penrose hot pickled saugage

[stonecutter1]

When I was growing up I used to love the pickled hot sausages at the bowling alley. From time to time I can still find them. Does anyone have a recipe for making your own?

 

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[truckinbutch]

I don't know whether the pickle gave them the flavor or if the flavor was in the meat mix and invaded
the pickle . Survived on them for many years following my renegade Uncle from bar to bar .
Can tell you that the leftover pickle in a half gallon jar is a great start for pickled eggs .
For your benefit and mine I hope someone has an answer . We can hot peppers and dogs and it is not
the same .

 

[stonecutter1]

When I do find the jars of pickled hot sausage I love to save the brine (or whatever you call it) put hard boiled eggs in it to pickle them. It takes about 3-4 weeks to pickle them really good.

 

[truckinbutch]

When I do find the jars of pickled hot sausage I love to save the brine (or whatever you call it) put hard boiled eggs in it to pickle them. It takes about 3-4 weeks to pickle them really good.

Yea , 3-4 weeks if you can force yourself to stay out of them that long

 

[coastiegreenman]

Ok, I have found the Penrose sausage jarred. Same sausage same formula, both hot and regular. In fact the sausages are of a little better quality meat but still have that same texture we love. Look for "Backroad Country" manufactured by Troyer Cheese, Inc, Millersburg OH 44645. Troyer Cheese       Home