Thursday, April 10, 2008

VunderBob's Pickled Polish Sausage

From: VunderBob

2 lb. Polish sausage (Kielbasa)
1/2 c. brown sugar
2 c. white vinegar
2 c. cider vinegar
2 tsp. crushed red pepper
1 whole onion, roughly tennis ball sized

Put sausage in a jar, with onion on top. Use cooked sausage; don't re-cook. Boil rest of ingredients and simmer 5 minutes. Pour over sausage and let set in refrigerator 3-4 days before serving.

Notes: This is a variant of a recipe I found elsewhere, modified to suit my taste. I like the hot and sour blast this version gives.

Be sure to use a glass or plastic container, because the acid in the pickle juice will eat a metal container long term. If you frequent Wal-Mart, the 80oz jar used for the bulk Vlasic Dill Pickle spears is perfect.

When filling the jar with sausage, lay it on its side. This will make stuffing easier. I put in the onion for seasoning and volume, but I don't like pickled onion personally. If you want to slice the onion, use a wider jar because this one is a tight fit.

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