Pickled Sausage and Fish
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- 1 1/2 lbs. fish fillets
- 1 1/2 lbs. smoked sausage, fully cooked
- 1 lg. onion
- 2 Tbs. salt
- 2 tsp. mixed pickling spices
- 7 Tbs. sugar
- 1 1/2 oz. dry white wine
- apple cider vinegar
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.