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12 oz smoked beef sausage, keilbasa, good hot dogs
cracked red pepper flakes
Cut sausage into 1 to 2 inch pieces and put into quart jar.
This should fill the jar just about to the neck.
Put spices in and fill the jar 3/4 full with white vinegar. Fill rest with water. Put lid on and shake.
Put in refrigerator for at least 3 days. I also use this recipe to pickle pork for Red Beans and Rice.