May 02, 2014
Categories: Snacks, Pork, Pork Sausage, Appetizers, Italian, Native American, North American, Add it in the lunch box, Budget-Friendly, Canning/Preserving, Easy/Beginner Cooking, Make-Ahead, Entertaining, Fall/Autumn, Game/Sports Day, Picnic, Potluck, Regional Holiday, St Patricks Day, Summer, Winter, Marinate, Stove Top, Gluten-Free, Make it from scratch, Spring more
"This is a great treat my Hubby and his buddies enjoy when they get together. I usually serve this chopped into bite sized pieces along with other pickled meats, pickled eggs and a cheese tray. If gluten intolerant make sure you are using gluten free sausage."
- Serving Size: 1 (55 g)
- Calories 44.6
- Total Fat - 2.9 g
- Saturated Fat - 1 g
- Cholesterol - 8.3 mg
- Sodium - 220.7 mg
- Total Carbohydrate - 1.1 g
- Dietary Fiber - 0.2 g
- Sugars - 0.3 g
- Protein - 2.3 g
- Calcium - 9 mg
- Iron - 0.3 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Boil the sausage until cooked through, about 25 to 30 minutes.
In the meantime, bring the vinegar, hot sauce, vegetable cocktail, onion flakes, salt, mustard seed and hot pepper flakes to a boil; reduce heat and simmer covered for a couple of minutes.
Place the bay leaf and garlic clove in a clean 1 litre mason jar.
Drain the sausage and place in the jar.
Pour the liquid into the jar up to the base of the rim of the jar, making sure the sausage is covered with liquid.
Screw on the lid and allow cooling to room temperature before placing in the refrigerator.
These will keep for a couple of months while refrigerated.
Tips & Variations
No special items needed.