Description

This Pickled Eggs and Sausage recipe features hard-boiled eggs and smoked sausage preserved in a tangy, flavorful vinegar brine infused with spices. Perfect as a zesty appetizer or savory snack, this recipe combines the rich taste of smoked sausage with the classic tang of pickled eggs, all soaked in a spiced brine for at least 24 hours to develop depth and balance.

Ingredients

Scale

Pickled Eggs and Sausage

12 large hard-boiled eggs, peeled
1 pound smoked sausage, cut into 2-inch pieces

Pickling Brine

2 cups distilled white vinegar
1 cup water
2 tablespoons sugar
2 tablespoons salt
1 tablespoon pickling spice
1 tablespoon mustard seeds (optional)
1 teaspoon red pepper flakes (optional)
2 garlic cloves, smashed (optional)
1 bay leaf (optional)

Cook Mode Prevent your screen from going dark

Instructions

Layer Ingredients: In a large jar or glass container, layer the peeled hard-boiled eggs and cut smoked sausage pieces evenly to prepare for pickling.
Prepare Brine: In a medium saucepan, combine distilled white vinegar, water, sugar, salt, pickling spice, mustard seeds, red pepper flakes, smashed garlic cloves, and bay leaf. Place over medium-high heat and bring the mixture to a rolling boil.
Simmer Brine: Reduce the heat to maintain a gentle simmer and let the brine cook for 5 minutes to allow the spices and flavors to meld together fully.
Pour Brine Over Ingredients: Carefully pour the hot brine over the layered eggs and sausage in the jar, ensuring all the ingredients are completely submerged to ensure proper pickling.
Seal and Cool: Seal the jar tightly with a lid and allow it to cool at room temperature to prevent condensation inside the jar during refrigeration.
Refrigerate: Place the sealed jar in the refrigerator and let it pickle for a minimum of 24 hours, or up to 1 week, to let the flavors develop deeply throughout the eggs and sausage.
Serve: Serve the pickled eggs and sausage chilled as a delicious appetizer or snack, perfect for parties or casual gatherings.

Notes

The pickled eggs and sausage taste best after they have been refrigerated and allowed to pickle for at least 24 hours.
Mustard seeds, red pepper flakes, garlic, and bay leaf are optional but add extra depth and spice to the brine.
Ensure all eggs and sausage pieces are fully submerged in the brine to prevent spoilage.
Use a glass jar or non-reactive container for pickling to avoid any metallic taste.
Keep refrigerated and consume within one week for the best quality and safety.