So after trying the Penrose sausage recipe I figured I'd try a something a bit different. I'm using the Johnsonville kielbasa again. For the brine: 3 packs of the kielbasa. 1 quart vinegar. I used cider vinegar. But white should be fine. 1/2 quart water. 1 cup of Franks hot sauce. 1 Tablespoon cayenne pepper. Put the water, vinegar, hot sauce, and cayenne in a pot and bring to a boil. Divide the sausage into 2 quart jars. I kept them whole. In each jar add: 2 teaspoons minced dried onion. 1 teaspoon minced garlic. 1 teaspoon dried red pepper. Pour the hot mixture to 1/2" of the jars. Seal, I vacuum sealed mine. I'll let them set for at least 2 weeks. Just as I got done and had everything put away. The wife comes home with cukes! So, out comes everything again. And I did a half gallon on Al's pickles. This time with white vinegar.