Pickled Sausage and Eggs
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- Опубликовано: 24 июл 2024
- Spicy pickled sausages and eggs for your late night cravings! #pickles #sausage #eggs
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My dad’s pickled eggs were always a yellow/green color because he pickled them in leftover dill pickle brine. I do the same thing but I add lots of garlic and chili flakes.
For my sausage I usually use a garlic ring or ham
sausage, cut into 1/2 to 1 inch chunks. My brine is very similar but I add
sliced jalapeno peppers and some chopped Thai bird chilies. I like pickling
spice, but not the mess, when steeping my brine I use a tea ball filled with
pickling spice and remove it when cooled. I like mine a little sweeter so I add
about 1/3 cup or a bit more of Splenda (diabetic) and top it all off with about
1/2 cup of Franks (adds some red color and lots of flavor). Pack the jar
with sausage and some chopped sweet onion, top with the brine and if you can
wait two weeks. Once the sausage is gone, top up the brine with about ½ cup of vinegar
and fill the jar with hard boiled eggs, try and wait two weeks more. Brine works well for mushrooms as well.
Love it! Sounds delicious.
Sausage and eggs look delicious. I use the Carolina Pride red hot sausages. They taste almost just like a Penrose. But I guarantee you your homemade ones are even better. Great video
Yummy, I recently made some pickled eggs and onions but decided to add just a bit of liquid smoke to them and, "WOW," I really liked it.
Love it!
What's liquid smoke?
Essence of smoke in liquid form. @@dark12ain
Also, curry powder is also a great way to add color to the eggs.
YuM!!
Breakfast of Champions 😋
Used to love the Penrose pickled beer sausages.
You are a very entertaining guy. Thanks for the recipe.
Thanks for the nice comment!
Great Stuff Dude.!.!.!
Breakfast of Champions right there!
That's what I had today!😆Thanks for the comment!
Can you put the eggs and the sausages in the same jar ( I'm sure you can, I'm thinking of making a pickled "trail mix" of goodies for my shop/garage) TIA & Great video
100% Thanks for the comment!
Really firmed up huh? Lol. Thanks for the videos!
Nice. What type wood and stain color. Love it.
The "subliminal" sounds during the pickled egg part.... LOL!
😝
My mom was German descent and she would take a jar of pickled beets and and put half of it in another jar and add boiled eggs to both jars and it was delicious I still make them from time to time and makes me think about her
Yes! I love those beet stained eggs.
"Good ol' Cornpop" I heard he was a bad dude...
Salt and vinegar preserve for weeks in the front seat of my truck hot or cold weather
Anderson dude! I love ALL you videos. This one is on time! Your head cheese 🐷 video is still one of my favorites. You are a true Renaissance man. Press on bro.
Thanks!
as i was drinking my v-8 this morning, i was thinking it would make a good bloody mary!
what music is that at the end? Awesome
I like my pickled eggs green
What is the reflection?
instead of red food coloring 👎 use Paprika powder for the color 👍
I've used beets as well. I think a few hibiscus petals would get the job done too, and maybe add an interesting flavor. Thanks for the comment!
Nothing wrong with food coloring. Just get the natural coloring.
He said he likes it spicy, maybe he could of used some chili powder or even better some cayenne powder.
@@AgeofAnderson - those sausages had a nice reddish look to them too - looked very appetizing - going to check out that video next
I use a steeping bag to hold the spices. Much less mess, and no need to clean off your sausage or eggs.
Hi. Thanks for the video.
How long will they last in the fridge please?
I can't say for sure, but at least a couple months.
Do u smoke the sausage or boil them b4 pickeling
These were smoked.
I let it sit for six weeks in the fridge, then they taste amazing.
Are these shelf stable or do the require refrigeration
They should be shelf stable from the acidity, but I do put mine in the refrigerator.
You can also use hot sauce for the color. I use Frank’s Red Hot with a little bit of Valentina.
Arbol chiles
I've discovered alcohol when I was 12.....these have been a staple of my nightly diet for the past 26 years.
1/4 cup sugar, but that's me
Yes! Some folks are against using any sugar at all, but I love how it works with the vinegar. Thanks for the comment!
Do you need to cool the jar to room temp? Thinking this might explode in the fridge if i put them in too soon? Can someone help
I've never had a problem going directly to the refrigerator, but letting them cool first won't hurt them in any way, so it's up to you.
I just finished eating some Red Hots can I add three hard boiled eggs to pickle them.
Certainly!
I'm at work and can't listen to the audio. Was the sausage par cooked? Full cooked or raw? Thanks
The sausage was a fully cooked smoked sausage.
Do they need refrigeration?
Not necessary, but they will stay firmer longer in the refrigerator.
11:00 tee hee
😁
Smoked or fresh sausage
Smoked.
What are the best store bought sausages to use? I see other people use hot dogs and I think that’s nasty 😭😭 I want my sausage to look like yours
I would almost bet the are yellow due to tumeric to help reduce the bloating and gassiness that can come from eating eggs.
Gotta admit. That red looks soooo good, it's worth just a little bit of cancer.
Trying to get this sausage thing down. My brats always get wrinkled. They look good coming out of the smoker, and out of the water bath. I wipe them down and place them in the fridge and the next day, they are very wrinkled and the skins are tough when cooked. What can I do to change this to plump, snappy (but not chewy) brats?
That's a tough one to answer without actually seeing what's going on. The first thing that comes to mind is the smoking schedule. Going for too long at the low temps can toughen up the skins and overdry(wrinkle) them up. I'd try a a batch with a shorter smoking period before the higher temp cooking period and see if that helps. Maybe 1 hour at 140 and 1 hour at 150 before finishing at 180. Make sure your meat thermometer is accurate and pull those things at 155 and go straight into the ice bath. Give them several minutes in the ice to make sure they are cooling down in the core. If that works you can stretch out that time until you find the breaking point. Thanks for the comment.
Thanks
@@mikehedlund9631 how did they turn out?
Dumb question from the peanut gallery. After the Brats are up to temp, are you stopping the cooking process by putting brats in an ice bath water and allowing them to be chilled before taking out of the water? Hard to troubleshoot without seeing.
Chug a beer....and fart away....
🍻
Good video but you should not use white vinegar as its unhealthy GMO.
?🤔Why? "Refrigerate"?, I thought the purpose of "Pickling" was to make it "Shelf Stable".
They are shelf stable for a very long time, but refrigerating extends that time and helps retain a nice color. Thanks for the question!
Imagine the farts afterwards
Why imagine when you can do? Thanks for the comment!
Leviticus 11:7
“And the swine, though he divide the hoof, and be clovenfooted, yet he cheweth not the cud; he is unclean to you.”
The Bible talks about eating vegetables 13 times.
It refers to eating meat 290 times. Eat Biblically
Lost me at red die.