Kirby, You asked for the brine recipe so here it is. This is a recipe that a friend (Curt) gave to me so the credit goes to him. He used to post on another forum and I have not seen him here. Just wanted to make sure he got the credit for the recipe.
Spicy Hot Pickled Sausage; makes 2 quarts
(I use 1 quart jars and put 1 pound of bite size sausage in each jar. Makes enough for 3 1 quart jars. Just double or triple the recipe for the amount you plan to make.)3 lb cooked smoked sausage, cut in bite sized pieces
4 cups white vinegar
1 cup water
2 Tbl crushed Red Pepper
2 Tbl pickling salt
1 Tbl dried minced onion
1 Tbl Hungary half sharp paprika
(I just use regular paprika)1 Tbl ground cayenne pepper
1 Tbl whole black pepper corns, rounded
1 tsp dried minced garlic ( use 1 tsp of granulated garlic)
Directions;
Combine the vinegar, water, salt, and spices.
Bring the mixture to a boil, stirring constantly with the vent fan on high.
(listen for wife in the other room start to cough and choke then turn on the vent)Reduce heat, cover and simmer for 5 minutes.
Heat the jar in HOT water while the brine is simmering
Place bite sized, precooked sausage into a 2 quart sterile jar, don't pack tightly.
( I use 1 quart jars and put 1 pound in each, makes 3 jars)Pour the hot vinegar mixture over the sausage, if there isn't enough, add some vinegar.
Let cool 20 min. cover with plastic wrap then secure the lid finger tight.
( I don't use plastic wrap for the quart jars as I use Ball lids. The last 2 batches I have hot packed them. After filling place the jars in boiling water for 5 mins. 5 mins is recommended for sea level. Check to see what the recommended time is for your area for hot packing).
Place in fridge for 5 to 7 days. I
f the jars seal you can leave them out of the fridge and they should last for at least 6 months.If you can keep your meat hooks out of the jars 
