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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (194g) Recipe makes 6 servings |
||
| Calories 269 | ||
| Calories from Fat 195 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.7g | 33% | |
| Saturated Fat 7.8g | 39% | |
| Monounsaturated Fat 10.2g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 664mg | 27% | |
| Potassium 188mg | 5% | |
| Total Carbohydrate 1.6g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.2g | ||
| Protein 10.7g | 21% | |
Ingredients
- 1 lb Polish sausage, with casing in half ring
- 1 1/2 pints vinegar
- 1-2 tablespoon crushed red pepper flakes
Directions
1
Take your sausage and cut into about 2 to 3 inch pieces.2
Put 1 tablespoon of crushed red peppers and put into a clean quart jar.3
Add your sausages.4
Add vinegar.5
Put a lid on and shake very well.6
Put in refrigerator.7
Shake every day for 7 days.8
You may use hot smoked polish sausage or kielbasa. Adjust hot peppers to your taste.
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- Preparation > Time to Make > < 15 mins
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