pickled sausage and fish
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.
prep time
10 Min
cook time
method
Canning/Preserving
yield
1 Gallon
Ingredients
- 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
How To Make pickled sausage and fish
-
Step 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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Step 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.
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