arcticsid
Arctic Contributor
- Joined
- Oct 26, 2008
- Messages
- 4,203
- Reaction score
- 65
I JUST made these on Saturday and will try them in a week.
This could certainly be used for any sausage you want.
It goes without saying, if you are using any raw sausage, cook them first!
I have had pickled hot links, and pickled polish sausage many times. It inspired me to find out how to make them. I came across a site mentioning pickled hot dogs.
This is what I did.
2 packs hot dogs.(10 dogs) I bought the real cheap ones because this is still an experiment. Better quality, better results. But remember this is an experiment.
Cut these into thirds and place them in a sterilized jar. ( Just use a clean jar!!!LOL) I used a half gallon canning jar.
For the brine:
1 cup vinegar
1 cup water
1 cup of the leftover pickle juice in the jar thats in the back of your fridge, or any other brine from hot peppers, etc. ( I used green oive juice)
To this, I added:
1 TBLS Garlic powder
small pinch of pickling spice
pich coarse ground black pepper
1 bay leaf
2 tsp onion powder
2 TBLS sugar
1 tsp red peppr flakes
Bring this to a boil and reduce heat, simmer five minutes/
Allow to cool 5 minutes or so and pour over dogs.
Seal immediately. Refrigerate for one week.
(Note: no real dogs were harmed during this experiment)
This recipe can obviously be tweeken in many ways, but the two cups of vinegar:1 cup water is the key.
Do whatever you want, I am curious to see what else you may have.
This could certainly be used for any sausage you want.
It goes without saying, if you are using any raw sausage, cook them first!
I have had pickled hot links, and pickled polish sausage many times. It inspired me to find out how to make them. I came across a site mentioning pickled hot dogs.
This is what I did.
2 packs hot dogs.(10 dogs) I bought the real cheap ones because this is still an experiment. Better quality, better results. But remember this is an experiment.
Cut these into thirds and place them in a sterilized jar. ( Just use a clean jar!!!LOL) I used a half gallon canning jar.
For the brine:
1 cup vinegar
1 cup water
1 cup of the leftover pickle juice in the jar thats in the back of your fridge, or any other brine from hot peppers, etc. ( I used green oive juice)
To this, I added:
1 TBLS Garlic powder
small pinch of pickling spice
pich coarse ground black pepper
1 bay leaf
2 tsp onion powder
2 TBLS sugar
1 tsp red peppr flakes
Bring this to a boil and reduce heat, simmer five minutes/
Allow to cool 5 minutes or so and pour over dogs.
Seal immediately. Refrigerate for one week.
(Note: no real dogs were harmed during this experiment)
This recipe can obviously be tweeken in many ways, but the two cups of vinegar:1 cup water is the key.
Do whatever you want, I am curious to see what else you may have.