Penrose Pickled Sausage Recipe
That vinegary, spicy snap of a Penrose-style pickled sausage is impossible to forget!Getting the brine right is everything, and a mix of vinegar, salt, and spices brings it all together.A touch of garlic and mustard seed adds complexity, while red pepper flakes bring just the right heat.I often use smoked sausage instead of fresh adds a layer of richness that makes a big difference.Sealing the jar tightly and letting it sit in the fridge for a full week is worth the wait.If you like extra spice, adding sliced jalapeños to the jar gives a nice kick to every bite.
Servings: 6
Ingredients
- 2 lbs. Smoked Sausage
- 2 cups White Vinegar
- 1/2 cup Water
- 1/2 cup Sugar
- 1 tbsp Crushed Red Pepper
- 1 tbsp Black Peppercorns
- 2 tbsp Pickling Spice
- 4 cloves Garlic peeled
- 5 Jalapeño Peppers sliced
Instructions
- Slice your smoked sausage into bite-sized pieces.
- Pack them tightly into a large glass jar.
- Add sliced jalapeños evenly throughout the jar.
- In a saucepan, combine white vinegar, water, and sugar.
- Stir well over medium heat until sugar completely dissolves.
- Add crushed red pepper, black peppercorns, and pickling spice to the mixture.
- Toss in the garlic cloves for extra flavor.
- Stir occasionally until the mixture begins to boil.
- Once boiling, carefully pour the hot liquid over the sausages and jalapeños in the jar.
- Make sure everything gets evenly submerged in the brine.
- Seal the jar tightly once full.
- Let the jar cool to room temperature.
- Refrigerate for at least three days to allow the flavors to meld.
- Serve and enjoy your pickled sausages!