Pickled Sausages
Ingredients
- Water: 2 c
- White vinegar: 2 c
- Sugar: 2 tbsp
- Salt: ½ tsp
- Bay leaves: 4
- Allspice berries: ½ tsp
- Black perpercorn: ½ tsp
-
Polish sausage:
5
soft short kielbasa or spekacky or knackwurst
-
Onion:
4
sliced
-
Chili pepper:
5
sliced
Cookware
- 2 liter glass jar with a screw top
Method
In a pot, combine water, white vinegar, sugar, salt, bay leaves, allspice berries and black perpercorn. Bring the mixture to a boil, then lower the heat and simmer for about , allowing the flavors to meld. Remove from heat and let the brine cool util it is lukewarm but not hot.
- water: 2 cups
- white vinegar: 2 cups
- sugar: 2 tbs
- salt: ½ tsp
- bay leaves: 4
- allspice berries: ½ tsp
- black perpercorn: ½ tsp
Start preparing Polish sausage. Peel off the thin layer of casing and cut them lengthwise, but do not finish the cut. Open each sausage and stuff with onion and chili pepper.
- Polish sausage: 5
- onion: 4
- chili pepper: 5
Place onions at the bottom of a 2 liter glass jar with a screw top, then add a layer of filled suasages. Gradually pour the brine over the sausages, adding some onions in-between to tightly pack. Cover the top layer with more onions and pour in the rest of the brine to fully submerge.
Close the jar and put in the a fridge to cure for 2 weeks.