Pickled hot sausage.

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 :)
 
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...
 
How'd they turn out?

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