In article >,
Steve Wertz > wrote:

> I can't find any pickled sausages in the stores here in Austin.
> Other than those "Firecracker" things they sell at the Quickie
> Mart.
>
> I bought some mediocre sausages I'd like to pickle. I could just
> throw them in some vinegar w/crushed dried pepper and pray, but
> was wondering if anybody had a decent recipe they've used to do
> this before.
>
> Was thinking of a 3/1 vinegar/water ratio with an appropriately
> sized helping of peppers and a pinch or three of sugar - heated,
> and poured over sausages. Then letting sit for three days. The
> sausages are pork and beef and are 2/3" thick.
>
> -sw

You could cheat like I do when I make pickled Okra.

Buy a jar of Claussen's pickles.

Eat the pickles, keep the brine/juice.

Take the smallest fresh okra out of the packages, rinse them off and
place them into the reserved brine. Refrigerate for 2 weeks.

Should work with sausage and if you want it hotter, add a few slices of
Japapeno.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson