Pickled Sausage and Fish
Featured Pinch Tips Video
- 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.