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Pickled Sausage
May 11, 2014

Overall these turned out pretty well. I used a combo of kielbasa and beef-sausages. The kielbasa were slightly better. I omitted the red dye and substituted hot sauce because I prefer a less artificial look. I also recommend letting the pickling brine cool down for 45 mins or so. Boiling-hot liquid will draw out the fat from the sausages, leading to some rather unappetizing-looking fat chunks in the final product. For my subsequent batch I let it cool down and avoided this.

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