Ingredients
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4 cups water
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4 cups distilled white vinegar
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2 tablespoons salt
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10 drops red food coloring (Optional)
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10 links smoked beef sausage
Directions
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Inspect one quart-sized jar for cracks and ring for rust, discarding any defective ones. Immerse in simmering water for 5 minutes. Wash new, unused lid and ring in warm soapy water.
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Meanwhile, bring water, vinegar, salt, and food coloring to a boil in a large pot over medium-high heat.
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At the same time, cut sausage links in half or thirds, depending on size.
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Place sausage links into the sterilized jar. Pour in as much hot vinegar mixture as needed to fill the jar, then secure the lid and immediately place into the refrigerator. Serve after 2 days.
Editor's Note:
Nutrition data for this recipe includes the full amount of brine, but not all of the brine will be used.
Nutrition Facts (per serving)
| 136 | Calories |
| 12g | Fat |
| 1g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 136 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 5g | 25% |
| Cholesterol 29mg | 10% |
| Sodium 1882mg | 82% |
| Total Carbohydrate 1g | 0% |
| Protein 6g | 12% |
| Calcium 4mg | 0% |
| Iron 1mg | 4% |
| Potassium 76mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
