Description
This Pickled Eggs and Sausage recipe combines flavorful hard-boiled eggs and smoked sausage in a tangy, spiced vinegar brine. Perfect as a savory snack, bar food, or picnic item, these pickled delights offer a satisfying mix of textures and bold flavors with minimal effort. The mixture is marinated for at least three days to develop the perfect balance of acidity and seasoning.
Ingredients
Scale
Pickling Liquid
- 2 cups white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 teaspoons black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 garlic cloves (smashed)
- 1 bay leaf
Main Ingredients
- 8 hard-boiled eggs (peeled)
- 1 pound cooked smoked sausage or kielbasa (sliced into 1/2-inch rounds)
- 1 small red onion (thinly sliced)
Instructions
- Prepare the pickling liquid: In a medium saucepan, combine white vinegar, water, sugar, salt, black peppercorns, mustard seeds, crushed red pepper flakes (if using), smashed garlic cloves, and bay leaf. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5 minutes to let the flavors meld.
- Cool the liquid slightly: Remove the saucepan from heat and allow the pickling liquid to cool slightly but remain warm, ensuring it won’t cook the eggs or sausage upon pouring.
- Layer the ingredients: In a large, clean glass jar or container, arrange layers of sliced smoked sausage, peeled hard-boiled eggs, and thinly sliced red onion. Alternate layers to distribute the flavors evenly.
- Add the pickling liquid: Pour the warm pickling liquid over the layered ingredients in the jar, making sure everything is fully submerged to promote even pickling and prevent spoilage.
- Seal and refrigerate: Tightly seal the jar and refrigerate for at least 3 days to allow the flavors to develop. For best results, gently shake the jar once daily to redistribute the seasonings.
Notes
- Store pickled eggs and sausage in the refrigerator for up to 2 weeks to maintain freshness and safety.
- Use a non-reactive container such as glass to prevent unwanted chemical reactions with the vinegar.
- This dish is delicious served as a snack, bar food, or as part of a picnic spread accompanied by mustard and crackers.
Nutrition
- Serving Size: 1 egg and sausage portion
- Calories: 160
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 13 g
- Cholesterol: 190 mg
