Pickled Eggs Sausage and Onions

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Pickled Eggs, Sausage & Onions Recipe

This old-fashioned pickled eggs and sausage recipe delivers a bold, tangy, and slightly spicy flavor. It is a great make-ahead snack that improves as it sits, absorbing all the flavors of the brine. Whether you enjoy pub-style appetizers, high-protein snacks, or simply love pickled foods, this recipe is a must-try.

Ingredients

For the Brine:

  • 2 ½ cups white vinegar (or apple cider vinegar for a slightly sweeter flavor)
  • 1 cup water
  • ½ cup granulated sugar (adjust to taste)
  • 1 tablespoon salt
  • 1 tablespoon pickling spice
  • 1 teaspoon crushed red pepper flakes (optional for heat)
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 2 cloves garlic, minced
  • 1 to 2 bay leaves

For the Pickled Mixture:

  • 12 hard-boiled eggs, peeled
  • 1 pound smoked sausage, kielbasa, or andouille sausage, sliced into bite-sized pieces
  • 1 large onion, thinly sliced (red onion for sweetness, white onion for a stronger bite)
  • 1 to 2 jalapeños or banana peppers, sliced (optional for extra spice)

Instructions

Step 1: Hard-Boil the Eggs

  1. Place the eggs in a saucepan and cover with cold water.
  2. Bring to a boil, then cover and remove from heat. Let sit for 10 to 12 minutes.
  3. Transfer the eggs to an ice water bath for five minutes, then peel.

Step 2: Prepare the Brine

  1. In a medium saucepan, combine vinegar, water, sugar, salt, pickling spice, red pepper flakes, mustard seeds, black peppercorns, garlic, and bay leaves.
  2. Bring to a gentle boil over medium heat, stirring occasionally until the sugar and salt dissolve.
  3. Remove from heat and let the brine cool slightly.

Step 3: Layer the Ingredients

  1. In a large, clean glass jar (or divide between smaller jars), layer the hard-boiled eggs, sausage slices, onion rings, and sliced jalapeños or banana peppers.
  2. Pour the warm brine over the ingredients, ensuring they are fully submerged.
  3. If needed, use a clean spoon to press everything down so it stays under the brine.

Step 4: Seal and Pickle

  1. Tightly seal the jar and refrigerate for at least three to five days before eating. The longer they sit, the more flavorful they become. One to two weeks is ideal for maximum flavor.

Variations and Additions

  • For extra spice, add more red pepper flakes, whole dried chilies, or a few dashes of hot sauce to the brine.
  • For a smoky flavor, use smoked paprika or liquid smoke.
  • For a sweeter taste, swap some of the vinegar for apple cider vinegar and increase the sugar to ¾ cup.
  • For a pub-style twist, replace half a cup of vinegar with a dark beer.
  • For a stronger garlic flavor, add four to five cloves of garlic.

Serving Suggestions

  • Eat straight from the jar as a high-protein snack.
  • Slice and serve on a charcuterie board with cheese, crackers, and mustard.
  • Chop into a salad for extra tang and texture.
  • Add to potato salad for a unique flavor boost.
  • Serve with a cold beer for a classic pub-style snack.

Storage and Shelf Life

  • Keep refrigerated at all times.
  • Stays fresh for up to three weeks.
  • Always use a clean fork to remove eggs or sausage to prevent contamination.

If you’re looking for more ways to elevate your pickled eggs, sausage, and onions, here are some extra ideas to enhance the flavor, presentation, and uses of this recipe.

Additional Ingredients to Try

  • Beets: Add sliced cooked beets for a vibrant pink color and an earthy sweetness.
  • Carrots: Thinly sliced or julienned carrots add crunch and a touch of natural sweetness.
  • Celery: Sliced celery gives a crisp texture and mild bitterness that balances the tangy brine.
  • Horseradish: A teaspoon of grated horseradish will add a spicy kick to the brine.
  • Hard Cider: Replace part of the vinegar with hard cider for a slightly fruity, fermented twist.
  • Fresh Dill: Add a few sprigs of fresh dill for a classic pickled flavor.

Different Sausages to Experiment With

  • Chorizo: Spicy and smoky, adds a bold kick to the brine.
  • Bratwurst: Mild and juicy, pairs well with onions and mustard flavors.
  • Polish Sausage: Hearty and slightly smoky, absorbs the pickling flavors well.
  • Vienna Sausages: A softer texture and mild taste make them great for a more delicate bite.
  • Pepperoni: Adds a deep, spicy-salty taste that blends well with vinegar.

Alternative Brine Styles

  • Southern-Style Brine: Use apple cider vinegar, brown sugar, and a touch of hot sauce for a sweet-spicy finish.
  • Asian-Inspired Brine: Use rice vinegar, soy sauce, ginger, and star anise for a unique umami depth.
  • German-Style Brine: Add caraway seeds, cloves, and juniper berries for a traditional Bavarian touch.
  • Dill Pickle Brine: Instead of making a new brine, reuse the leftover liquid from a jar of dill pickles.

Ways to Use Pickled Eggs and Sausage

  • Breakfast Boost: Slice the eggs and sausage over buttered toast or a breakfast hash.
  • Deviled Eggs: Mash pickled egg yolks with mayo and mustard for a tangy twist on deviled eggs.
  • Egg Salad: Chop the eggs and mix with mayonnaise, mustard, and chopped pickled onions for a unique egg salad.
  • Bloody Mary Garnish: Skewer a pickled egg, sausage, and onion on a cocktail stick for a bold Bloody Mary addition.
  • Pizza Topping: Slice and scatter pickled sausage on pizza for an unexpected burst of flavor.
  • Sandwich Filling: Layer pickled eggs and sausage on rye bread with mustard and cheese.

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