Bar Room Pickled Eggs and Sausage
- 2 cups white vinegar
- 1 cup water
- 3 tablespoons picklng spice
- 1 teaspoon salt
- 1 tablespoon crushed red pepper
- 6-7 squirts Frank's Red Hot Sauce
- 1 tablespoon crushed garlic or powder
- 1 tablespoon dried onion
Hard boil 18 eggs and boil 3 packages Polish sausage until they float. Arrange eggs and sausage in layers, pack to top. Take care not to split eggs. Combine all other ingedients in a medium sauce pan and simmer for 5 minutes.
While still hot, carefully pour brine until full. Put lid on tight sake to mix for 3 days and enjoy!