2 1/2 c. water
1 3/4 c. white vinegar
2 tbsp. sugar
1 1/2 tsp. salt
20 peppercorns
5 whole allspice
1 1/2 lbs. Knackwurst
1 Bermuda onion

Combine first 6 ingredients in saucepan; boil and simmer for 10 minutes. Cool. Slice Knackwurst and onion; put in layers in 2-quart jar and pour marinade over. Refrigerate 3 days. Will keep for several weeks.

If you use eggs, hard boil first and when cool, peel and layer the same as above.