The brine will do 30 eggs, 2 lbs sausage. I cut the recipe down for 10 eggs, i still had some pickle brine left
Note: you can use pickling spice instead of the following. Still use the fennel and star anise.
1/2 cup Brown Sugar
2 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
4 whole Bay Leaves
5 whole Star Anise
2 pounds smoked sausage Cut Into 1" Pcs.
30 whole Hard Boiled Eggs (smoke opt)
1 whole Onion, Sliced Lengthwise
4 teaspoons Crushed Red Pepper Flakes
Mix brine ingredients in a large stockpot. Bring to a boil to dissolve everything and then remove from heat and cool.
Bring a pot of water to boil and cook sausage slices for 5 minutes to remove fat. Drain.
In four 1-quart mason jars; layer sliced onion, eggs and sausage 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.
The eggs make wicked good egg salad!
Keep refrigerated.
