By Craig Barney

The earliest recorded pickled sausage recipe dates back to about 1888 and comes to us from a pub owner in London who decided to sell the tasty morsels as an attraction to get more custom. Penrose sausages are a brand of pickled sausages made by the Penrose Company which discontinued selling jarred meats in 2009 due to the high costs. You can make a sausage very similar to Penrose pickled sausage in your own kitchen.


Step 1

Cook 2 lbs. of kielbasa and slice it into thick pieces 2 inches wide. Place the cut sausages in sterile jars.

Step 2

Place 1 cup of water, 3/4 of a cup of brown sugar, 3 cups of vinegar and 1 tsp. of crushed red pepper into a saucepan and bring to a boil.

Step 3

Lower the heat and simmer the ingredients for five minutes. Pour the mixture over the sliced sausages, loosely seal the jars and refrigerate for at least two days.

Step 4

Layer sterilized jars with 1/2 inch of sausages and 1/2 inch of sliced onion until the jars are filled to within 2 inches of the top.

Step 5

Mix together 1/2 cup of white sugar and 3/4 of a cup of vinegar in the measuring cup. Add enough water to make the mixture an even 2 cups.

Step 6

Stir with a wooden spoon until the sugar is dissolved. Pour the mixture into the jars with the onions and sausages and cover and refrigerate for at least two days.