This recipe is for pickled sausage and eggs combined. However you can do just eggs or sausage.
My recipe i use for the eggs and sausage is pretty simple. It will pickle around 2 lbs of sausage and 20-30 hard boiled eggs.
You can adjust the recipe for the amount of eggs.
You will need 4-5 wide mouth mason jars with lids and rings. Mason has new plastic lids now to.
2 lbs your fav sausage. You can cut into lengths just shy of the mason jar top or cut into smaller lengths.
20-30 hard boiled peeled eggs
1 onion or more if you like
4-5 tsp red pepper flakes or more if you want to kick it up
1/2 cup brown sugar
2 Tbs mustard seeds
1 Tbs fennel seed
1 Tbs coriander seed
1 Tbs kosher salt
4 cups cider vinegar
2 cups white (clear) vinegar
1 cup water
4 whole bay leaves
4-5 whole star anise (1 per jar)
Mix the brine ingredients in a large stock pot. Bring to a boil to dissolve the sugar and salt. Remove from heat and let cool. Layer the sausage, eggs and onions in the jar and top with the brine and add 1 tsp red pepper flakes per jar. Add any of the remaining spices to each of the jars and make sure each jar gets 1 star anise. Let fridge rest at least 2 days.
Keeps for about a month refrigerated.