Easy Homemade Pickled Sausage (Print Version)

# Ingredients:

01 - 4 cups of pre-cooked sausage, sliced up.
02 - 2 bay leaves.
03 - 1/3 cup of apple cider vinegar.
04 - 1 cup of plain white vinegar.
05 - 1 clove of garlic, smashed up.
06 - 3/4 cup of water.
07 - 1 teaspoon of pickling salt.
08 - 1 tablespoon of red pepper flakes, if you like some heat.

# Instructions:

01 - If the sausage isn’t already cooked, warm your oven to 175°C (350°F). Spread the sausage onto a baking pan and cook it for 35-40 minutes. Make sure it’s done—the center should hit 72°C (160°F) for pork and beef or 74°C (165°F) for turkey and chicken. Another option is to simmer it in water for about 10-15 minutes until it's fully done. Let it sit for around 5-10 minutes before chopping it into slices.
02 - Clean a quart jar or two smaller pint jars by sterilizing them. Then, throw the smashed garlic clove and bay leaves into the jar.
03 - Neatly stuff the sliced sausage into the jar, keeping about 1 1/2 inches of room at the top.
04 - In a saucepan, toss together the pickling salt, red pepper flakes, the two kinds of vinegar, and water. Heat it up on medium until it boils.
05 - Take the hot brine off the stove and pour it over the sausage in the jar. Make sure the sausage is fully covered by the liquid, but leave an inch of room at the top.
06 - Close the jar tightly with a lid. Let it sit out at room temp for about 30 minutes, then move it to the fridge.
07 - For the best taste, let the sausage soak up the flavors in the fridge for at least 1-2 days. It’s ready to enjoy as a snack or alongside your favorite dish.

# Notes:

01 - If you go with two smaller jars, split the bay leaves and garlic evenly between them.
02 - To sterilize jars, boil them in water for a solid 10 minutes, then let them dry completely.
03 - For tastier sausage, try waiting up to 4 days before eating.
04 - Slice up the sausage and use it in a salad, a sandwich, or nibble on it with crackers.
05 - Keep the pickled sausages in the fridge, and finish them within 1 to 2 weeks.
06 - If you notice any odd smells or mold, throw the sausages away immediately.
07 - Want to store it longer? Process sealed jars in boiling water for 15 minutes and stash them in a cool, dark pantry.
08 - Cut the sausages into 1/2-inch chunks so the flavor soaks in faster.

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