Pickled Sausage

Pickled Sausage

4 cups water
2 tablespoons salt
4 cups distilled white vinegar
10 drops red food coloring (optional)
10 links smoked beef sausage

In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.

04/30/2018

recipepes.com Pickled Sausage, recipe PT15M PT1H 5 455 calories

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