sausage type and red color

I remember the sausage being a little harder than the lil smokies, almost like salami. I've tried a couple of types, but still haven't found the right thing. Also, I used pot liquor from beets to add that red color--not quite red enough to be authentic, but likely better for you.
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  #9  
Old 06-01-2014, 01:31 AM
OzarksLady Female OzarksLady is offline
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Google is your friend.

https://www.youtube.com/results?sear...ke+hard+salami
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