Dugan! Get Your Grimy Hands off Those Pickled Sausages!

An absolutely fantastic recipe to start with -- modify to your own taste. I live in the Middle East and cannot get pork sausage -- Penrose stopped making their great sausages. This recipe was a great find. However, I can only get turkey kielbasa here -- no prob -- and it can be spiced up to your liking and favorite bar snack flavor. My friends love them and they go great with cold beer.<br/><br/>Modification for beer drinker's palette was such -- I have a two liter, old fashion mason jar with the rubber ring and metal lock:<br/><br/>3 lbs of Hilshire Farms Turkey Polska Kielbasa<br/>1 small onion<br/>eliminated the water<br/>1 Tablespoon brown sugar<br/>4 cups white vinegar<br/>2 teaspoons red pepper flakes<br/>1 T pickling spice<br/>4 cloves garlic<br/>6 thai chilies - cut into 1/2 inch pieces<br/>few dashes of your favorite hot sauce<br/>2 Tablespoons salt<br/><br/>Thank you so much for posting your original recipe. It was a great find!

Found these lacking in the garlic flavor most pickled sausages have,will add lots of garlic to make this more appealing to us. Will also add some cayenne to make these a little more manley in flavor. 3 stars, needs work.

I am amazed at how well these turned out! Brought back memories of sausage my dad used to buy in large gallon sized jars... I bought nice smoked polish keilbasa sausage at whole foods (4 packs) to fit into 2 half gallon jars. Could have bought another sausage - there was still plenty of room left. Had to double the vinegar mixture to fill the large jars. Used about a cup of apple cider vinegar since I ran out of white. Used light brown sugar instead of regular. A clove of garlic turned somewhat blue but I read that this was a common reaction to the vinegar. These are so addictive!!

So easy and simply delicious. I made two different batches (one with cocktail wieners and one with polish sausages). I added a whole dried hot pepper to each jar. So far, the sausages with the scotch bonnet pepper is my favorite but... it is only day three and they just keep getting better! More garlic would be a good variation too. Great recipe, Pot Scrubber.

I made this with cocktail sausages and found them to be a little soft in texture. I'm going to try it again with a different sausage.