Description
This Pickled Sausage recipe features smoky sausages immersed in a tangy, flavorful brine made from vinegar, spices, and a touch of sweetness. Perfect as a snack or addition to a charcuterie board, these pickled sausages require minimal preparation and develop their bold flavors after a day of refrigeration.
Ingredients
Scale
Pickling Brine
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tbsp salt
- 1 tsp black peppercorns
- 2 cloves garlic, minced
- 1 bay leaf
- 1/2 tsp red pepper flakes
Main Ingredient
- 1 lb smoked sausages
Instructions
- Prepare the Brine: In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, minced garlic, bay leaf, and red pepper flakes. Bring the mixture to a boil over medium heat to initiate flavor extraction and dissolve the sugar and salt.
- Simmer the Brine: Once boiling, reduce heat to low and let the brine simmer gently for 5 minutes. This simmering step helps meld and intensify the spices and garlic flavors.
- Slice the Sausages: While the brine simmers, slice the smoked sausages into bite-sized pieces suitable for pickling and serving.
- Pour the Brine: Place the sliced sausages into a clean glass jar and carefully pour the hot brine over them, making sure the sausages are fully submerged to ensure even pickling.
- Cool the Mixture: Allow the jar with sausages and brine to cool to room temperature to prevent condensation and spoilage.
- Refrigerate: Seal the jar tightly and refrigerate the pickled sausages for at least 24 hours. This resting period allows the sausages to absorb the brine’s tangy and spicy flavors.
- Serve: After pickling, serve the sausages as a flavorful snack or include them as part of a charcuterie board for added zest.
Notes
- Ensure sausages are fully submerged in the brine to prevent spoilage and promote even pickling.
- Adjust red pepper flakes according to your preferred spice level.
- Refrigerated pickled sausage can be stored for up to 2 weeks for optimal freshness.
- Use clean, sterilized jars to extend shelf life and ensure food safety.
- Sausages can be consumed cold directly from the fridge or gently warmed before serving if preferred.
