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This week, on Chef Dyno...

Originally Posted by ryuut1 [You must be logged in to view images. Log in or Register.]

Pickled Sausage:

Preferably, you want non-cooked smoked cajun sausage. Andouille is the best for this. If you want to skip ensuring your raw pork is cooked through, then buy Red Hots. They are a precooked sausage. The most important thing is that you have a good casing ALL the way around, no open ends.

You need a jar, and you need to sterilize it. Lid as well.

Now then: Cook your sausage in a frying pan with a tiny bit of vegetable oil, the goal here is just to get the casings crispy. Crush about 5 good size cloves of garlic, a bay leaf and a couple jalapenos and put them in the jar. Then arrange your sausages inside the jar. Fill the remaining space in the jar with 75% apple or white vinegar(i like the bite of a mix) and 25% Lousiana hot sauce.

Lid, shake well and refrigerate 3 days before eating.

TIP: For quicker pickling, heat up the vinegar/hotsauce mix to a high simmer before adding it to the jar.

BAM!