Pickled Kielbasa, a pickled polish sausage, has a slightly sweet, spicy, all-umami flavour that works well in any sausage recipe. You can use kielbasa as a main dish or add it to casseroles, soups, stews, sandwiches, and starters.
Vinegar is the main thing used to make pickled sausages. Add more spices like red chilies, black pepper, and garlic cloves. If you want to try out different layers of flavour, you can add jalapeno, peppercorn, fresh herbs, or cumin. The best thing about this pickled kielbasa recipe is that it is quite easy to make. You don’t have to be an excellent cook to master this recipe. The steps are simple to follow.
Know About Your Ingredients:
Kielbasa: 1 pound of kielbasa. Kielbasa is a type of Polish sausage. Like other sausages, it’s cooked and used in recipes.
Onion: 1 small yellow onion, chopped. Onions add flavour to food without adding a lot of calories.
Vinegar: 1 and 1/2 cups of vinegar. The texture of food changes when vinegar is added.
Water: 1/2 cup of water. The food industry uses water for cleaning, sanitation, and production.
Brown sugar: 1/3 cup of brown sugar. Brown sugar is used like white sugar but adds flavour.
Pickling spices: 2 teaspoons of pickling spices. Allspice, cinnamon, bay leaves, cardamom, cloves, coriander, ginger, mustard seeds, and peppercorns are all pickling spices.
How to Make Pickled Kielbasa?
Step 1: Put half of the chopped onion into a Mason jar that holds 1 litre.
Step 2: Slice your kielbasa into 1-inch thick rounds, slice across the middle, and then toss it into the jar.
Step 3: Sprinkle the remaining onions on top.
Step 4: To make the pickling liquid, bring the vinegar, water, brown sugar, and pickling spices to a boil in a saucepan. Mix sugar by simmering it with continuous stirring over low heat.
Step 5: Pour the mixture over the kielbasa and onion, making sure everything is covered.
Step 6: If need be, top it with some more vinegar.
Step 7: Let it stay in the fridge for one week before eating it.
Step 8: If you put this in the fridge, it will last for 2 months.
Pickled Sausage and Eggs Recipe:
Jars of pickled sausages and eggs have been a deer camp staple for a long time. Using this recipe, you can enjoy a snack that combines the best elements of both kinds. You’ll be able to pickle those sausages and keep them in the refrigerator until you’re ready to use them in dishes by following this easy recipe for pickled sausage.
Know About Your Ingredients:
- 8 cups of cider vinegar
- 4 cups of water
- 4 tbsp of pickling spice
- 4 tbsp of pickling salt
- 2 tbsp of red pepper flakes
- 2 tbsp of black peppercorn balls
- 2 pre-cooked smoked Polish sausage links
- 2 Onions
- 5 jalapenos
- 8 to 10 hard-boiled eggs
- 1 tsp of minced garlic
How to Make Pickled Sausage?
Step 1: Put the cider vinegar, water, pickling spices, pickling salt, red pepper flakes, and black peppercorn balls into a pot and bring them to a boil over medium heat. Remove it from the heat and leave it aside to cool.
Step 2: Prepare the ingredients by cutting the smoked sausages into 3/4-inch pieces, slicing the onion and jalapeno into thin strips, boiling the eggs, peeling them, and mincing the garlic.
Step 3: In a large gallon jar or 4-quart jar, layer half of the smoked sausage, onion, jalapenos, boiled eggs, and garlic; repeat the second layer, ending with garlic.
Step 4: Slowly add the cooled brine to the dish. For a few days, wrap it up and put it in the fridge. Enjoy!
Pickled Kielbasa Recipe
- 1 Pound Kielbasa
- 1 Small yellow onion
- 1 and 1/2 Cups Vinegar
- 1/2 Cup Water
- 1/3 Cup Brown sugar
- 2 Tsp Pickling spices
- Put half the chopped onion in a 1-litre mason jar.
- Cut kielbasa into 1-inch-thick rounds, then slice across the centre.
- Add the remaining onions.
- Boil vinegar, water, brown sugar, and pickling spices. Simmer the sugar while stirring.
- Cover the kielbasa and onion with liquid. One week in the fridge before eating.
- This recipe works best for beef sausages. Whichever sausages you use, make sure that they are pre-cooked. If they are not, make sure that you cook them yourself.
- Spice it up with crushed red pepper, black pepper, and minced garlic.
- Add jalapeno, peppercorn, fresh herbs, or cumin to the mix if you want to explore the different levels of flavour.
- You can add food colouring. But don’t add too much food colouring; it ruins the recipe’s taste and colour.
- You can give these pickled sausages as a present to loved ones if you put them in decorative jars.
- You can try an extra cup of vinegar if you want to go for a deeper flavour.
- You can cut the sausages into halves. You can increase the sausage’s absorption of the vinegar by poking small holes into it before cooking. Use only a clean, sterile jar.
Pickled meat is a surprisingly easy preservation technique. So if you love the tangy flavour of pickled foods combined with the savoury goodness of sausage, this pickled sausage is for you. Pickled sausages have a delicious taste and texture that combines sweet, salty, spicy, and vinegary elements.
If you bought your sausages in bulk over the following week, this is a great way to prepare them. With this simple pickled sausage recipe, you can pickle those sausages and store them in the fridge until you’re ready to use them in meals.