Pickled RedHot Sausage

This is a great treat my Hubby and his buddies enjoy when they get together. I usually serve this chopped into bite sized pieces along with other pickled meats, pickled eggs and a cheese tray.  For those of you who don't have access to Frank's RedHot Sauce, I do have a copycat recipe for it HERE

INGREDIENTS

6 Italian sausages

1 1/2 cups vinegar

1/4 cup Frank’s RedHot sauce

1/4 cup GF vegetable cocktail such as V8

1 tablespoon dehydrated onion flakes

1/4 teaspoon salt

1 teaspoon mustard seed

1/4 teaspoon hot pepper flakes, optional

2 bay leaves

1 clove garlic, crushed

DIRECTIONS

Boil the sausage until cooked through, about 25 to 30 minutes.

In the meantime, bring the vinegar, hot sauce, vegetable cocktail, onion flakes, salt, mustard seed and hot pepper flakes to a boil; reduce heat and simmer covered for a couple of minutes.

Place the bay leaf and garlic clove in a clean 1 litre mason jar.

Drain the sausage and place in the jar.

Pour the liquid into the jar up to the base of the rim of the jar, making sure the sausage is covered with liquid.

Screw on the lid and allow cooling to room temperature before placing in the refrigerator.

These will keep for a couple of months while refrigerated.