Recipe: Pickled Smoked Venison Sausage

by
posted on June 18, 2024
Pickled Sausage

A tavern owner in the Czech Republic is credited for creating the first pickled sausage. The snappy smoked meat snacks went well with beer, and the idea didn't take long to spread. Beer drinkers stayed longer, enjoying food and drink. Finding a jar of pickled sausages in a pub or tavern is now standard across North America. However, the high-protein snack doesn't need to be reserved for those who enjoy suds.

Pickled Sausage in jars

Pickled sausage is a great snack or meal in the hunting blind or camp. This recipe is not pressure-canned, so refrigeration is required. However, the sausages have a great shelf life and don't take up much room in a cooler.

Pickled sausages can be enhanced with hot peppers, and don't be afraid to add some hard-boiled eggs to the mix. Experimenting with garlic sausage, smokies, bratwurst, pepperoni, European wieners and other smoked meats will allow you to find your favorites. However, a jar with variety is always best.

Materials

  • 1 quart-sized jar with a sealable lid

Pickled, smoked sausage in jars

Ingredients

  • 2 pounds of smoked sausage
  • 1 yellow onion, sliced
  • 1 jalapeno pepper, sliced (optional)
  • 2 cups of white vinegar
  • 1 cup of water
  • 1 Tbsp of pickling salt
  • 1 tsp of crushed red peppers
  • 1 tsp of pickling spice
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 Tbsp of Hot sauce (optional)

Directions

Pickled Sausage with brine
  1. Sterilize the jar with boiling water or place it in the dishwasher on a high heat setting. They can also be washed in hot water, stood upside down on a roasting tray while still wet, and placed into a preheated oven at 350-degrees Fahrenheit for 15 minutes.
  2. Combine the vinegar, water, pickling salt, crushed red peppers, pickling spice, garlic and bay leaves in a medium saucepan. Add the hot sauce if desired. Bring the contents to a boil and reduce to a simmer for 10 minutes. Remove from heat and let stand until cool.
  3. Cut the smoked sausage into one-inch pieces. Slice the onion and jalapenos.
  4. Layer the smoked sausages, onions and peppers in the quart-sized jar (wide mouth is best), filling it to where it narrows at the neck. If you pack the sausage without deforming it, there will be enough brine to cover the contents. Pour the brine over the sausage, then add the garlic, bay leaf and pickling spices to the jar.
  5. Screw the lid onto the jar and place it in the refrigerator for five days.

Your sausages must be fully cooked and smoked prior to packing them into the jars. The jars are not processed when filled, so they must be kept in the refrigerator.

Plated pickled sausage

Latest

Easton 5 LEDE
Easton 5 LEDE

New for 2025: Easton 5.0 Arrows

The 5.0 is a projectile-winner, a new speedy lightweight from Easton that offers multiple setup options.

New for 2025: The 5th-Generation Burris Fullfield Riflescope

To commemorate its 50th anniversary, Burris Optics has unveiled the completely redesigned fifth-generation Fullfield riflescope.

New for 2025: Delta McKenzie X-Ray Series

See actual internal vitals from 360 degrees, including an elevated treestand view with Delta McKenzie's X-Ray Series.

New for 2025: Traditions NitroBolt Muzzleloader

Traditions introduces NitroBolt, first-ever bolt-action muzzleloader designed to use patented Federal Firestick.

Henry Introduces Its Special Products Division (SPD)

Henry Repeating Arms explodes into 2025 with the unveiling of the company’s Special Products Division (SPD) with a mission to create an all-new series of customized, purpose-built firearms. And the SPD’s first launch proves that Henry isn’t your grand pappy’s lever-action anymore.

New for 2025: Hevi-Shot Hevi-18 28-gauge Shotshells

Hevi Shot's Hevi-18 is now loaded in 28-gauge in a 3-inch shell, holding 1 ¼ ounces of No. 9 TSS shot, at a muzzle velocity of 1,200 fps.

Interests



Get the best of American Hunter delivered to your inbox.