Description
This Pickled Eggs and Sausage recipe combines the tangy flavors of pickled eggs and savory smoked sausage in a delicious snack or appetizer perfect for any occasion. The pickling liquid infuses the eggs and sausage with a zesty kick, making them a flavorful addition to a charcuterie board or a tasty standalone treat.
Ingredients
Scale
For the Pickling Liquid:
- 1 1/2 cups white vinegar
- 1/2 cup water
- 1 tbsp sugar
- 1 tbsp salt
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1/2 tsp crushed red pepper flakes (optional)
- 2 cloves garlic, sliced
- 1 small onion, thinly sliced
- 1 bay leaf
For the Pickled Eggs and Sausage:
- 8 hard-boiled eggs, peeled
- 12 oz smoked sausage or kielbasa, sliced into 1/2-inch rounds
Instructions
- Prepare the Pickling Liquid: In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns, red pepper flakes, garlic, onion, and bay leaf. Bring to a boil, then simmer for 5 minutes. Let cool slightly.
- Assemble the Pickled Eggs and Sausage: In a large jar, layer the eggs and sausage. Pour the pickling liquid over until fully covered.
- Refrigerate: Seal the jar and refrigerate for at least 3 days to allow flavors to develop. Shake or rotate the jar daily.
Notes
- For a spicier version, add jalapeños or more red pepper flakes.
- Keeps well refrigerated for up to 2 weeks.
- Serve as a snack, appetizer, or on a charcuterie board.
Nutrition
- Serving Size: 1 egg and a few sausage slices
- Calories: 160
- Sugar: 1g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 190mg
