Pickled Hot Sausage

Pickled Hot Sausage Your choice of "fully cooked" processed meats i.e. wieners, bologna, lil smokies, kielbasa, etc. 4 c. vinegar (white or apple cider) 1 c. Franks Hot Sauce 1/4 c. white sugar 3-4 TBS pickling spices Optional is onion, garlic, smoked paprika, other personal seasonings that you like Pack your meats into a jar and after the brine has been bought to a boil, wait until cooled down. Pack your meats with the brine. Cure 3 week in fridge. Enjoy