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 August 21, 2012 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!
Chef Jon October 21, 2008 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
Silverfish April 11, 2008 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.
It's ok to cheat a little by using convenience foods in your cooking. Refrigerated crescent roll dough comes in very handy in recipes like cheddar spinach appetizer squares, mini pepperoni rolls, or simple bear claws.