Spicy pickled sausages and eggs for your late night cravings! #pickles #sausage #eggs Music: Access Thousands of FREE Songs for YOUR VIDEOS with Epidemic Sound! share.epidemicsound.com/lTZRW
My dad’s pickled eggs were always a yellow/green color because he pickled them in leftover dill pickle brine. I do the same thing but I add lots of garlic and chili flakes.
For my sausage I usually use a garlic ring or ham sausage, cut into 1/2 to 1 inch chunks. My brine is very similar but I add sliced jalapeno peppers and some chopped Thai bird chilies. I like pickling spice, but not the mess, when steeping my brine I use a tea ball filled with pickling spice and remove it when cooled. I like mine a little sweeter so I add about 1/3 cup or a bit more of Splenda (diabetic) and top it all off with about 1/2 cup of Franks (adds some red color and lots of flavor). Pack the jar with sausage and some chopped sweet onion, top with the brine and if you can wait two weeks. Once the sausage is gone, top up the brine with about ½ cup of vinegar and fill the jar with hard boiled eggs, try and wait two weeks more. Brine works well for mushrooms as well.
Sausage and eggs look delicious. I use the Carolina Pride red hot sausages. They taste almost just like a Penrose. But I guarantee you your homemade ones are even better. Great video
Anderson dude! I love ALL you videos. This one is on time! Your head cheese 🐷 video is still one of my favorites. You are a true Renaissance man. Press on bro.
Can you put the eggs and the sausages in the same jar ( I'm sure you can, I'm thinking of making a pickled "trail mix" of goodies for my shop/garage) TIA & Great video
My mom was German descent and she would take a jar of pickled beets and and put half of it in another jar and add boiled eggs to both jars and it was delicious I still make them from time to time and makes me think about her
Trying to get this sausage thing down. My brats always get wrinkled. They look good coming out of the smoker, and out of the water bath. I wipe them down and place them in the fridge and the next day, they are very wrinkled and the skins are tough when cooked. What can I do to change this to plump, snappy (but not chewy) brats?
That's a tough one to answer without actually seeing what's going on. The first thing that comes to mind is the smoking schedule. Going for too long at the low temps can toughen up the skins and overdry(wrinkle) them up. I'd try a a batch with a shorter smoking period before the higher temp cooking period and see if that helps. Maybe 1 hour at 140 and 1 hour at 150 before finishing at 180. Make sure your meat thermometer is accurate and pull those things at 155 and go straight into the ice bath. Give them several minutes in the ice to make sure they are cooling down in the core. If that works you can stretch out that time until you find the breaking point. Thanks for the comment.
Dumb question from the peanut gallery. After the Brats are up to temp, are you stopping the cooking process by putting brats in an ice bath water and allowing them to be chilled before taking out of the water? Hard to troubleshoot without seeing.
