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BAR ROOM PICKLED EGGS AND SAUSAGE 
2 cups white vinegar
1 cup water
3 tablespoons picklng spice
1 teaspoon salt
1 tablespoon crushed red pepper
6 to 7 squirts Frank's Red Hot Sauce (optional for color or you can use beet juice)
1 tablespoon crushed garlic or powder
1 tablespoon dried onion

Hard boil 18 eggs and boil 3 packages Polish sausage until they float. Arrange eggs and sausage in layers, pack to top. Take care not to split eggs. Combine all other ingedients in a medium sauce pan and simmer for 5 minutes.

While still hot, carefully pour brine until full. Put lid on tight sake to mix for 3 days and enjoy!

Submitted by: carl
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Reviews: 3
Apr 9, 5:20 PM
Shane Westover (United States) says:
May 5, 6:22 PM
Gloria Baker (New York) says:
Apr 3, 11:22 PM
Carl Conklin (New York) says:

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