Pickled Eggs & Sausage

Mix brine ingredients in a large stockpot. Bring to a boil to dissolve everything and then remove from heat and cool.

Bring a pot of water to boil and cook linguica slices for 5 minutes to remove fat. Drain.

In four 1-quart mason jars; layer sliced onion, eggs and linguica until the jar is full. Cover the mixture with the brine and add 1 teaspoon of crushed red pepper flakes per jar and spoon in the leftover spices from the brine. Make sure each jar gets a star anise.

Refrigerate for at least a day. These are great within hours of making and they are very hard to stay out of.
The eggs make wicked good egg salad!

Keep refrigerated.