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    • #28127
      gwpercle
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      • Posts: 2
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      yield : 1 gallon

      Ingredients:
      4 1/2 cups white vinegar
      3 1/2 cups water
      2 1/2 tablespoons dry crushed red pepper flakes
      1 1/2 tablespoons dehydrated minced onion
      1 1/2 tablespoons dehydrated minced garlic ( fresh peeled cloves can be substituted)
      3 pounds smoked sausage , your favorite.

      Directions :
      1. Make brine by combining the first five ingredients and bring to a boil in a sauce pan.
      2. Cut sausage into equal sized pieces , 2 to 3 inches in length.
      3. Place sausage and bay leaves into a sterile gallon jar ( or 4 quart jars)
      4. Pour hot brine over sausage and seal with hot lid(s).
      5. Store in refrigerator ( to be safe) 3 to 5 days, the longer it sits the better it gets.

      Classic bar food , goes great with pickled eggs. Try it just once !
      Be careful…it’s habit forming
      Gary

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