I want to make pickled sausages like the Penrose brand or a Louisianan brand. I’m not a beginner I’ve been canning and pickling since the late “70’s”. I’ve pickled eggs, beets, green tomatoes, okra etc. I’ve made this recipe twice and there is no way two 14 ounce packages will fit in a quart jar let alone with onion and banana peppers. The 1st time I followed it exactly and I thought it had way to much spice and the Little Smokies’ shouldn’t be boiled they are a fully cooked product. The second time I didn’t boil them and I cut all spices in ½ added 1 teaspoon red pepper flakes 6 whole garlic cloves, left out the pepper rings. This time they are edible but get a little better now that they have set for a week. I will keep trying to get the recipe I want but this is not it – too many flavors going on and non of it is the sausage. Sorry to poster and thanks for sharing this recipe.

hi...this is my recipe and i must give it five stars..hope u enjoy/like them!!! i have made these little ones for A LONG time for the dh and his rig crews and family members...have never heard a complaint...they luv 'em...hope u do too;o) and i have been asked for the recipe MANY times over the years...am so grateful to see it published...THANKS AR!!!