Pickled Sausage

Examine a quart jar for any fractures and check the band for oxidation, discarding any flawed items. Submerge in boiling water for five minutes. Scrub the fresh, unused seal and ring using warm, sudsy water.

In the meantime, heat the water, vinegar, salt, and food dye to a simmer in a large saucepan over medium-high intensity.

Concurrently, slice the sausage pieces into two or three segments, adjusting based on their length.

Insert the meat into the sanitized jar. Fill it with the necessary amount of the piping hot vinegar solution, then tighten the top and put it in the cold storage immediately. Consume after waiting 48 hours.