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Pickled Sausage and Fish

Russ Myers


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.

★★★★★ 2 votes
1 Gallon
10 Min


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


1All fish to be pickled should be frozen for three days at 0°F in order to insure parasites are killed.
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.

About this Recipe

Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom