Makes enough for one gallon wide mouth jar, aka old pickle jars.

I made this in a one gallon pickle jar and had to double the liquid to fill the jar, am I doing something wrong?

I had to make another batch of brine as well. It only covered half the eggs and sausage. Sure looks yummy! Hope they taste good!!

I just made this! It smells awesome! I too had to double the recipe to have enough to cover the eggs & sausage, Can this stay out on the counter or should I keep them refrigerated? Thank you!

This is a very good recipe. I also had to double the brine to have enough. Added for fresh hot peppers instead of the pepper flakes and fresh onion. Will be making again.

You need to top off the jar with equal amounts of apple cider vinegar and white vinegar. You don't need to make a double batch of brine.

You can simply add equal amounts of vinegar and water (more vinegar if you like them stronger) to cover all of the eggs and or sausage.

Haven't tried these... But, Franks is my favorite hot sauce.. I just made some pickled eggs using equal parts (3 cups each) apple cider vinegar and water boiled with 1 tbsp. of the following:

Pickling spice, peppercorns, salt, mustard powder, garlic powder, crushed red pepper and soy sauce. Then put in 5-7 squirts of Tabasco sauce. Chopped up one onion into rings and left some together (rings not separated.) some people say to boil the veggies in the brine to soften them but in my opinion I think they are better when the brine softens them. I also want to try SCRAMBLED HARD BOILED EGGS. MMMM
WILL TRY THIS RECIPE ONE MY JAR IS EMPTY OR I GET A NEW ONE...

I made the brine recipe as is only I added a couple of splashes of hickory smoke because I love a smoky flavor. I also added a few b&b pickles and jalapenos. The brine covered exactly in a gallon wide mouth jar. I used a 64 ounce pickled jalapeno slices jar. I can't wait to try them!

I've made this recipe several times, and I always get many great comments on these pickled sausages!

Excellent! I used Hillshire farms beef sausages and cut them into fourths. As good as any store bought and lots lower cost.

I see others still asking, does bar room pickled eggs and sausage need to be kept refrigerated. I still don't see an answer.

It says right in the recipe to refrigerate if not using with in 3 days.

How much is "3 packs of sausages"?

Most "packs" of Polish Sausage or the like are 1 pound packages.

Use 3 dozen eggs and 1 1/2 the brine, Then the jar will be full in a 1 gallon jar. Try some thick sliced onions in it also. Good...

I have been looking for a good recipe that makes the pickled meat shelf safe. Any pointers on how to make a huge batch and store for gifts? I tried a different batch and pressure canned them but as mentioned the grease is everywhere, the hot dogs I used expanded, the color of them have completely changed. Any pointers would be amazing thanks!

To get full flavor through the eggs... pierce several times with a toothpick before packing. Flavor goes all the way to the yolk. Yum!