Pickled Eggs Sausage In Franks Redhot Recipes

PICKLED SAUSAGE AND EGGS

Steps:

• 1. Make sure Eggs are boiled and peeled, rinse to remove any shell left on them. Set aside to dry.
• 2. Slice Beef kielbasa into 1 to 1 1/2 inch pieces. Place in large pot.
• 3. Add eggs, onion, pickling spice and garlic.
• 4. Cover with Red wine Vinegar and water.
• 5. Bring to boil. Cover and reduce heat, simmering for 45 mins
• 6. Remove from heat let cool to room temp.
• 7. Using a large clean empty jar spoon in sausage, eggs and onions.(I used a 64oz empty jar, had some left over but I ate them)
• 8. Ladle in liquid until covered. Place cap on jar and refrigerate 24 hrs.
• 9. Next day skin off any hardened fat
• 10. keep refrigerated. should keep at least 2 to 3 wks. if they last that long

PICKLED SAUSAGE

Steps:

• 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.

BAR ROOM PICKLED EGGS AND SAUSAGE RECIPE - (3.6/5)

Steps:

• Hard boil 18 eggs and boil 3 packages Polish sausage until they float. Arrange eggs and sausage in layers, pack to top. Take care not to split eggs. Combine all other ingedients in a medium sauce pan and simmer for 5 minutes. While still hot, carefully pour brine until full. Put lid on tight sake to mix for 3 days and enjoy!