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1
Check the eggs to make sure that none of them is cracked.
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2
Soak the eggs in warm water for 10 minutes, then inspect them well to make sure they are very clean.
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3
Put the eggs in a saucepan and cover with water by 1 inch.
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4
Bring the water to a boil, then remove the pan from the heat.
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5
Let the eggs sit for 10 minutes, giving them a gentle stir every now and then.
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6
Pour off the water, cover the eggs with white vinegar (about 2 cups), and refrigerate for 12 hours.
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7
Pour off the vinegar and dissolved eggshell.
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8
Rinse the eggs well in cold water.
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9
Peel the eggs under running water, removing any remaining shell and membrane, and then you are ready to pickle them.
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10
In a medium skillet over medium heat, cook the sausages for 3 minutes or until slightly plumped and beginning to brown.
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11
Put the sausages and eggs in a pint jar.
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12
In a small saucepan set over medium heat, bring the champagne vinegar, onion, garlic, dill, mustard seeds, salt, and cayenne pepper to a simmer.
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13
Pour the hot brine over the eggs and sausages to cover.
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14
Cool to room temperature, cover, and refrigerate for 2 days or up to a week.
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15
Do not use aluminum or cast iron to boil eggs or make brine; the eggs will darken and take on a metallic taste if you do.
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16
When you first pour the white vinegar over the eggs, the spots on the shell will start to come off.
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17
A shortcut: Look for canned quail eggs packed in water at Asian markets.
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18
To use these, just pick up the recipe where the eggs are covered with the champagne vinegar mixture.
