PICKLED SAUSAGE AND EGGS
when I was younger my mom used to make this but with just the sausage and vinegar. Since I loved pickled eggs I thought why not combine the two. Found one close to what I wanted and came up with my own. Thiers uses apple cider vinegar and sugar. I wasn't to hip on the sugar. So I tried it my way and its a hit with us.
Provided by Teri Halbrook
Categories Other Snacks
Number Of Ingredients 7
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
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