Gun Dog Forum

A couple months ago, I picked up a jar of Pickled Polish Sausage from a little Amish shop............. Delicious ! ! !
So, we made some of our own Polish Sausage (deer, elk, buffalo and Organic beef) and pickled some of it ---- Even better than the Amish stuff.

Then we made Italian Sausage (equal amounts of goose, duck and pork) and pickled some of it too........... Amazingly delicious ! ! !

We always keep some in the original form, but have really enjoyed pickling some of it too.

PIC 1 : Pickled Polish (the dark one is pickled blood sausage)
PIC 2 : Pickled Italian







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Did you grill or boil the sausage before pickling?
Did you use the same recipe that you would for pickles?
i want to try this.

P&PGunsmith wrote:Did you grill or boil the sausage before pickling?
Did you use the same recipe that you would for pickles?
i want to try this.

"Cooked" the sausages in the smoker first

The spices = (1 Dried VERY HOT Pepper, black peppercorns, mustard seed and red peppercorns) go into the bottom of the jar -- then stuff the sausages in. Then pour in the boiling juice = 3.5 parts of vinegar (Organic White, Champagne and Raw Cider) to 1 part of water and just enough Raw Sugar that you can barely taste it.



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That would be a great gift to give to friends. Thanks for sharing.

That is cool stuff. Just serve with beer i take it? Your making me hungry.

Hattrick wrote:That is cool stuff. Just serve with beer i take it? Your making me hungry.

It's also good 'finger food' when you're on the road ----- with crackers of some kind.



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Does it taste similar to pickled herring? Or more so pickled gizzards?

Keep the food posts coming, brother. I love these.
I've got some salami-type deer sausage. You think it would work OK if I used that, cut into chunks?

DogNewbie wrote:Does it taste similar to pickled herring? Or more so pickled gizzards?

Not at all like either of those.
Each type of sausage has a flavor all of it's own.



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SpinoneIllinois wrote:Keep the food posts coming, brother. I love these.
I've got some salami-type deer sausage. You think it would work OK if I used that, cut into chunks?

I think that would work just fine.
If you look at the pickled Italian, you'll see one jar with small hunks (left over from cutting the links the proper length).
That's what we tried first and they're great.
many of these will be given as gifts --- particularly for the folks that own the land where we hunt.



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What is the minimum time in the pickel jar before consumption?

Ken Lynch wrote:What is the minimum time in the pickel jar before consumption?

About 3 weeks.



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Doc E wrote:

DogNewbie wrote:Does it taste similar to pickled herring? Or more so pickled gizzards?

Not at all like either of those.
Each type of sausage has a flavor all of it's own.



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Huh. Sounds good. I'll have to try that sometime