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.
ish with a bowl of pickled beetroot and rye bread.
ime to assemble burgers.
Pickled Onions.
In medium saucepan
edium saute pan, cook sausage until rendered and well browned.
rom heat.
Brown andouille sausage in a large Dutch oven
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
ou prepare the rest of recipes).
Preheat oven to 350
In a nonstick skillet, cook sausage over medium high heat, breaking
Add oil and sausages to a large heavy skillet.
Fry over medium heat until sausages are cooked through and well browned, remove with a slotted spoon.
Increase heat to high, add potatoes and fry, turning often, until crispy and tender.
Return sausage to the pan and heat through.
Add vinegar peppers by tearing into small pieces over the pan so juices fall on the potatoes and sausage.
Cook 3 minutes more, season with salt and pepper, remove from heat and let rest 5 minutes before serving.
Put a little olive oil in a frying pan and put in the pepper and onions; cook slowly till just about done or whatever doneness you perfer them; put aside.
Split the sausage down the center lengthwise and put on a platter.
Microwave them till about three-quarters done.
Then put them on the grill, open side down and grill; turn them over and finish grilling till done.
Put sausage in a homemade bun and top with the onions and peppers.
If you like pickled hot pepper, put these on, too; the kind that come whole in a jar.
form patties or package the sausage bulk. Immediately vacuum pack and
f a variety of different sausage recipes. I know our local grocery
edium high. Break up the sausage into chunks and cook, working
inch about 1/2 teaspoon sausage off and roll into a
hrough.
Meanwhile, add the sausage to the skillet in which
vegetable stock and browned Italian sausage, bring chili to a slight
old water to cover the sausage completely.
Cover and bring
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.
nd discard.
Fry sausage meat in a pan over
ours).
Cut up smoked sausage in 1/2-inch slices