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Spicy Pickled

Polish sausage

Ingredients

(Makes 1 quart)

½ cup water
2 cups white vinegar
1 tbsp kosher salt
1 ½ tsp cayenne
1 tbsp crushed red pepper flakes
1 tsp fine ground black pepper
10 black pepper corns
1 tsp paprika
1 tbsp minced white onion
2 crushed garlic cloves
1 habanera or ghost pepper
2 lbs good kielbasa or polish sausage

Lagniappe

In a medium sauce pan combine the water, vinegar, and salt and bring to a
boil. Cover, reduce heat and simmer for two minutes, remove from heat and
set aside.

Arrange and pack the sausages in a clean mason jar

Distribute all the spices on top of the sausages. Add the minced garlic and
onion. If you’re using a hot pepper, stick it down in the center of the jar.

Pour the hot vinegar over the sausages, seal the jar and allow about a week
for the sausages to pickle.

NOTE: this is also great brine for pickling hard-boiled eggs; just add a tbsp
of sugar and a little more paprika

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