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Bar Room Pickled Eggs and Sausage

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Rate this recipe 3.3/5 (4 Votes)

Ingredients

  • 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

Details

Preparation

Step 1

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!

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