Description
A tangy and savory pickled eggs and sausage recipe that combines hard-boiled eggs with smoked sausage in a spiced vinegar brine, making a perfect snack or appetizer with a zesty kick and long-lasting fridge life.
Ingredients
Scale
Eggs and Sausage
- 6 hard-boiled eggs, peeled
- 1 pound smoked sausage or kielbasa, sliced into ½-inch rounds
Pickling Brine
- 1½ cups white vinegar
- ½ cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- ½ teaspoon crushed red pepper flakes (optional)
- 2 cloves garlic, sliced
- 1 small onion, thinly sliced
- 1 bay leaf
Instructions
- Prepare the Pickling Brine: In a saucepan, combine white vinegar, water, sugar, salt, black peppercorns, mustard seeds, crushed red pepper flakes if using, sliced garlic, thinly sliced onion, and a bay leaf. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer gently for 5 minutes to infuse the flavors.
- Layer Eggs and Sausage: While the brine simmers, arrange the peeled hard-boiled eggs and sliced smoked sausage alternately in a large, clean glass jar or airtight container to prepare for pickling.
- Pour Brine Over Ingredients: Carefully pour the hot pickling liquid over the layered eggs and sausage, ensuring that all ingredients are fully submerged in the liquid to allow even pickling.
- Cool and Refrigerate: Allow the jar or container to cool to room temperature. Then seal it and place it in the refrigerator. For the best flavor development, refrigerate for at least 3 days before serving.
Notes
- Use fully cooked sausage such as smoked kielbasa or ring bologna to ensure safety and flavor.
- The pickled eggs and sausage will keep well in the refrigerator for up to 2 weeks.
- Always store pickled items refrigerated and use clean utensils to serve to maintain freshness and hygiene.
