Pickled Sausage

[41magsnub]

Let me pretense this with I have never pickled anything in my life...  other than my liver of course

I have a bunch of deer sausage.  The most common are smoked German bratwurst and hot beer sausage.  The hot beer sausage is marginal, too salty.  The bratwurst is good, but not great.

Thus, I want to experiment a little.

Anybody have any good pickled sausage recipes?  I've been looking at this one but if somebody has something a little more creative I'm all ears:  http://www.recipezaar.com/Dugan-Get-Your-Grimy-Hands-off-Those-Pickled-Sausages-128435

[Brad Johnson]

If you have have a jar, or jars, of pickles that are almost gone, eat the rest and then drop a couple pieces of the sausage in.  Maybe throw in a couple of jalapeno slices for good measure.  Let it set for, oh, three or four days.  Easy way to try a number of different things - dill, kosher, bread-and-butter, etc.

Brad

[RocketMan]

Does one need to refresh the vinegar in the pickle juice jars, Brad?  If so, what would be an appropriate type?

[Brad Johnson]

For the experiment I'd probably use the juice as is, putting in only enough sausage for the amount at hand.  Once you decide which kind you like, get a recipe and make a whole batch of your own.

By the way, boiled eggs pickled in leftover bread-and-butter juice are great.  They are even better if you throw in some jalapenos.

Brad