pickled sausage and fish
(2 ratings)
The outdoorsmen/women in the family, will enjoy this delightful mix. Great as a snack for those on camping trips or even just when hanging out at the local bait shop.
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(2 ratings)
yield
1 Gallon
prep time
10 Min
method
Canning/Preserving
Ingredients For pickled sausage and fish
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1 1/2 lbs. fish fillets
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1 1/2 lbs. smoked sausage, fully cooked
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1 lg. onion
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2 Tbs. salt
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2 tsp. mixed pickling spices
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7 Tbs. sugar
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1 1/2 oz. dry white wine
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apple cider vinegar
How To Make pickled sausage and fish
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1All fish to be pickled should be frozen for three days at 0°F in order to insure parasites are killed.
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2Cut fish fillets into 1-inch or 1 1/2-inch chunks; remove bones. Slice sausage into 1/2-inch rings. Chop up onion. Place all these ingredients into a large (gallon) sterilized jar, packing loosely. Mix salt, pickling spices, sugar, wine, and enough cider vinegar to cover ingredients in jar. Shake the jar (or stir) to mix all ingredients. Refrigerate four days, stirring occasionally.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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