Use ring baloney, smoked sausage or any type of sausage that is already cooked. Peel off skin and slice into 1/4 inch slices and start a layer of sausage in the bottom of a quart jar. Add a layer of sliced onion cut into the same thickness. Continue until jar is filled with layers of onion and sausage.

Pour on the "brine" until everything is covered. Mix 1/2 cup sugar with 3/4 cup vinegar in a 2 cup measure. Add enough water to make 2 cups. Stir thoroughly until sugar is melted. Brine will be tart but meat and onion will absorb that. Store in refrigerator overnight keeping covered. Keep in refrigerator.