Recipe(tried): Pickled Sausage

This might not seem like much of a recipe to you, but it's what I do and my
family loves it. I take polish sausage, smoked sausage any kind of cooked
sausage you want like, cut it into 1 inch pieces and put in a canning jar. I
like the latch type. Fill with vinegar to about 1/2" from top. Add dried,
crushed red pepper. Depending on how hot you want it, anywhere from 1 - 2
teaspoons to a Tablespoon or two. You can just put this in the fridge, or put
the jar into boiling water then seal. Either way, you've got Penrose style
sausage and it is