Description
Pickled Eggs and Sausage is a tangy and savory snack that’s perfect for game days, parties, or as a delicious appetizer. This easy-to-make dish combines hard-boiled eggs and sausage in a flavorful, zesty brine.
Ingredients
Scale
- 12 large hard-boiled eggs, peeled
- 1 pound smoked sausage, cut into 2-inch pieces
- 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)
Instructions
- In a large jar or glass container, layer the hard-boiled eggs and sausage pieces.
- In a medium saucepan, combine the vinegar, water, sugar, salt, pickling spice, mustard seeds, red pepper flakes, garlic, and bay leaf. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat and let the brine simmer for 5 minutes to allow the flavors to meld together.
- Pour the hot brine over the eggs and sausage in the jar, making sure the ingredients are fully submerged.
- Seal the jar and let it cool to room temperature.
- Refrigerate the jar for at least 24 hours (up to 1 week) before serving to allow the eggs and sausage to pickle.
- Serve chilled as an appetizer or snack.
Notes
- The longer you let the eggs and sausage marinate in the brine, the stronger the flavor will become.
- If you prefer a spicier pickle, feel free to add more red pepper flakes or a few slices of jalapeños to the jar.
- You can also add sliced onions or additional herbs like thyme for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pickling, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 egg + 2 pieces of sausage
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 185mg