There is a recent sausage making thread here in this forum. Polish uses garlic and marjorum, as well as ground pepper. A pickled sausage would probably be a salt brine type, but I don't have any info on that part. Kielbasa is the polish sausage name and it can be either fresh or smoked.

This is just a guess because I've never eaten pickled sausage, although I do remember those big jars of pickled sausage behind the bar. Some sausages get part of their resistance to botulism from acidity which results from lactic acid fermentation. Could it be that vinegar would serve a similar purpose? Again, don't take this as fact. It's just a thought.

BTW, I never saw anyone eat either those sausages or the pickled eggs. I wonder if they were there just to meet the legal requirement that a bar must serve food as well as drink? Just another theory.

Jim

Thanx guys. What Ken said is just about what I expected and I'll go with it.

As for Jimster, I think you're right about the vinegar and I'm going to pickle some after I've smoked them. Your comment about no one eating them, of course, is far off the truth. Around here they sold like crazy until people found out about chicken wings from our neighbors in Buffalo. Forty years ago I had to buy them to get my wife to drink a beer.

There is a Chorzo type sausage made with vinegar added to the meat. Vinegar actaully 'cooks' the meat without heat. I know, as I ended up with very muxhy wet sawdust type consistancy when I added too much vinegar to the raw meat prior to stuffing. A lactic acid fermentation can be less 'damaging' to the meat after its been smoked/cooked and cured, but may not work well with meats, as its usually the result after a salt brining for vegetables like cukes and cabbage. Pickled eggs are still sold in most supermarkets, but are usually under refrigeration. I have never seen any kind of pickled sausages however.

I remember those. I haven't tasted one in years.

Try this (site link below):

"Guys this is a recipe sent to me by a Polish Chef I've made friends with. IT IS GREAT!!!
ENJOY!!
KAHUNA

KIELBASA W OCCIE (Pickled Polish sausage)
In pot combine 2-1/2 c distilled vinegar, 1-1/2 c water, 1/2 c sugar, 2 quartered onions, 1 sliced carrot, 2 buds garlic, 1 bay leaf, 1-2 grains allspice and 1 t crushed red pepper. Bring to boil, reduce heat and simmer on low covered until onion and carrot are tender. Set aside to cool slightly. Place 2.5 lbs smoked kielbasa, cut into 3 inch pieces in jar, and drench with strained marinade. When cooled to room temp., seal and refrigerate at least two days before serving. Feel free to juggle the quantity of sugar and spices as per personal preference. SMACZNEGO!
Rob Strybel"

Carol

Here is a link that might be useful: Pickled Polish Sausage

I haven't tried it in years, in fact so long I can't remember if I liked it (old age brain fade). But I do remember it being on every back bar years ago, but not anymore. Maybe the price has gone up so that people won't buy it, or that the younger generation has different tastes. I remember my Grandfather talking about pickled tripe ? on the back bars years ago, which I think was cows stomach, but I'm not sure. However there are two meat processing places within 30 miles of me that do venison that offer to make up pickled sausage. Take 2 lbs venison, get back 3 lbs pickled sausage in a glass jar. Price was $ 13 a jar. I have venison in my freezer and I was tempted to try it, but haven't as of yet. But will be watching this post to see what developes.

Carol,

The recipe says to refrigerate for at least two days before eating the sausage. It says nothing about refrigeration after that. I'm thinking it should be kept refrigerated. What is your opinion?

Jim

Hi Jim,

I would definitely refrigerate. In this case it's pickled but not a fermentation, so I can't see that there's any gain in leaving the sausage at room temp but clearly a downside in the risk.

I have seen some other pickled sausage recipes, but the one I posted struck me as having the most balanced combination of sugar, vinegar and spices. Of course you can play around with it, use other spices, more garlic and/or red pepper, and maybe some salt if your sausage is mild. Other recipes do call for a small amount.

I'm really interested in how this works for you. Now that you've brought the topic up I'm thinking this is something DH would love.

Carol

Ahh, o yes, the gallon jars of pickled keilbasi on the back bar..Along with eggs and even some pig hocks..Good ole days..I am actually making some pickled Venison Keilbasi this weekend..There are receipes out there if you want to can it also..MUST use a pressure canner if you choose that method..Aty least 10 psi canner for at least 1 hour..I am going to make it in quart jars with a simple vinagar, water/ garlic receipe, maybe a touch of red pepper ( crushed )..Then just refrigerate the jars..I had about 20 lbs of cured smoked venison Keilbasi made by a local German meat/ smoke house..Can't wait to try the finished product..I am Irish and Italian, but this Polish style venison is great..