Pickled Eggs Sausage & Onions
This Pickled Eggs, Sausage, and Onions recipe combines tangy pickled eggs, smoky sausage, and sweet onions in a flavorful brine. It’s a perfect snack, appetizer, or addition to charcuterie boards, delivering a bold punch of flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 3 days to 1 week
- Category: Snack, Appetizer
- Cuisine: American
Ingredients
Scale
Makes about 12 servings
- For the pickled ingredients:
- 12 hard-boiled eggs, peeled
- 1 lb (450 g) smoked sausage or kielbasa, cooked and sliced into rounds
- 1 large onion, thinly sliced
- For the brine:
- 2 cups (480 ml) white vinegar
- 1 cup (240 ml) water
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon salt
- 2 teaspoons black peppercorns
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon red pepper flakes (optional, for heat)
- 3 cloves garlic, smashed
- 2–3 bay leaves
Instructions
- Prepare the jar:
- In a large, sterilized glass jar or several smaller jars, layer the hard-boiled eggs, sausage slices, and onion rings.
- Make the brine:
- In a medium saucepan, combine the vinegar, water, sugar, salt, black peppercorns, mustard seeds, red pepper flakes, garlic, and bay leaves.
- Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and let cool slightly.
- Assemble the pickles:
- Pour the warm brine over the eggs, sausage, and onions in the jar(s), ensuring everything is fully submerged.
- Seal and refrigerate:
- Seal the jar(s) tightly and refrigerate for at least 3 days to allow the flavors to develop. For the best flavor, let it sit for 1 week.
- Serve:
- Serve as a snack, appetizer, or part of a charcuterie board. Enjoy chilled or at room temperature.
Notes
- Use pickling vinegar or apple cider vinegar for a variation in flavor.
- Adjust the red pepper flakes to control the spiciness.
- Store in the refrigerator for up to 2 weeks. Ensure the eggs and sausage remain submerged in the brine.
Find it online: https://ukfinda.com/pickled-eggs-sausage-onions/