Wow Rick..how long do they have to sit? .☆´¯`•.¸¸. ི♥ྀ.
Until you just gotta try them
1 lb Linguica or smoked sausage
12 hard boiled eggs
1 whole Onion, Sliced Lengthwise
FOR THE BRINE:
½ cup Brown Sugar
1 Tablespoons Mustard Seed
1 Tablespoon Fennel Seed
1 Tablespoon Coriander Seed
1 Tablespoon Kosher Salt
4 cups Cider Vinegar
2 cups White Vinegar
1 cup Water
2 whole Bay Leaves
2 whole Star Anise
4 teaspoons Crushed Red Pepper Flakes OPT
You will have some brine left
Mix brine ingredients in a large stockpot. Bring to a boil to dissolve everything and then remove from heat and cool. Cut sausage in 1" lengths.
In two1-quart mason jars; layer sliced onion, eggs and linguica until the jar is full. Cover the mixture with the brine and add 1 teaspoon of crushed red pepper flakes per jar and spoon in the leftover spices from the brine. Make sure each jar gets a star anise.
Refrigerate for at least a day. These are great within hours of making and they are very hard to stay out of. Makes wicked good egg salad.
You can double this for more eggs.
