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Re: Re: Pickled baloney in Phoenix AZ???
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Posted by JDK on January 15, 2003 at 08:22:25 from (209.206.208.143):
In Reply to: Re: Pickled baloney in Phoenix AZ??? posted by Rod MI on January 14, 2003 at 23:26:14:
Came across this'n on Web
MY MAMA'S "PICKLED SAUSAGE"
Use ring baloney, smoked sausage or any type of sausage that is already cooked. Peel off skin and slice into 1/4 inch slices and start a layer of sausage in the bottom of a quart jar. Add a layer of sliced onion cut into the same thickness. Continue until jar is filled with layers of onion and sausage. Pour on the "brine" until everything is covered. Mix 1/2 cup sugar with 3/4 cup vinegar in a 2 cup measure. Add enough water to make 2 cups. Stir thoroughly until sugar is melted. Brine will be tart but meat and onion will absorb that. Store in refrigerator overnight keeping covered. Keep in refrigerator.
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