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Big Mama Pickled Sausage
Created by: Howcan Team
Ingredients
- 12 large sausages
- 2 cups of white vinegar
- 1 cup of water
- 1/4 cup of pickling salt
- 1/4 cup of sugar
- 2 tablespoons of whole black peppercorns
- 2 tablespoons of red pepper flakes
- 4 cloves of garlic, smashed
- 2 bay leaves
Instructions
- In a large pot, combine 2 cups of white vinegar, 1 cup of water, 1/4 cup of pickling salt, and 1/4 cup of sugar. Bring the mixture to a boil, stirring until the salt and sugar are dissolved.
- Add 2 tablespoons of whole black peppercorns, 2 tablespoons of red pepper flakes, 4 cloves of smashed garlic, and 2 bay leaves to the pot. Let the mixture simmer for 5 minutes to infuse the flavors.
- While the pickling liquid is simmering, place 12 large sausages in a large heatproof jar or container.
- Carefully pour the hot pickling liquid over the sausages, making sure they are completely submerged. Let the sausages and pickling liquid cool to room temperature.
- Once cooled, cover the jar or container and refrigerate the pickled sausages for at least 24 hours before serving. The pickled sausages can be stored in the refrigerator for up to 2 weeks.
Big Mama pickled sausage has a rich history rooted in Southern cuisine. This beloved snack originated in the Southern United States, where it quickly gained popularity for its bold flavors and satisfying crunch. The recipe typically involves pickling sausages in a tangy brine, infusing them with a zesty and slightly spicy kick. Chefs and home cooks alike have put their own unique spin on this classic treat, with variations in seasoning and pickling methods. Today, the best versions of Big Mama pickled sausage can be found in local Southern delis and convenience stores, where it continues to be a staple snack for many. The key to getting this dish right lies in the perfect balance of tanginess and spice, making it a must-try for anyone craving a taste of Southern comfort food.
20 min
12
180 calories
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