Found this on another forum. Been looking for a good recipe forever like they used to have in the taverns when I was a LOT younger.
Penrose Hot Sausage Recipe.
Vs 3.0
Penrose Hot Sausage (later bought by ConAgra Foods and dropped in 2009) mixed the spices into the sausage before cooking and pickling. So, in order to achieve the desired level of spicy goodness the brine needs to be VERY spicy! I have made about 5 small batches trying to get the recipe as much like Penrose as possible, I think this is very close, at the very least if you liked Penrose Hot Sausage, you'll love this!
This recipe makes a one quart jar of pickled sausage. Scale up or down as desired.
__- 1/2 cup water
__- 2 cups white vinegar
__- 1/2 tbs Ground Cayenne Pepper
__- 1 tbs red pepper flakes
__- 1 tsp minced Garlic.
__- 1 tbs dried minced onion
__- 1 tsp Paprika
__- 1/2 tsp white pepper
__- 1 tbs salt
__- Lg pinch all spice
__- 28 oz pkg Hillshire Farms 'lil Smokies, or other precooked link sausage, cut in two. (MUST be precooked!) Kielbasa sliced about 1/2 inch thick works also. Hot dogs just don't work.
__- Or, use to pickle Boiled Eggs!
Directions
1* On medium-high heat, combine the water, salt, vinegar, and spices.
2* Bring the mixture to a boil. Cover and simmer for 5 minutes in a well ventilated area.
3* Place pre cooked sausage into a 1 qt sterile jar. Fill jar but don't pack tightly.
4* Pour the hot vinegar mixture in with the sausage, If there isn't enough, add some vinegar. Secure the lid.
5* Let cool, then place in the 'frige. keep Refrigerated after opening.
6* Ready to eat in 5 to 7 days.
When opened for the first time, there will be a layer of fat on top and the underside of the lid, remove if you want too.
--------------------------------NOTES------------------------------------------
Penrose Hot Sausage was discontinued by ConAgra foods in 2009, So if you're a fan, you're either SOL or you have to make them yourself. Pre ConAgra Foods the sausage was made from Beef and Chicken, once ConAgra bought the company they changed the recipe somewhat and the sausage was made from beef chicken and pork.
Great with crackers, chips, etc., and of course your favorite brewed adult beverage.
Note when cooking the brine keep ventilation going. Some say with the pepper and vinegar combination is close to mace LOL.
Drifter