Pickled and Stuffed Sausages for Beer

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This is an exclusively beer snack, perfectly suited for what is commonly referred to as a 'beer binge'. Familiar feeling when after 3 mugs of beer your stomach starts to itch and you want to throw in 'something'? Dark beer does not go with this dish! In general, it's an acquired taste and not everyone appreciates it. But personally, I highly recommend it!!!

Ingredients

Onion - 4 pieces
Orange Bell Peppers - 2 pieces
Water - 1 qt
Vinegar essence - 13 fl oz
Bay leaf - 4 pieces
Green peppercorns - 12 pieces
Spices - 2 pieces
Ground clove - 2 pieces
Sugar - 2 teaspoons
Salt - 2 teaspoons
Sausages - 3 lbs
Habanero Pepper - 3 pieces

Step by Step guide

Step 1

First, prepare the marinade. In a pot, pour in 1 liter of water, 400 ml of vinegar (7-9%), add 4 bay leaves, 10-15 black peppercorns, 2 allspice berries, 2 cloves, and 2 teaspoons each of sugar and salt. Bring to a boil and turn off after 3 minutes of boiling. Then set aside to cool on the windowsill.

Step 2

Meanwhile, peel the sausages from their casing (using your hands or a knife, whichever is easier. Just be careful not to 'injure' them too much, as they usually peel quite poorly). Then make a lengthwise cut, about 2/3 of the thickness of the sausage. Next, slice the onion, the peeled bell pepper, and 1 hot pepper into rings.

Step 3

In a 3-liter jar, layer the onion with bell pepper and hot pepper, alternating layers with the sausages until the jar is full, adding spices from the marinade (push the remaining 2 hot peppers to the sides for aesthetics). Pour in the cooled marinade and seal with a lid. Place the jar in the refrigerator for 2 weeks.

Step 4

When serving, stuff each sausage with onion, bell pepper, and a quarter of a pickled cucumber, cut lengthwise. Cut the stuffed sausages into 2-2.5 cm pieces while enjoying the beer, and serve with rye-wheat bread and (if desired) mild mustard, like Dijon.