PSA For Those Who Like Pickled Sausage

Keep the jar in the glove compartment.

you do you man but I ain’t eating that.
at least not on purpose

These similar to the Tijuana mama? I crush those things.

They are just like the Tijuana mammas (mild) as far as taste but they don’t look the same. Also, (I admit this is kind of gross) these don’t have the little white mystery nuggets in them like the gas station variety. These seem to be a higher quality sausage as opposed to the wiener that is the gas station variety.

I found these on the bottom shelf under the big beef jerky wall on the snack aisle at Walmart. They were right next to the big logs of summer sausage.

Be warned, if you do not enjoy vinegar/pickled items, they will be stout. I put vinegar in most things I cook and can almost sip it while eating so these are fairly tame IMO.

I’ve tried pickling good smoked sausage and I always get subpar results. I wish I could imitate these cheap sausages with a superior product at home, but I can’t.

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What is your recipe for pickling eggs? I always buy them but would love to make some.

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Very simple really. I use medium size eggs and hard boil them till done and the trick I use to peel them and not damage the egg is to take them off the stove, dump the hot water and replace it with running cold water and crack the eggs in several places so the water gets between the egg membrane and the egg for easier peeling. It also is better to use fresh eggs and not ones sitting in the fridge for a couple weeks to boil.

Then I cut up some onion in fairly thick pieces, slice some fresh garlic and pack the jars with this and the eggs. I add enough vinegar to half fill the jars and top it off with cold water. Pour off the liquid into a pot, add salt to taste and bring it to a boil.

Just prior to pouring the brine over the eggs, I'll add some mustard seed and if I want some zing, I'll add pepper flakes. Pour the brine over the eggs, wipe off any brine from the top of the jars and put on the lids and tighten them down. Then just let them sit and they should form a seal as they cool.

Any jars that don't seal, let them come to room temperature and put them in the fridge. I usually wait about 2 weeks before I open them to eat.