PS Edit: Well I snacked on some of this stuff yesterday..along with some half moldy cheese and a few crackers. Got a bad old tummy ache. Maybe it was just a coincidence but I dumped em just to be on the safe side. Swearing off moldy cheese while a while too. I dont think the crackers done it.
This recipe was pilfered from a nice fellow named Ottis over on another chat forum. Aint tried it yet but it sounds plausible and will try it soonish and report back. I aint adding any water to mine. I also want to use JC Potter Hotlinks..if I can find some.
Ottis said this one time (quote)
Penrose Hot Sausage Recipe.
This recipe makes a one quart jar of pickled sausage. Scale up or down as desired.
*1/2 cup water
*2 cups white vinegar, For milder flavor use Apple Cider Vinegar.
*1 tbsp salt (Pickling or Non iodine if available)
In each 1 qt jar: (Mild) For HOT add 50% more to each jar, for WILD, double.
*1/2 tbsp Ground Cayenne Pepper.
*1/2 tsp coarse ground black pepper.
*1 tbsp red pepper flakes.
*1 tsp minced Garlic, or, 1 or 2 garlic cloves minced with a check faced framing hammer.
*1 tbsp dried minced onion, or a small diced white onion.
*1 tsp Paprika.
*A pinch all spice for mildly hot recipe, or for HOT recipe, add Ghost or your favorite HOT chili/pepper.
*28 oz pkg Hillshire Farms 'lil Smokies, or other precooked link sausage, cut in two. (MUST be precooked!) Kielbasa sliced about 1/2 inch thick works also. Hot dogs just don't work.
Or, use to pickle Boiled Eggs, just add a little sugar to the brine or they're SOUR!!
1* On medium-high heat, combine the water, salt, and vinegar.
2* Bring the mixture to a boil. Cover and simmer for a minute in a well ventilated area.
3* Place precooked sausage into a 1 qt sterile jar. Fill jar but don't pack tightly.
4* Place spices, onion, garlic etc., on top of the sausage in the jars.
5* Pour the hot vinegar mixture in with the sausage, If there isn't enough, mix a bit more brine. Secure the lid while brine is still HOT!!
6* Let cool, then place in the 'frige. keep Refrigerated after opening.
7* Ready to eat in 5 to 7 days.
When opened for the first time, there will be a layer of fat on top of the sausage and the underside of the lid, remove if you want too.