Simple Way to Make Jamie Oliver Pickled sausage

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, pickled sausage. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pickled sausage is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Pickled sausage is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pickled sausage using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Pickled sausage:

1. Prepare 2 packages smoked sausage- 28 links total
2. Get small-medium yellow or white onion sliced
3. Prepare 1 tsp minced garlic or 1 clove per jar
4. Make ready 1/2 tbsp pickling spice per jar
5. Prepare 1 tsp white sugar per jar
6. Take 1 tsp salt per jar
7. Get white vinegar
8. Prepare water
9. Take 4 quart jars

Steps to make Pickled sausage:

1. Boil sausage or heat in frying pan five minutes or until heated through to remove excess fat
2. Add garlic and onion slices evenly to bottom of jars. Place jar seal flats in a pan of simmering water to warm.
3. Add 1/2 tablespoon of pickling spice to each jar also 1 teaspoon each salt and sugar to each jar
4. When sausage is done and while still hot, begin stacking evenly between jars, and layering with onion slices. DO NOT overpack sausages in jars.
5. Fill each jar at least 3/4 full with vinegar, to taste, then fill with water leaving 1/2 inch headspace. Make sure all sausages are covered with brine. The amount of vinegar used determines the pickled flavor of the sausages.
6. Wipe the jar rim clean with a paper towel dampened with straight vinegar to remove any oil residue. Top with warmed seal flat and band. Jar can be placed into the refrigerator to pickle. I prefer to top with seal flat, then vacuum seal with my FoodSaver, then apply band finger tight. Vacuum sealing speeds up how fast the brine is absorbed through the sausages.
7. Leave jar in the refrigerator at least 2 or 3 weeks before opening to allow sausages to absorb flavor. Store opened jars in refrigerator.

So that is going to wrap this up for this exceptional food pickled sausage recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!