Pickled Sausage

Great with Beer!

Ingredients

1 12-16 oz package small smoked sausage, fully cooked
(I use the thinnest sausage I can find. These are Team Realtree Baby Links. They are made in Phenix City, Alabama. My favorite are Sunset Farms Smoked Links, made in Valdosta, Georgia.)

1 table spoon salt

2 gloves garlic

White vinegar (approx 2 cups)

Fill a quart mason jar with the sausage cut to size to fit in the jar

Add salt and garlic

Bring vinegar to a boil in a small stainless steel pot and pour over the sausage.

Let cool about an hour and store in refrigerator.
I do not like to use metal lids for pickled food. The blue lid is from a mayo jar.

Rough Cut

I did a rough cut on the Davis and Riggs/Stringer lots. They mostly had small twigs and grass, so it worked out since I only had clippers and gloves. I also worked on my lot, but my large clippers failed me so I could not finish there, especially the hedge that has grown up in the Griffin lot next to mine.