Ingredients

The following ingredients have 4 Servings
  • 2 pounds smoked sausage
  • 1 yellow onion (sliced)
  • 2 cups white vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 1 teaspoon crushed red peppers
  • 2 cloves garlic
  • 2 bay leaves

Instruction

  • Cut the smoked sausage into bite-sized pieces no more than a couple of inches long.
  • Add vinegar, water, salt, crushed red peppers, garlic, and bay leaves to a small saucepan. Set the saucepan over medium-high heat and bring to a boil, then reduce the heat and simmer for up to ten minutes, or until the salt has fully dissolved.
  • Remove the saucepan from the heat and let cool to room temperature. It can be placed in the refrigerator or freezer to cool faster.
  • When the brine has almost completely cooled, place your cut sausages in the quart jars, layering in onion slices with them. Then pour the cooled brine over the top to fill completely. Ensure each jar gets one bay leaf and clove of garlic.
  • Seal the jars and store them in your refrigerator for at least three days prior to enjoying, however, it is a good idea to wait a full week to allow the vinegary flavors more time to fully penetrate the meat.