Title: Recipe(tried): Pickled Kielbasa for Joan
Posted By: Joan Dishman
Date: August 14th 1999
In Reply to: ISO: pickled sausage
Board: TKL Cooking Club

Bar Sausage

2 Tbs. (rounded)crushed red pepper flakes
1 Tbs. cayenne pepper
4 Lbs. Hillshire Polish sausage
2 cloves garlic
1 bay leaf

Place spices in bottom of a gallon jug (I used glass).
Then add sausage. Heat 3 cups of vinegar,heat to hot
DO NOT BOIL. Pour over sausage. Mix and cover. Let
set for at least 3 days.

NOW..I cut the sausage into 1/4 inch slices and I
thought it was a little "vinegarry" tasting (others
thought not), maybe I should have left it whole. I also
don't think I would pour the hot vinegar over the
sausage as it seemed to coagulate the fat into the
vinegar mixture and looked unpleasant.But maybe this
was also because I cut it into pieces. Good luck.