Pickled Sausage and eggs
Featured Pinch Tips Video
- 2 pkg
- beef keilbasa
- 24 oz
- red wine vinegar
- 12 oz
- eggs boiled and peeled
- 2 Tbsp
- pickling spice
- onion chopped
- 5 clove
1Make sure Eggs are boiled and peeled, rinse to remove any shell left on them. Set aside to dry.
2Slice Beef kielbasa into 1 to 1 1/2 inch pieces. Place in large pot.
3Add eggs, onion, pickling spice and garlic.
4Cover with Red wine Vinegar and water.
5Bring to boil. Cover and reduce heat, simmering for 45 mins
6Remove from heat let cool to room temp.
7Using 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)
8Ladle in liquid until covered. Place cap on jar and refrigerate 24 hrs.
9Next day skin off any hardened fat
10keep refrigerated. should keep at least 2 to 3 wks. if they last that long