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.
mixedchef COMMENT: If you use the "Earl Campbell" hot links, they are already red and quite spicy. Next use 5% vinegar straight, bring to boil add 2-3' pieces od sausage and turn off heat. Let sit until cool and refrigerate for a couple days. These are spicy sour,red and fantastic!
Oct 21, 2008
Chef Jon REVIEW:
If you cut the water in half and add your own spice i.e. jalapenos, hot sauce or I use dried serrano chiles and rehydrate when I boil the brine you get a hotter sausage
Apr 11, 2008
Silverfish COMMENT: Since there are many different sized "links" on the market, it would be helpful to know what size you are talking about. Either that or how much total weight is involved.