Tangy Pickled Sausage Bites (Print Version)
# Ingredients:
01 -
2 bay leaves
02 -
1 clove garlic, smashed
03 -
4 cups pre-cooked sausage, cut into rounds
04 -
1 tablespoon red pepper flakes, if you like heat
05 -
1 teaspoon pickling salt
06 -
1 cup white vinegar
07 -
1/3 cup apple cider vinegar
08 -
3/4 cup water
# Instructions:
01 -
Got raw sausage? Heat your oven to 350°F. Lay sausages on a tray and cook 35-40 minutes until they hit 160°F for beef/pork or 165°F for poultry. You can also boil them in water for 10-15 minutes till done. Let them cool a bit before cutting them up.
02 -
Get a 1 quart jar (or two pint jars) nice and clean. Drop the bay leaves and smashed garlic into the bottom.
03 -
Stack your sliced sausage in the jar but leave about 1 1/2 inches empty at the top.
04 -
In a small pot, throw together the pepper flakes, salt, both vinegars, and water. Heat it up till it bubbles.
05 -
Take the hot mixture off the stove and pour it over the sausages until they're completely covered. Make sure to leave an inch of space at the top.
06 -
Put the lid on firmly and let the jar sit out for about half an hour before putting it in the fridge.
07 -
For really tasty results, don't rush to eat them. Let the flavors mix in the fridge for a day or two first. They're great on their own or with other foods!
# Notes:
01 -
If one big jar won't work, split everything between two smaller ones with equal amounts of garlic and bay leaves
02 -
To clean jars properly, boil them in water for 10+ minutes and air dry them
03 -
Want stronger flavor? Let them sit up to 4 days in the fridge
04 -
These tangy sausages taste great in green salads, inside bread, or with some crackers
05 -
Keep your jar in the fridge and try to finish within a couple weeks
06 -
If you see anything fuzzy growing or smell something off, throw them away right away
07 -
For keeping longer, water-bath the sealed jars for 15 minutes and keep in a cool cabinet
08 -
Cutting sausages into half-inch chunks helps the vinegar soak in better