Pickled Eggs and Sausage

Pickled Eggs and Sausage

This seems to be a Cape Breton favorite during the Christmas Holidays.  Personally, I don't like pickled eggs or pickled sausages.  But Tonya does and like making stuff for her.

Just a side note.  Do NOT use fresh eggs.  They don't peel as well as eggs that are about 2 weeks old.

Ingredients

2 cups white vinegar
1 cup water
3 tablespoons picklng spice
1 teaspoon salt
1 tablespoon crushed red pepper
6 to 7 squirts Frank's Red Hot Sauce (optional for color or you can use beet juice)
1 tablespoon crushed garlic or powder
1 onion cut in slices and separated

Stuff you will need

Pot to boil the eggs

Cutting board

Sharp knife

Directions 

Hard boil 18 eggs and boil , then 3 packages Polish sausage until they float. Arrange eggs and sausage in layers, pack to top. take shells of ,Take care not to split eggs. Combine all other ingredients in a medium sauce pan and simmer for 5 minutes.

While still hot, carefully pour brine until full. Put lid on tight shake to mix for 3 days and enjoy!

Comments and suggestions are ALWAYS welcome.