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Pickled Sausage

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Rating: 5/5
1 review

ready in: over 5 hrs
serves/makes:   10

recipe id: 2227

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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.

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67 calories, 5 grams fat, 6 grams carbohydrates, 2 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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    Guest at


    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!

    Guest at

    REVIEW: 5 star recipe rating
    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

    Guest at


    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.

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