Pickled hot sausage.

Arclight

Arclight

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I just finished pickling 6 1L jars of sausages. They will be very hot I hope. I used 2 club packs (about 8lbs) of pork sausages from Costco.

The brine was 10 cups of vinegar, 2 cups water, 1 tbsp each of cayenne powder, mustard powder, sea salt, Chilli powder, hot horse raddsh. 3 tbsp of black pepper corns, minced garlic, and the about 200ml of Frank's red hot.

In the jars, went 2 bay leaves, 2 chopped jalapeño peppers, 2 chopped scotch bonnet peppers, 2 cloves of garlic, and a few dashes of Frank's red hot, and a few dashes of Worchester sauce.

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These will be ready for deer season in 5 weeks.
 
They are in the fridge. They should be nice and hot for deer season next month. It smelled like I sprayed mace in my house. My wife was not impressed when she got home from work. They will be great with crackers, cheese, and cold beer. I'll let you know how they turn out. And we will see how the exit strategy works out. :)
 
Interesting. I can't say I've ever had anything like this before...

Did you cook the sausage first? (in the brine?)

"In the jars, went 2 bay leaves, 2 chopped jalapeño peppers, 2 chopped scotch bonnet peppers, 2 cloves of garlic, and a few dashes of Frank's red hot, and a few dashes of Worchester sauce. "

- all this went into each jar, or total into all 5 jars?

Did you pressure can the jars after? What pressure, and for how long?

Thanks, they look awesome!
 
Sniper-T said:
Interesting. I can't say I've ever had anything like this before...

Did you cook the sausage first? (in the brine?)

"In the jars, went 2 bay leaves, 2 chopped jalapeño peppers, 2 chopped scotch bonnet peppers, 2 cloves of garlic, and a few dashes of Frank's red hot, and a few dashes of Worchester sauce. "

- all this went into each jar, or total into all 5 jars?

Did you pressure can the jars after? What pressure, and for how long?

Thanks, they look awesome!
Click to expand...

I boiled the sausages in water first. The ingredients were for each jar. I did not pressure can the jars, they were filled to the rim with the hot brine. Once they were cool the lids sealed themselves.
 
Anytime you "can" meat, it should be pressure canned. OP may get away with it because of the refrigeration and only 30 days duration but it is not a recommended practice at all.
 
Arclight said:
I boiled the sausages in water first. The ingredients were for each jar. I did not pressure can the jars, they were filled to the rim with the hot brine. Once they were cool the lids sealed themselves.
Click to expand...

Interesting. I was always under the impression that meat should be pressure canned.

Thanks for the details. Will have to try this... Have a plant full of Moruga Scorpions just begging to be eaten!
 
teknition said:
Anytime you "can" meat, it should be pressure canned. OP may get away with it because of the refrigeration and only 30 days duration but it is not a recommended practice at all.
Click to expand...

There is this thing called botulism and it is nasty.
Canning requires lots of attention to detail and should not be taken lightly.
''Water Bath'' canning has been around for a long time...before pressure vessels even.
I know of a couple folks who do water bath for canning salmon and thats an all day process and then some.

From the Globe&Mail 25 YEARS AGO... (Sept. 12-18, 1985)

Garlic oil blamed in botulism outbreak

A brand of liquid garlic used in the beef dip at White Spot restaurants was blamed for a bizarre botulism outbreak that affected dozens of customers.

Vancouver's chief medical officer, John Blatherwick, said on Thursday that 21 cases of food poisoning had been confirmed so far, with another half-dozen people showing symptoms of the illness.

All but one of the victims had beef dips containing the garlic oil at the White Spot's Georgia-and-Cardero location between Aug. 29 and Sept. 10, said Dr. Blatherwick, adding that health officials suspect the product was not properly refrigerated.

Since officials were unable to find any evidence the garlic oil had been mishandled between its Toronto distribution centre and the restaurant, the investigators are focusing on the company's actions, he said.

After initially blaming a single bottle of tainted garlic oil for the outbreak, federal officials on Tuesday ordered suppliers to stop distributing the product.

Five of the 21 victims remained on respirators on Thursday; however, all were expected to survive, Dr. Blatherwick said.

Flash forward: The outbreak, which affected a total of 37 people, prompted Health Canada to recommend that all manufacturers of garlic in oil products add preservatives to prevent botulism.

Special to The Globe and Mail

http://outbreakdatabase.com/details...chantarelle-mushrooms-1987/?organism=Botulism

Those are two not so recent to Vancouver , but the errors are there.

Not trying to be a Negative Neddy Union Thug , just do some research before attempting home canning for the first time .

Rob
 
I've been canning for 30+ years and helped my mom for a number of years before that. I have a pantry full of home canned bear, salmon and sucker, that I pressure can.

Yes, I was surprised too about the op not doing it, but if he is refrigerating and eating quickly, he should be alright. Plus the fact that he cooked the meat first, as opposed to cold packing the jars.

All good points though, and any canning, but particularly meat should not be taken lightly.
 
Canned meat needs to be done with a pressure canner in order to be safely stored at room temperature, but should be safe in the refrigerator if not pressure canned.
 
I basically followed the ops recipe, except I used Moruga Scorpions instead of the Scotch Bonnets.

If they turn out ok, I'll try some deer and or goose sausage this way too.

Not sure how to post pics anymore... :(
 
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