Pickled eggs and sausage are a delicious and nostalgic treat that’s perfect for parties, snacks, or just a unique addition to your fridge. These tangy and savory bites are steeped in a flavorful brine that will have you coming back for more. Whether you’re reminiscing about bar snacks or looking for something new to try, this recipe is an easy way to preserve and enjoy bold flavors.
Why You’ll Love This Recipe?
- It’s a low-effort recipe with big rewards.
- Perfect for meal prep, as they only get better over time in the fridge.
- A great conversation starter at parties or gatherings.
- Versatile—enjoy them on their own, as a side, or sliced into salads or charcuterie boards.
Ingredients
- Hard-boiled eggs
- Smoked sausage
- White vinegar
- Apple cider vinegar
- Sugar
- Water
- Garlic cloves
Find the full list of ingredients with exact measurements below!
Directions
Step 1: Prep Your Ingredients
Start by hard-boiling your eggs and letting them cool completely. Peel them carefully to keep the eggs intact. Slice your smoked sausage into bite-sized pieces or leave them whole, depending on your preference.
Step 2: Make the Brine
In a medium saucepan, combine white vinegar, apple cider vinegar, sugar, water, and garlic cloves. Bring the mixture to a gentle boil, stirring until the sugar dissolves. Remove the brine from heat and let it cool slightly.
Step 3: Pack Your Jar
Layer the eggs and sausage into a clean, large jar. You can alternate them for even flavor distribution. Add a couple of garlic cloves or other optional seasonings like chili flakes for a spicy kick.
Step 4: Add the Brine
Pour the warm brine over the eggs and sausage until they are completely submerged. Make sure there are no air pockets. Seal the jar tightly.
Step 5: Let It Pickle
Place the jar in the refrigerator and let it sit for at least 3-5 days to develop its full flavor. The longer you let it pickle, the more intense the flavors will become.
Expert Tips and Tricks
- Peeling eggs: Use slightly older eggs—they peel more easily than fresh ones.
- Sausage choice: Smoked sausage works best for this recipe, but you can use kielbasa, andouille, or even cooked chorizo for different flavor profiles.
- Sterilize your jar: To extend the shelf life, make sure your jar is clean and sterilized before packing it with eggs and sausage.
Recipe Variations and Possible Substitutions
- Add some sliced jalapeños or red pepper flakes to the brine for a spicy twist.
- Swap the white vinegar for rice vinegar for a milder, slightly sweet flavor.
- Use cocktail sausages or mini hot dogs instead of sliced smoked sausage.
- Incorporate sliced onions or beets for added flavor and color.
Serving and Pairing Suggestions
Pickled eggs and sausage are fantastic on their own as a quick snack. You can also serve them as part of a charcuterie board or alongside crackers, cheese, and mustard. They pair beautifully with a cold beer or a crisp, refreshing cider.
Storage and Reheating Tips
Store your pickled eggs and sausage in the refrigerator for up to 2 weeks. Always keep the jar sealed tightly to maintain freshness. Reheating isn’t necessary since this is meant to be enjoyed cold or at room temperature.
FAQs
1. Can I reuse the brine?
Yes, you can reuse the brine for a second batch, but the flavor might not be as strong.
2. How long should I wait before eating?
For the best flavor, wait at least 3-5 days before digging in.
3. Can I make this without sugar?
Yes, you can skip the sugar for a tangier, less sweet brine.
4. Can I freeze pickled eggs and sausage?
Freezing is not recommended as it can alter the texture of the eggs and sausage.
Conclusion
Pickled eggs and sausage are a timeless snack that’s easy to make and endlessly customizable. With just a few simple ingredients and a little patience, you’ll have a tangy, protein-packed treat ready to enjoy whenever the craving strikes. Let me know how this recipe turned out for you—did you try any fun variations?
Print
Pickled Eggs and Sausage
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus 3-5 days for pickling)
- Yield: 12 servings 1x
- Category: Snacks
- Method: Pickling
- Cuisine: American
Description
A tangy, flavorful combination of hard-boiled eggs and savory sausage pickled in a vinegar-based brine. Perfect as a snack, appetizer, or addition to charcuterie boards, this recipe is a timeless favorite that’s easy to prepare and packed with bold flavors.
Ingredients
- 12 hard-boiled eggs, peeled
- 1 lb smoked sausage or kielbasa, sliced into bite-sized pieces
- 2 cups white vinegar
- 1 cup water
- 1 cup sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 2 teaspoons mustard seeds
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- 3 garlic cloves, peeled and lightly crushed
- 1 medium onion, thinly sliced
Instructions
- In a medium saucepan, combine vinegar, water, sugar, salt, black peppercorns, mustard seeds, red pepper flakes, and garlic. Bring the mixture to a gentle boil, stirring until the sugar dissolves.
- Remove the saucepan from heat and let the brine cool to room temperature.
- In a large sterilized glass jar or container, layer the hard-boiled eggs, sausage slices, and onion slices.
- Pour the cooled brine over the eggs and sausage, ensuring everything is fully submerged.
- Seal the jar tightly and refrigerate for at least 3-5 days to allow the flavors to develop. For best results, wait 1 week before serving.
- Serve chilled or at room temperature as a snack, appetizer, or party dish.
Notes
- For added spice, include a few slices of fresh jalapeño in the brine.
- Use any smoked sausage you like, such as chorizo, kielbasa, or Andouille, to change up the flavor profile.
- Ensure the jar is sterilized to extend the shelf life of your pickled eggs and sausage.
Nutrition
- Serving Size: 1 egg and sausage slice
- Calories: 120
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 190mg