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

I will have to give it a try. Thanks.

I have to try it.....thanks!

TTT for the later shift.

Thanks for recipe. I have been looking for one like the Penrose Red Hots.

I don't have a smoked egg recipe. But I do have a smoked egg recipe.
Man o'man is they tastey. If you would like I will look for it and paste it here.

Sure never had a smoked egg before.

Drifter

Pete,

can I copy this ?

Wait,,,you do have a smoked egg recipe or you don't? I'm easily confused, if you do have one please paste it!

Here ya go.

8 eggs
1 tsp. salt
1 tsp. sugar
4 tbsp. dark soy sauce
2 tsp. liquid smoke

Hard boil eggs. Cool them completely, then shell them. Combine with salt, sugar and soy sauce with 1 cup warm water and stir to dissolve the salt and sugar. Place eggs in a quart jar and pour the warm liquid over them. Leave the eggs at room temperature for one hour. Then refrigerate them for 24 to 36 hours. Pour liquid smoke into the jar 2 to 4 hours before serving. Drain the eggs and cut each one in half. Serve cold.

I slice my eggs for eating.

1) A slice of smoked egg on a Ritz cracker and a small slice of cheedar cheese. Eat then chase with a good dark beer.
Step 2) Redo step #1.

Dang that sounds good. Kind of sounds like tea eggs or soy eggs. Lots of egg talk around here lately

Eggs are always good eats.

ADC, I think it was, posted a recipie for pickled eggs last year around Easter. A little oil was added and it really made the flavor stick to your tounge!

I still have a few blue and red veined eggs in a jug on the fridge now that I think of it. Very good.

Sure thing Buzzy. Think might be a goodun for the archives.

Drifter