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Pickled HOT Sausages aka HOT MAMA


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#1 Masher

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Posted 24 October 2016 - 02:55 PM

I made this for some fishing friends last yr and it turned out so good it is now a household staple. 

 

For the burn I grew and used Carolina Reapers...I am sure you could adapt it to what ever "FIRE" pepper you have on hand.

 

Recipe is for 1 U.S. Quart Jar.

 

I reuse large pickle jars as pictured and even 1/2 gallon pickle jars.

Multiply recipe to fit jar size.

 

 

Brine PER QUART:

1.5 TBLS Canning/Pickling salt

1 Cup White Vin 5% acidity

2 Bay leaves

8-10 drops of red food coloring

Slivered Carolina Reapers - I like it hot so I use about 2 TBLS of slivered reaper peppers, seeds and membrane included.

 

Place into non reactive sauce pan and bring to a simmer...stir to dissolve salt. Remove from heat and cover. Let cool to room temp.

***DO NOT BREATH the FUMES from the heated brine...you will regret it.

 

Once Brine has cooled:

 

Take washed/sterilized jar and place into bottom of jar

 

Peeled Garlic cloves 2-10 (it's your choice)

1/4 tsp pickle crisp per qt

Slivered yellow onion..as many as you want..they are delicious and hold the fire as well

PRE COOKED German Sausages (I can get about 5 in a quart jar)

**(I put them in vertically but if the jar wont allow that you can cut as desired into any size you like). see picture

If you pack to tightly you will have white areas on your sausages...leave a little room for them to get all areas exposed to the brine solution.

 

Now pour the brine over the sausages...use enough BRINE to fill jar within 1/8" and tighten cap.

 

Place in fridge  2 weeks and enjoy....I wait usually 30days and have stored them up to 3 months.

 

***Must be stored in the Fridge..this is not a room temp counter safe recipe.

 

You can eat right out of the jar as is, but I prefer to hit em with the microwave 30 secs, to get the fats flowing and reaper even more activated.

 

This is what it looks like when the brine goes in....after 2 weeks the brine will be clear and the sausages, onions will be red.

 

I have used hotdogs, and just about any precooked ready to eat bratwurst or similar sausage.

Best flavors were German and beef or pork made sausages......I did not care for anything that was or contained chicken(texture was not the same)

 

wSkbKYV.jpg

 

 

This is not the brand used, but very similar in the casing and "real meat sausage" to get an idea.

you want a hard style precooked sausage.

 

8kRyvCg.jpg


Edited by Masher, 24 October 2016 - 05:32 PM.


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#2 The Hot Pepper

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Posted 24 October 2016 - 04:11 PM

As a kid they had this at the local theater in a big jar. Also red. Tasted like a soft deteriorating vinegar soaked meat sponge. Was actually pretty good lol.


I am going for max crust on the lower end


#3 Masher

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Posted 24 October 2016 - 04:26 PM

Give these a try...Especially with a German type sausage. 

 

These are not those mealy ground up "meat sponge" type.....these will SNAP with a CRISP sound and also when you bite into one.

 

They will take on the full heat value of the Reaper.

 

 

***Original thread was edited to include sausage pic  :P


Edited by Masher, 24 October 2016 - 04:48 PM.





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