GoodSoldierSvejk wrote:
> I was watching a program on The Food Network the other night about a
> sausage festival held in Missouri. In the end, one of the winners was
> a pickled sausage recipe. Now, I haven't seen these in years and was
> wondering if there exists a recipe for such. Food Network's website
> doesn't have such a recipe. Also, would anyone have any tips for
> preparing the pickled sausage? For instance, does the sausage need to
> be cooked before pickling? Thanks for any and all help you can
> provide.
>
> ---bohus


Usually the sausage pickled is chunks of ring bologna. Bologna is a cooked
and ready-to-eat sausage before you ever pickle it.

Best regards,
Bob

GoodSoldierSvejk wrote:
> On Wed, 24 Mar 2004 20:27:55 -0600, zxcvbob >
> wrote:
>
>
>>GoodSoldierSvejk wrote:
>>
>>>I was watching a program on The Food Network the other night about a
>>>sausage festival held in Missouri. In the end, one of the winners was
>>>a pickled sausage recipe. Now, I haven't seen these in years and was
>>>wondering if there exists a recipe for such. Food Network's website
>>>doesn't have such a recipe. Also, would anyone have any tips for
>>>preparing the pickled sausage? For instance, does the sausage need to
>>>be cooked before pickling? Thanks for any and all help you can
>>>provide.
>>>
>>>---bohus
>>
>>
>>Usually the sausage pickled is chunks of ring bologna. Bologna is a cooked
>>and ready-to-eat sausage before you ever pickle it.
>>
>>Best regards,
>>Bob
>
>
> Thanks Bob, I appreciate your information. But, I'm wondering...ring
> bologna isn't carried by the stores in my area...would it be OK to use
> smoked link half and half or beef sausage instead...the kind that says
> "Fully Cooked" on the outside of the package? Seems to me it would,
> but what do I know...I'm the one who solicited the advice in the first
> place...LOL!!! Thanks again.
>
> ---bohus
>


Good quality wieners would be a *lot* closer match, just the wrong size.
Or maybe you can find some knockwurst.

I actually like the wieners idea until you get the recipe the way you
like it. Then look for a more appropriate sausage.

Best regards,
Bob

GoodSoldierSvejk wrote:

> >>
> >Good quality wieners would be a *lot* closer match, just the wrong size.
> > Or maybe you can find some knockwurst.
> >
> >I actually like the wieners idea until you get the recipe the way you
> >like it. Then look for a more appropriate sausage.
> >
> >Best regards,
> >Bob
>
> Once again, thanks for the advice Bob. I'll do as you suggested
> especially since this is my first attempt at such. Again, many thanks!

Had a thought - how about experimenting with them leetle cocktail sausages? I like
the leetle polish or kielbasa flavored ones.
Edrena

zxcvbob wrote:

> GoodSoldierSvejk wrote:
>
>> On Wed, 24 Mar 2004 20:27:55 -0600, zxcvbob >
>> wrote:
>>
>>
>>> GoodSoldierSvejk wrote:
>>>
>>>> I was watching a program on The Food Network the other night about a
>>>> sausage festival held in Missouri. In the end, one of the winners was
>>>> a pickled sausage recipe. Now, I haven't seen these in years and was
>>>> wondering if there exists a recipe for such. Food Network's website
>>>> doesn't have such a recipe. Also, would anyone have any tips for
>>>> preparing the pickled sausage? For instance, does the sausage need to
>>>> be cooked before pickling? Thanks for any and all help you can
>>>> provide.
>>>>
>>>> ---bohus
>>>
>>>
>>>
>>> Usually the sausage pickled is chunks of ring bologna. Bologna is a
>>> cooked and ready-to-eat sausage before you ever pickle it.
>>>
>>> Best regards,
>>> Bob
>>
>>
>>
>> Thanks Bob, I appreciate your information. But, I'm wondering...ring
>> bologna isn't carried by the stores in my area...would it be OK to use
>> smoked link half and half or beef sausage instead...the kind that says
>> "Fully Cooked" on the outside of the package? Seems to me it would,
>> but what do I know...I'm the one who solicited the advice in the first
>> place...LOL!!! Thanks again.
>>
>> ---bohus
>>
>
>
> Good quality wieners would be a *lot* closer match, just the wrong size.
> Or maybe you can find some knockwurst.
>
> I actually like the wieners idea until you get the recipe the way you
> like it. Then look for a more appropriate sausage.
>
> Best regards,
> Bob

ISTR that the sausage we used to get in bars in New England was a
"Polish" sausage that was pickled. There was a thread on here several
years ago where a bunch of us old farts talked about the stuff but I
don't remember exactly what was said. A bilious red sausage about one or
two inches in diameter and about six inches long. Went down well with
some pickled hard boiled eggs and a few cheap beers way back when I was
a youngster in the Navy. Don't remember it being ring bologna though. Of
course that was, hmm, about 45 years ago.

George

This is a recipe I found on the internet, I haven't tried it yet because I
don't know ifg I can use old Pickle jars or if I have to buy new ones. Most
of the info I;ve found so far says sausage must be fully cooked. I don't
know how long they will keep:
Pickled Sausage 02

Pickled sausage
For 10 pounds of sausage:

1 pint cold water
3 oz corn syrup solids
5 tblspn salt
1 tblspn dextrose
1 tsp marjoram - heaping
2 tsp prague powder #1
1 tblspn black pepper
1 tblspn white pepper
4 large clove garlic - crushed
1/4 tsp mace
10 pounds of pork butts

I have used 5 lbs of ground pork form the store, and 5 pounds of
15% ground beef and it worked great.

Mix all ingredients and and stuff into casings. Place in a preheated
smoker at 130 degrees, dampers wide open. When casings are dry
increase temperature to 160 with dampers 1/4 open. Apply heavy
smoke and keep in smoker until 152 degrees internally. Remove from
smoker and allow to rest at room temperature for half an hour.

Cut the sausages into the sizes you want. Place all sausage in a
large container, and cover with vinegar (here is where I would
change it to 1/3 water 2/3 vinegar personally). Allow to stand
overnight then remove the sausage and dump the pickle down the
drain.

Pack into jars of your choice then cover with a new batch of
vinegar/water. Pickling spices can be added for appearence sake
if desired.

"GoodSoldierSvejk" > wrote in message
...
>
> I was watching a program on The Food Network the other night about a
> sausage festival held in Missouri. In the end, one of the winners was
> a pickled sausage recipe. Now, I haven't seen these in years and was
> wondering if there exists a recipe for such. Food Network's website
> doesn't have such a recipe. Also, would anyone have any tips for
> preparing the pickled sausage? For instance, does the sausage need to
> be cooked before pickling? Thanks for any and all help you can
> provide.
>
> ---bohus
>

Sorry, The I part following the recipe is from the original poster.

Here is a link to a page where you can find more recipes
http://home.pacbell.net/lpoli/index_...tical_list.htm

"BinaryBill" > wrote in message
...
> This is a recipe I found on the internet, I haven't tried it yet because I
> don't know ifg I can use old Pickle jars or if I have to buy new ones.
> Most of the info I;ve found so far says sausage must be fully cooked. I
> don't know how long they will keep:
> Pickled Sausage 02
>
> Pickled sausage
> For 10 pounds of sausage:
>
> 1 pint cold water
> 3 oz corn syrup solids
> 5 tblspn salt
> 1 tblspn dextrose
> 1 tsp marjoram - heaping
> 2 tsp prague powder #1
> 1 tblspn black pepper
> 1 tblspn white pepper
> 4 large clove garlic - crushed
> 1/4 tsp mace
> 10 pounds of pork butts
>
> I have used 5 lbs of ground pork form the store, and 5 pounds of
> 15% ground beef and it worked great.
>
> Mix all ingredients and and stuff into casings. Place in a preheated
> smoker at 130 degrees, dampers wide open. When casings are dry
> increase temperature to 160 with dampers 1/4 open. Apply heavy
> smoke and keep in smoker until 152 degrees internally. Remove from
> smoker and allow to rest at room temperature for half an hour.
>
> Cut the sausages into the sizes you want. Place all sausage in a
> large container, and cover with vinegar (here is where I would
> change it to 1/3 water 2/3 vinegar personally). Allow to stand
> overnight then remove the sausage and dump the pickle down the
> drain.
>
> Pack into jars of your choice then cover with a new batch of
> vinegar/water. Pickling spices can be added for appearence sake
> if desired.
>
> "GoodSoldierSvejk" > wrote in message
> ...
>>
>> I was watching a program on The Food Network the other night about a
>> sausage festival held in Missouri. In the end, one of the winners was
>> a pickled sausage recipe. Now, I haven't seen these in years and was
>> wondering if there exists a recipe for such. Food Network's website
>> doesn't have such a recipe. Also, would anyone have any tips for
>> preparing the pickled sausage? For instance, does the sausage need to
>> be cooked before pickling? Thanks for any and all help you can
>> provide.
>>
>> ---bohus
>>
>
>