Page 285 - C:\Users\ralph\Documents\Flip Book\

Pickled

Polish sausage brine

Ingredients

Brine:

2 cups white vinegar
1 tbsp pickling spice
½ tbsp ground cayenne
½ tsp ground black pepper
1 tbsp red pepper flakes
1 tsp minced garlic (1-2 cloves)
1 tbsp dried minced onion, (or a small diced onion)
1 tsp paprika
Pinch of all spice

Lagniappe

On medium heat combine the salt & vinegar, you can add ½ cup of water for
a milder brine and cider vinegar for a milder flavor, bring to a boil and let
simmer

Place the cooked sausages into the jar you are using and fill the jar

Place the onions, spices, garlic and remaining spices on top of the sausages in
the jar

Pour the hot vinegar in with the sausages

Let cool and place in the fridge for about a week.

NOTE: this brine is great for eggs as well, just add a couple pinches of sugar

NOTE jalapenos and banana peppers work great

285