s ROBBY'S PICKLED BAR SAUSAGE ***
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s ROBBY'S PICKLED BAR SAUSAGE ***
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Ingredients
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Instructions *** 4-2-2011 good but not very spicy, tried adding some franks but that didn't change it much, needs more heat! *** By Chef Robby on October 09, 2009 * Prep Time: 10 mins * Total Time: 20 mins * Yield: 1 Gallon "A tasty snack to enjoy while watching the game." Ingredients o 4 1/2 cups white vinegar o 3 1/2 cups water o 2 1/2 tablespoons dry crushed red pepper o 1 1/2 tablespoons minced garlic o 3 lbs kielbasa or 3 lbs smoked sausage o 6 bay leaves Directions 1. Make brine by combining first four ingredients and bringing to a boil in a saucepan. 2. Cut sausage into equal sized links, approximately 3" each. 3. Place sausage and bay leaves into a sterilized gallon size glass jar. 4. Pour brine over sausage and seal jug. 5. Store in refrigerator for 2-3 days. The longer it sits, the better it gets. 6. Note: Your ability to fit all of the sausage into the jar will depend on what brand you buy. Nutrition Facts Serving Size: 1 (3284 g) Servings Per Recipe: 1 Amount Per Serving % Daily Value Calories 4482.8 Calories from Fat 3329 74% Amount Per Serving % Daily Value Total Fat 369.8g 569% Saturated Fat 134.9g 674% Cholesterol 911.7mg 303% Sugars 6.8 g Sodium 14720.0mg 613% Total Carbohydrate 47.5g 15% Dietary Fiber 2.0g 8% Sugars 6.8 g 27% Protein 181.8g 363% This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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