📝 About This Recipe
Capture the nostalgic, tangy snap of the legendary Penrose sausages with this meticulously crafted brine-cured recipe. These sausages are cold-cured in a vibrant, spice-infused vinegar solution that transforms humble smoked links into a zesty, savory snack with a signature neon glow. Perfect for those who crave a balance of sharp acidity, subtle heat, and a deeply satisfying salty finish that defines classic American bar food.
🥗 Ingredients
The Sausages
- 2 pounds Smoked Beef or Pork Sausages (Pre-cooked, skinless links like 'Lil' Smokies' or standard franks cut into 4-inch pieces)
The Brine Base
- 4 cups White Distilled Vinegar (5% acidity for the classic sharp profile)
- 1 cup Water (Filtered)
- 3 tablespoons Pickling Salt (Use pickling salt specifically to keep the brine clear)
- 1 tablespoon Granulated Sugar (To balance the harshness of the vinegar)
Aromatics and Color
- 5-8 drops Red Food Coloring (Optional, for that authentic neon Penrose appearance)
- 4 pieces Garlic Cloves (Smashed and peeled)
- 2 teaspoons Crushed Red Pepper Flakes (Adjust for desired heat level)
- 1 teaspoon Whole Black Peppercorns
- 2 pieces Bay Leaves (Dried)
- 1 teaspoon Yellow Mustard Seeds
- 1/2 teaspoon Coriander Seeds (Lightly cracked)
- 1 teaspoon Onion Powder
- 1/2 teaspoon Cayenne Pepper (For a lingering warmth)
👨🍳 Instructions
-
1
Thoroughly wash and sterilize two wide-mouth quart-sized glass jars and their lids in boiling water for 10 minutes. Set them aside on a clean towel to air dry.
-
2
Prepare the sausages by poking several small holes in each link using a toothpick or a clean needle. This allows the brine to penetrate deep into the meat for maximum flavor.
-
3
In a large stainless steel or non-reactive saucepan, combine the white vinegar, water, pickling salt, and sugar.
-
4
Add the garlic cloves, red pepper flakes, peppercorns, bay leaves, mustard seeds, coriander seeds, onion powder, and cayenne pepper to the liquid mixture.
-
5
Place the saucepan over medium-high heat and bring the brine to a rolling boil, stirring occasionally to ensure the salt and sugar are completely dissolved.
-
6
Once boiling, reduce the heat to low and simmer the brine for 5-7 minutes to allow the spices to bloom and infuse their flavors.
-
7
If using red food coloring, stir it into the brine now. Start with 5 drops and add more until you achieve a deep, vibrant crimson hue.
-
8
Pack the sausages tightly into the sterilized jars, leaving about 1 inch of headspace at the top. You can stand them vertically for a professional look.
-
9
Carefully pour the hot brine over the sausages, ensuring they are completely submerged. Use a clean butter knife to slide down the sides of the jar to release any trapped air bubbles.
-
10
Wipe the rims of the jars with a damp paper towel to ensure a clean seal, then screw the lids on tightly.
-
11
Allow the jars to sit at room temperature until they are cool to the touch.
-
12
Transfer the jars to the refrigerator. For the best flavor development, let the sausages cure for at least 7 days before opening. The flavor only improves with time!
💡 Chef's Tips
Always use pickling salt rather than table salt; the anti-caking agents in table salt will make your brine cloudy. For an even firmer 'snap', you can briefly blanch the sausages in boiling water for 60 seconds before packing them into the jars. If you prefer a milder snack, omit the cayenne and red pepper flakes and replace them with a teaspoon of mild paprika. Ensure your sausages are fully cooked/smoked before pickling; this recipe is a curing method for flavor, not a primary cooking method for raw meat. Always use clean utensils to retrieve sausages from the jar to prevent contamination and spoilage.
🍽️ Serving Suggestions
Serve chilled on a platter with sharp cheddar cheese cubes and buttery crackers. Pair with an ice-cold American Lager or a hoppy IPA to cut through the vinegar's acidity. Slice them up and add them to a bloody mary garnish skewer for the ultimate brunch accessory. Enjoy straight from the jar with a side of spicy brown mustard for dipping. Serve alongside hard-boiled pickled eggs for a complete vintage 'dive bar' snack experience.