Directions:
- Place the sausages into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse the sausages.
- Place the sausages into a 1-quart glass canning jar.
- Pour white vinegar and water into a saucepan, and stir in the pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.
- Bring to a boil over medium heat and cook for 5 minutes, stirring often.
- Pour the vinegar mixture over the sausages in the jar; cap the jar, and refrigerate at least 3 days before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.25 Kcal (1282 kJ) | ||
| Calories from fat | 157.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.53g | 27% | |
|---|---|---|---|
| Cholesterol | 29.84mg | 10% | |
| Sodium | 2881.49mg | 120% | |
| Potassium | 232.4mg | 5% | |
| Total Carbs | 13.04g | 4% | |
| Sugars | 5.29g | 21% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 11.41g | 23% | |
| Vitamin C | 19.9mg | 33% | |
| Iron | 3.7mg | 21% | |
| Calcium | 135.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 48.35 Kcal (202 kJ) | ||
| Calories from fat | 24.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.77g | 27% | |
|---|---|---|---|
| Cholesterol | 4.71mg | 10% | |
| Sodium | 454.92mg | 120% | |
| Potassium | 36.69mg | 5% | |
| Total Carbs | 2.06g | 4% | |
| Sugars | 0.84g | 21% | |
| Dietary Fiber | 0.47g | 12% | |
| Protein | 1.8g | 23% | |
| Vitamin C | 3.1mg | 33% | |
| Iron | 0.6mg | 21% | |
| Calcium | 21.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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