Recipe: Pickled Sausage (2)

Hi Laura -- Sorry you didn't get any responses. I am not familiar with pressure-cooked eggs. I found 186 recipes for pickled eggs, but they all looked familiar -- a boiled brine poured over the eggs, that are then kept in
the refrigerator. Let me know if you want me to post a couple of those.

Here are 2 pickled sausage recipes I found. Hope they are close to what you are looking for.

Pickled Polish Sausage

2# Polish sausage (Kielbasa)
sliced onions
1 c. water
3/4 c. brown sugar
3 c. white vinegar
1 t. crushed red pepper

Put sausage in a jar with sliced onions. Use cooked sausage and don't recook. Boil rest of ingredients and simmer 5 minutes. Pour over sausage and let set in refrigerator 1-2 days before serving.

Mama's Pickled Sausage

Use ring baloney, smoked sausage or any type of sausage that is already cooked. Peel off skin and slice into 1/4" slices and start a layer of sausage in the bottom of a quart jar. Add a layer of sliced onion cut into the same thickness. Continue until the jar is filled with layers of onion and sausage. Pour on the "brine" until everything is covered.

Mix 1/2 c. sugar with 3/4 c. vinegar in a 2-cup measure. Add enough water to make 2 cups. Stir thoroughly until sugar is mixed. Brine will be tart but meat and onion will absorb that. Store in refrigerator overnight, keeping covered. Keep in refrigerator.