I don't know if they even make penrose sausages anymore, but the ultimate pickled egg is made in penrose sausage juice after the sausages are all eaten.
When I was at Auburn, I used to work at a little beer joint out past the War Eagle Supper Club, The Tiger.
When the big ol jar of penrose was empty, the owner would boil eggs, heat up the remaining liquid in the jar, put the liquid back in the jar, then add the boiled eggs. Let em soak a few days, and there you have it, pickled eggs