Spicy Hot and Garlicky Pickled Sausage скачать в хорошем качестве

Spicy Hot and Garlicky Pickled Sausage

If you like spicy and garlicky and smoked sausage, this is for you! Super easy and quick to put together, just let it sit on the refrigerator for 24 hours or so (if you can wait) then enjoy! It’s great on an appetizer or charcuterie tray, with cheese and crackers, alone as a snack or with a frosty mug of beer. Anyway you choose, this is a winner. #easy #appetizer #charcuterie #snack #spicy #sausage #garlicky SPICY AND GARLCKY PICKLED SAUSAGE 1 pound Conecuh smoked sausage, cut into bite-sized pieces (SEE NOTE) 8 to 10 fresh garlic cloves, sliced 1 medium yellow onion, sliced 1 ½ cups white vinegar ½ cup water 1 tablespoon white sugar 2 teaspoons salt 1 teaspoon crushed red pepper flakes 1 teaspoon hot sauce Place the sliced sausages, garlic and onion slices into a mixing bowl. Toss well to combine. Pack into a clean glass jar with a good fitting lid. In a saucepan over medium heat, combine the vinegar, water, sugar, salt, crushed red pepper flakes and hot sauce. Stir until the salt and sugar are dissolved. When the mixture comes to a gentle simmer, remove from the heat. Pour the hot brine over the sausage mixture in the jar, making sure everything is fully submerged. Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 24 to 48 hours before serving. Store the sealed jar in the refrigerator for up to 2 weeks. NOTE: You can use any kind of fully cooked smoked sausage. If your pieces are large, you may want to halve or quarter them.