I found this somewhere on the web and posted it to Canning2 a few years ago. This is not a USDA approvable recipe but with the high acid brine I trust it. If you don't – process and keep in the frig.

These are REALLY good. Except for the canning note at the end, I give you the recipe just as I found it 

Dugan! Get Your Grimy Hands off Those Pickled Sausages! #128435

recipe by Pot Scrubber

I have to hide these sausages behind something healthy in the

fridgerator or my boyfriend Dugan eats them before they are ready.

He is such a beast. Warning: Do not store within a monkey wrench

throw of car mechanics and all men who drink beer.

4 servings 4 jars approximately

2 lbs pre cooked kielbasa (or hot links if you are feeling sassy!

Also, Cocktail weiners are very good.)

1 small onion, sliced

1 cup water

3/4 cup brown sugar

3 cups white vinegar

1 teaspoon crushed red pepper flakes

1 Tablespoon pickling spices

1.Cut up precooked sausage (do not reheat them) into 3 inch links and put into jars with a few slices of onion.

2.Bring to a boil the rest of the ingredients and simmer five minutes.

3.Pour hot mixture into jars (prefer mason or canning jars other types may explode) over onions and sausages.

4.Put lid on jars and carefully hide in the fridgerator at least a day- two days is better- or until they are discovered by a man.

***NOTE: Process in Boiling Water Bath for 20", leaving 1/2" headspace.

They are really good with a cheese and cracker tray or straight from the jar.

You can up the heat by adding more pepper flakes 

dede