WEBLet simmer until the salt has dissolved. Cool the hot vinegar mixture to room temperature and layer your sausages and sliced onion in quart jars. Pour the cooled brine into the …
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WEBCook sausage evenly over medium heat, allow to rest until cool enough to handle. Slice diagonally (and snack on the ends). Add the sausage into the pickling jar. Then add the …
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WEBThe recipe. Jar size choices: Either half-litre (US pint) OR litre (US quart). Processing method: Pressure canning only Yield: varies Headspace: 3 cm (1 inch) Processing …
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WEBStep 1: In a large mixing bowl or measuring jug for easy pouring, add the vinegars, liquid smoke, and sweetener. Mix until the sweetener has dissolved completely. Step 2: Add …
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WEBCook over medium heat for about 4-5 minutes per side or until cooked through. Mix it up with some different add-ins: ½ teaspoon of brown sugar or a teaspoon of pure maple …
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WEBPlace sausages into a saucepan, cover with water and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release …
WEBThis cuts the sodium by about 75%! If you leave out the salt entirely, this sausage only has 69mg of sodium per serving. This sausage is still flavorful without the salt because of …
WEBUsingers: was NOT ready in 2 days and for some reason the hot dogs puffed up under vacuum (none of the rest of them did that). Those aren’t even ready now and it’s been 2 …
WEBDirections. Inspect one quart-sized jar for cracks and ring for rust, discarding any defective ones. Immerse in simmering water for 5 minutes. Wash new, unused lid and ring in …
WEBWhile the mixture is boiling, place the remaining ingredients in a pint-size jar or heat-safe container. Allow the pickling liquid to cool for 5 minutes and then pour the liquid into the …
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WEBPickle spear and rounds. For pickle rounds or “chips” just cut the cucumbers into thin slices 1/8 to 1/4 inch thick . A little trick to cut the thin, wide and long sandwich slices: Slice off …
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WEBCut up precooked sausage (do not reheat them)into 3 inch links and put into jars with a few slices of onion. Bring to a boil the rest of the ingredients and simmer five minutes. Pour …
WEBTop the onion and garlic in the jar with the pickled jalapeños and syrup. Tightly stack the sausages in the jar. Place all the dry spices and salt in a saucepan. Pour in the water …
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WEBSprinkle in fresh jalapeños for an additional spicy kick or use corn kernels to enhance the texture. For a higher ratio of sausages, open (and add) a couple of cans for your …
WEB3.) Crush the hard spices in mortar & pestle (or ziploc with rolling pin) 3.) To make brine, place the salt, potassium chloride, and all hard spices in a pot with four cups water …