Easy Homemade Pickled Sausage (Print Version)

# Ingredients:

01 - 2 bay leaves.
02 - 1 clove garlic, crushed.
03 - 4 cups sausage, fully cooked and sliced.
04 - 1 tablespoon red pepper flakes, optional.
05 - 1 teaspoon pickling salt.
06 - 1 cup white vinegar.
07 - 1/3 cup apple cider vinegar.
08 - 3/4 cup water.

# Instructions:

01 - If your sausage is uncooked, preheat your oven to 350°F. Place the sausage on a baking tray and bake for 35 to 40 minutes, until its internal temperature reaches 160°F for beef and pork or 165°F for chicken and turkey. You may alternatively simmer it in water for 10 to 15 minutes until fully cooked. Allow the sausage to cool for 5 to 10 minutes before slicing.
02 - Sterilize a 1 quart jar or use two pint jars. Add the bay leaves and crushed garlic to the jar.
03 - Pack the sliced sausage into the jar, leaving 1 1/2 inches of space at the top.
04 - Combine red pepper flakes, pickling salt, white vinegar, apple cider vinegar, and water in a small saucepan. Bring to a boil over medium heat.
05 - Remove the brine from heat and carefully pour it over the packed sausages in the jar, ensuring they are fully submerged. Leave 1 inch of space at the top.
06 - Seal the jar tightly and allow it to sit at room temperature for 30 minutes before transferring it to the fridge.
07 - For the best flavor, let the sausages marinate in the fridge for at least 1 to 2 days before serving. Enjoy your pickled sausage as a snack or with your favorite meals!.

# Notes:

01 - You can use two pint jars if you prefer; just divide the bay leaves and garlic evenly.
02 - To sterilize jars, boil them in water for at least 10 minutes and let them dry.
03 - For optimum flavor, allow the sausages to marinate for up to 4 days.
04 - Use pickled sausage in salads, sandwiches, or enjoy it with crackers.
05 - Store sausages in the fridge and consume within 1 to 2 weeks.
06 - If you notice signs of spoilage such as mold or unpleasant odor, discard any affected sausages.
07 - For longer storage, process sealed jars in a water bath for 15 minutes and store them in a cool pantry.
08 - Slicing the sausages into 1/2 inch pieces helps them absorb flavors more quickly.

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