Penrose Pickled Sausage Recipe

Penrose pickled sausages are a nostalgic and flavorful treat many people fondly remember.

These delicious snacks have become somewhat of a culinary legend, offering a unique blend of spices and tangy flavors that are hard to resist.

Once a staple in convenience stores and taverns across the US, the Penrose brand has been discontinued, leaving fans craving its distinctive taste.

Suppose you want to recreate this beloved snack at home; fret not!

You can make your own delectable Penrose pickled sausages with simple ingredients.

In this article, we’ll guide you through the steps you need to take to prepare a delicious batch of these flavorful treats in your kitchen.

How to Make Penrose Pickled Sausage

How to Make Penrose Pickled Sausage

Ingredients List

  • 28 ounces Sausage links (your preferred type)
  • 1/2 cup Water
  • Salt
  • 2 cups Vinegar
  • Red food coloring (optional)
  • 1 tbsp Crushed red pepper flakes
  • 1 tsp Garlic
  • Bay leaves
  • 1-quart mason jar with lid and ring

Step-by-step Process

Step 1: Preparation

Ensure you have a well-ventilated area or turn on your ventilator fan, as cooking can produce strong smells.

Find a quart jar to store your pickled sausages, preferably a 1-quart mason jar with a tight-fitting lid and ring.

Step 2: Cut the sausage

Cut the sausage links into halves or thirds, depending on their size.

Ensure to leave enough room in the jar for the hot brine, which will cover the sausages.

Step 3: Create the hot brine

In a large pot over medium-high heat, combine the water, salt, vinegar, red food coloring (if using), crushed red pepper flakes, garlic, and bay leaves.

Bring this mixture to a boil while continuously stirring until the salt has dissolved.

Step 4: Add sausages to the jar

Carefully place the cut sausage pieces into your clean and sterile quart jar.

Make sure to leave enough space between the sausage pieces to allow the hot brine to cover them fully.

Step 5: Pour hot brine over sausages

Once your mixture has reached a boil, reduce the heat and let it simmer for a few minutes.

Then, carefully pour the hot brine over the sausage in the jar, filling it until the sausages are entirely submerged under the brine.

Step 6: Seal and store

Secure the jar with a lid and ring, ensuring it’s properly sealed.

Store the jar in a cool, dark location and let it stand for at least 2 days before tasting to allow the flavors to mingle properly.

During these 2 days, the sausages will absorb the spicy goodness from the hot brine, giving them a delicious tangy taste.

If you prefer a spicier flavor, you can adjust the amount of crushed red pepper flakes to achieve your desired level of spiciness.

Remember to store your Penrose pickled sausages properly in the sealed quart jar to maintain their freshness and flavor.

Enjoy your homemade Penrose pickled sausages, and feel free to experiment with different types of link sausage or spice levels to suit your taste preferences.

Side Dishes for Penrose Pickled Sausage

Penrose pickled sausage is a popular and flavorful snack, but pairing it with some side dishes can enhance your overall experience.

Here are some great side dishes to serve with Penrose pickled sausage that can complement and balance their intense flavors:

Cold Beer

A cold beer is an excellent choice with your Penrose pickled sausage.

The crisp and refreshing taste of a cold beer cuts through the tangy and spicy flavors of the pickled sausage, making it a tasty snack combination—experiment with pairing different types of beers to find the one that best complements your sausage.

Cheese Platter

Choose a variety of cheeses, including mild, sharp, soft, and crumbly options.

Some great cheese options include cheddar, gouda, blue cheese, and brie.

Arrange them neatly on a platter with some crackers, letting your guests mix and match for a delightful contrast of flavors with the pickled sausage.

Fresh Veggie Sticks

Fresh veggie sticks bring a healthy and crunchy element to your Penrose pickled sausage spread.

Choose an assortment of vegetables like carrots, cucumbers, bell peppers, and celery sticks.

The natural, crisp flavors of the vegetables help balance out the richness and tanginess of the sausage, making for a refreshing and satisfying snack.

When serving Penrose pickled sausage, consider any of these side dishes to create a more complete and impressive spread.

Remember, keep it simple and let the bold flavors of the pickled sausage shine while the side dishes add balance, variety, and contrast to your snacking experience.

Ingredients Substitutes

When making Penrose pickled sausage, you can use several ingredient substitutes to adjust the flavor or accommodate your taste preferences. 

Sweet Paprika or Mild Chili

If red pepper flakes are too spicy for your taste, you can use sweet paprika or mild chili flakes as a substitute.

Garlic

Finally, suppose you’re not a fan of garlic or want to adjust the intensity of the garlic flavor in your pickled sausage.

In that case, you can either reduce the number of cloves used or experiment with different types of garlic, such as roasted or black garlic.

How to Store Penrose Pickled Sausage

Storing Penrose pickled sausage properly is essential for maintaining the flavor and freshness of this delicious treat.

In this section, we will go over the main storage methods and provide tips on how to get the best results.

Water Bath Storage

One recommended storage method is to use a water bath.

This involves placing the jar of pickled sausage into a larger pot filled with water, ensuring the water level is about an inch above the jar’s lid, then heating the water until the vinegar mixture inside the jar boils, which allows for the brine solution to better penetrate the sausage.

This helps to speed up the pickling process and enhance the flavor of the sausage.

Once cooled, store the jar in a cool, dark place away from direct sunlight.

Refrigerator Storage

Another standard storage method is refrigerating pickled sausages.

This works exceptionally well for refrigerator pickling recipes, which do not require a water bath or heat to be effective.

After preparing the pickled sausages and sealing the jar, simply place it in your refrigerator.

Refrigerated pickled sausages can last for several months if stored properly.

Sealed Container Storage

For long-term storage, storing the pickled sausages in airtight containers is crucial.

Vacuum-sealed jars or containers are ideal for this method, as they can help speed up the marinating process and ensure that the sausage remains fresh.

Store the containers in a cool, dark, and dry place away from direct sunlight.

If sealed and stored correctly, pickled sausages can last up to a year or longer.

By following these storage methods, you can confidently enjoy your Penrose pickled sausages, knowing they are fresh and delicious.

Common Mistakes to Avoid

Here are some common mistakes to avoid when preparing Penrose Pickled Sausage.

Overdoing the garlic

While garlic can add a wonderful flavor to the pickling brine, remember that a little goes a long way.

Using too many garlic cloves may overpower the pickled sausage’s other flavors.

One or two cloves should suffice, giving your brine a balanced and well-rounded taste.

Rushing the pickling process

Patience is vital when it comes to making Penrose pickled sausages.

If you don’t allow enough time for the sausages to sit in the pickling brine, the flavors will not fully develop.

Aiming for a minimum of one week in the refrigerator is recommended to allow the sausages to absorb the spices and vinegar properly.

By avoiding these common mistakes, you’ll be well on your way to creating delicious Penrose pickled sausages that will delight your taste buds.

Penrose Pickled Sausage Recipe

Penrose Pickled Sausage Recipe

These delicious snacks have become somewhat of a culinary legend, offering a unique blend of spices and tangy flavors that are hard to resist.
Once a staple in convenience stores and taverns across the US, the Penrose brand has been discontinued, leaving fans craving its distinctive taste.
Suppose you want to recreate this beloved snack at home; fret not!
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 8
Equipment
  • 1 quart mason jar
  • 1 large pot
Ingredients
  
  • 28 ounces Sausage links your preferred type
  • 1/2 cup Water
  • Salt
  • 2 cups Vinegar
  • Red food coloring optional
  • 1 tbsp Crushed red pepper flakes
  • 1 tsp Garlic
  • Bay leaves
Instructions
 
  • Ensure you have a well-ventilated area or turn on your ventilator fan, as cooking can produce strong smells.
    Find a quart jar to store your pickled sausages, preferably a 1-quart mason jar with a tight-fitting lid and ring.
  • Cut the sausage links into halves or thirds, depending on their size.
    Ensure to leave enough room in the jar for the hot brine, which will cover the sausages.
  • In a large pot over medium-high heat, combine the water, salt, vinegar, red food coloring (if using), crushed red pepper flakes, garlic and bay leaves.
    Bring this mixture to a boil while continuously stirring until the salt has dissolved.
  • Carefully place the cut sausage pieces into your clean and sterile quart jar.
    Make sure to leave enough space between the sausage pieces to allow the hot brine to cover them fully.
  • Once your mixture has reached a boil, reduce the heat and let it simmer for a few minutes.
    Then, carefully pour the hot brine over the sausage in the jar, filling it until the sausages are entirely submerged under the brine.
  • Secure the jar with a lid and ring, ensuring it's properly sealed.
    Store the jar in a cool, dark location and let it stand for at least 2 days before tasting to allow the flavors to mingle properly.
    During these 2 days, the sausages will absorb the spicy goodness from the hot brine, giving them a delicious, tangy taste.
    If you prefer a spicier flavor, you can adjust the amount of crushed red pepper flakes to achieve your desired level of spiciness.
( Former Private Chef )

After acquiring a professional culinary education at the Culinary Institute of America, Andrew honed his culinary expertise by working in some of the most prestigious restaurants and catering companies, where he gained valuable experience in crafting delicious and visually stunning gourmet dishes.

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