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
Units
Scale
- 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