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Pickled Sausage
Reviews:
November 07, 2010

I just got done making these. I made a few changes..First, since I have never pickled sausages or eggs I had read many recipes and got tips from each that I used in this recipe. First I did eggs and sausages together. I also used several meats to see what worked out best. Cheap hot dogs not beef, cause other reviews said all beef caused oil to float on surface. Second regular lil smokies, third sausage links. Then of course I boiled some eggs and pealed them and added to the jar. As far as the brine I used the 4 cups of vinegar, but only 2 cups water. I increased the salt to 3 TBS, added 3 bay leaves, 1 tsp basil, black pepper, 10 whole peppercorns, 2 TBS red cayenne pepper, 1 tsp red pepper flakes, sea salt, 10 drops red food color, & 4 cloves of fresh garlic. I minced 2 cloves and cooked in the brine . The other 2 I crushed and added to the jar. Once I cooked the brine and added all the meats and eggs I poured the vinegar over everything and closed it up..After it sat for about 2 hours it was killing me and I had to taste something. I pulled out a hot dog and I have to tell you that in a couple days these will be great!! There gonna b a little spicy and have a good zing..That's what I wanted. I am trying to copy cat Tijuana mama's, Red Hots, etc. This recipe is gonna do that. I plan on staying out of them for at least a week :) before I dig in... ~~ Fingers Crossed~they make it that long.

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