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5 minutes
5 minutes
2890 minutes
- 4 cups water
- 4 cups distilled white vinegar
- 2 tablespoons salt
- 10 drops red food coloring
- 10 links smoked beef sausage
- Check one quart-sized jar for cracks and rust on the ring; discard any defective jars. Submerge the jar in simmering water for 5 minutes. Clean the new lid and ring by washing them in warm soapy water.
- In a large pot over medium-high heat, bring water, vinegar, salt, and food coloring to a boil.
- Cut the sausage links in half or thirds simultaneously, adjusting based on size.
- Fill the sterilized jar with sausage links and pour in the hot vinegar mixture to the top. Seal the jar tightly and refrigerate immediately. Serve after 2 days.
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