"Pickled Petes...."

[TasunkaWitko]

Hey, all ~

I promised my youngest son I'd come up with a batch of these for him ~

Basically, they are simply a pickled sausage, about the length of a breakfast sausage but probably twice as thick. They taste like complete crap to me, but he loves them.

Any ideas on how to go about it? simply make up a batch of a basic (salt, pepper, garlic, onion, maybe a little sugar?) sausage, and store them in a vinegar "brine," or is there more to it than that? Smoke? Or no smoke? Not sure if smoke and "pickling" would result in anything good....

Basic is good ~ complicated will lead me to trouble...lol

Thanks in advance ~

Ron

[Richtee]

I'll tell ya this... no sugar in the sausage but in the brine. Basic pickle brine I start with is 2/3 water 1/3 vinegar. Per cup of this mix... 2 Tbsp Kosher, 2 Tbsp sugar. One can always adjust..even after pickling the links... just rest another day or so. Might wanna toss a Cayenne in that... some mustard seed...

[Whisky Fish]

Ive always had good luck with bratswurst or keilbasa. I just grill em off do a quick pickle add in some grilled peppers mayble some onion and garlic. But those are the flavor profiles I use.

[IrishChef]

I saw a recipe for those someplace that used skin on wieners. Can't recall where I saw it tho...

[TasunkaWitko]

great ideas here, guys ~ i'm beginning to see a plan.....

thanks for the replies so far, and keep 'em coming!

[Fishawn]

Hey Ron, you can pickle basic summer sausage too. You might want to cut it into "sticks" to fit your jars. It's good stuff. Oh, and as suggested, some red pepper flakes never hurt if you like some heat.