NCHFP has provisions for canning sausage in chunks (casing has to be cut) under canning meats but it has to be pressure canned. Not sure what the results would be pressure canning in vinegar though.

I suppose you could try one jar and see how it turned out. Would be safe but no way to know what the taste or texture would be.

Personally I'd use the raw pack with no added liquid and add the salt, sugar, and pepper flakes. Then after opening the jar drain some of the juice and replace with the vinegar and keep in the fridge.

Dave

Thanks Dave, after looking on the NCHFP site and gandering at the processing times, these are probably something I would more enjoy as a refridgerator item. The meat is already processed so I can't feature they would be very good after that time in the canner. It was worth a thought, though, LOL.