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I unveiled both jars today. Upon opening, they had a very similar smell to the penrose brine, that was a good start. I had two batches. One was made with fresh garlic pieces and onion, where the other was of spices. Upon trying, it seemed like it came out a little more spicy than expected...

Given that these have been in the fridge so far and are cold, would you recommend that maybe I transfer some to a smaller mason jar on Friday with some of the brine and let it room up to room temperature? maybe warm the smaller mason jar in some hot water? or have found the preference is to eat...

3 more days to go unto I can unveil on Friday, need my countdown calendar!

This is a related question to pickled hot sausage, but I was just trying to recall when I first encountered having a pickled sausage. Then I remember in the 80s, there was a red hot sausage you could buy in a package like you see today with Firecracker and Big Mama, etc. I think it was in...

I just made the second batch, except this time I minced up fresh garlic and white onion to add. I could tell when I was cutting the garlic that it may help bring out a little more flavor, but I will be able to compare both by next Friday. Word has already gotten around in the family, my...

Here is my first batch attempt and I have included some pictures below (see attachments). A few things I did. I ended up adding a Picking Salt for the preservation as specified, but then 1/2 tsp of Picking Spices for extra flavor. I also bought a fresh garlic and white onion to mince, but...

For over a 1/2 hour tonight, I was on the Amazon site looking to buy a box of the Penrose Red Hot Firecracker sausages, but talked myself out of it knowing that I will eat them all and that may not be too good given all the extra things and the type of meat used in them (i.e. mechanically...