I believe you could pickle any type of sausage as long as its cooked. I will show pictures of my own recipe for Smoked Jalapeno Venison Kielbasa. I get my sausage from Pete The Hunter. Pete has his own blend of venison (deer meat) and pork or beef depending on what he is making.
Step 2: Step 2: Cook the sausage
Sausage can be purchased pre-cooked like kielbasa. I prefer this method to buying raw sausage and cooking it. It makes for a prettier finished product. If you grill sausage then pickle it you will have globs of grease floating around in the jars. Getting a smoked flavored sausage helps with the final product as well.
Step 3: Step 3: Make the brine
The brine is the liquid in which you pickle. There are numerous potential combinations to add to the brine. I like to add peppers for flavor. In the particular recipe I use jalapenos. Any pepper could be used depending on how hot you like your food. I also use apple cider vinegar. Regular vinegar can be used it's all just personal preference. Make sure you use 5% only and do not dilute. It's important that the pH stays low enough so that bacteria does not grow inside your jars. Then add whatever spices you would like to add for flavor. Bring this combination to a boil and let simmer for a few minutes.
Step 4: Step 4: Assemble ingredients
I use quart size canning jars. I hand wash and run them through the dish washer to make sure they are clean. I put a little bit of the peppers in the bottom and place the sausage inside. Place more peppers and spices on top and fill with the brine up to the part of the jar that has the ring.