Pickled hot sausage.

[Chuckbuster]

Thanks for posting OP. Let us know "how" hot they ended up.

Yes. I am very interested in hearing how this turned out...I'd love to give it a try.

 

[Scotty454]

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...

Scorpions are NO JOKE, they're over a million scoville, aren't they? A scotch bonnet is maybe a third of that, if even. And even they're too damn hot, haha.

The Trinidad Moruga Scorpion gets a big nooooooope from me

 

[MIRAMICHIER]

You're going to have to a fire extinguisher in the outhouse I think.Let us know on the severity of output.Also they look great.

 

[Sakoman .308]

Don't Fart, you'll burn the house down!

 

[NHunter]

Scorpions are NO JOKE, they're over a million scoville, aren't they? A scotch bonnet is maybe a third of that, if even. And even they're too damn hot, haha.

The Trinidad Moruga Scorpion gets a big nooooooope from me

They are the hottest known natural pepper.
I still have about 8 dried pods. I have cooked with them a couple of times, using finger nail sized pieces for 4 quarts of chili. Their flavor is exceptional. Only thing hotter would be capsicum resin, and or pure capsicum crystals themselves...

 

[MiG25]

How'd they turn out?

Not a canning expert but once you add vinegar they are not low acid anymore.

 

[Arclight]

How'd they turn out?

Not a canning expert but once you add vinegar they are not low acid anymore.

Sorry for late reply. They were great. And had a nice amount of heat. I have one jar left. I am looking at getting a canner for the next batch, as they take up too much room in the fridge.

 

[geologist]

I'd wash my hands carefully if I ate one without utensils..........

 

[Bare]

Wow this sounds good

 

[Arclight]

I'd wash my hands carefully if I ate one without utensils..........

Yes, care must be taken. When I was making them it was like I hosed down my place with a can of mace. Mrs Arclight was not a happy camper.....

 

[Arclight]

Wow this sounds good

Give em a try! If you like hot sausage, this will do it. I am eating the last jar with crackers, cheese, and lots of cold beer.

 

[Arclight]

Anyone else try something like this? They were great. And the exit was not as bad as I thought...

 

[Papaclaude]

To those advocating pressure canning - given that they're pickled, there should not be an issue with them. I definitely used to pressure can all my meat, fowl and fish, but I have pickled eggs, cucumbers, fish, carrots, green beans, cauliflower, etc. without pressure canning. If you are using 5% vinegar, not sure I'd dilute it, but the 7% with 2 cups of water should be fine.

I may give them a try. Wonder if smoking first would add anything?