I have to ask how safe would it be eat? I did try another recipe like this but it called for the jars to be processed in a hot water bath. BIG PROBLEM: The hotdogs got bigger and bigger THEN the jars exploded. What a mess I had and I should have known better. I know others who have canned peppers with hotdogs with good results, but if you add more then 2 or 3 hotdogs to a quart they will swell until they burst, but if you use 1 or 2 to a jar it isn't worth trouble to can them? Also after the jars cool they are only 1/3 full.
I used those little smokies, they were awsome! Although I will process my jars in a boiling bath for about 20 min next time, I thought the peppers were a little tough, when I didn't process them.
While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern standards. Meat needs to be processed in a pressure canner in order to assure safety, although home pickling of sausages is no longer recommended. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
If you're following USDA/NCHFP guidelines for optimum food storage safety, you'll need to pressure can this recipe (Process in a Dial Gauge Pressure Canner at 11 pounds pressure or in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints or Quarts for 75 minutes)
CAUTION: If you are processing at an altitude over 1000 feet, be sure to follow altitude adjustments for your style pressure canner.
We didn't have the vienna sausages on hand. Instead, I cleaned and cut up the peppers (we used hot banana peppers). I prepared the sauce as per the recipe, poured it over the peppers, and sealed them. We love this as a side dish over noodles, as a sauce for over chicken or with a steak, or even as a go-with for homemade bread. Allow for about 2-3 weeks or more for a good blending of the tastes.