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Print this Recipe    Hi There,

We pickle sausage all the time. We use smoked sausage that is already
cooked. We slice it into 1 inch sections and put it in a canning jar (one
of those ones with) the latch lids). I fill up the jar with sausage and
then fill it up with white vinegar to about 1/2 inch from the top. I then
add some dried, crushed red pepper (to taste) maybe 2 tablespoons. We have
found that putting the open jar into a pot of boiling water (standing up
of course) until the vinegar boils helps the taste. Seal the jar, and put
it in the fridge. Within two days you have very tasty pickled sausage. It
seems to last several weeks. I don't know how long exactly, cause it never
"lasts" more than several weeks. : )

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