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I think 50/50 vinegar/water does not have enough acid... personally I use straight vinegar and salt/sugar mix.... figuring the eggs will add water.. check for a government approved recipe and dilution ratio.....
If I was a betting man, I would wager a guess that the slime is the fat in the sausage dissolving due to the vinegar. I am not by any means an expert, since I have never pickled any eggs and sausage in the same container like that, but I always tend to use more of a 70% vinegar 30% water ration when I pickle eggs. Maybe there is to much water in your mixture. Have you tasted or smelled the mixture to see if it smells off/rancid etc?