Description

This Pickled Sausage recipe features smoked sausages preserved and enhanced by a flavorful homemade brine of vinegar, spices, and aromatics. The sausages are sliced and submerged in a hot brine made with white vinegar, sugar, salt, peppercorns, garlic, bay leaf, and red pepper flakes, then cooled and refrigerated to pickle for at least 24 hours. It is a quick and easy method to create a tangy, spicy snack or appetizer that pairs perfectly with charcuterie boards or as a standalone treat.

Ingredients

Scale

For the Pickled Sausages

1 lb smoked sausages

For the 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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Brine: In a medium saucepan, combine white vinegar, water, sugar, salt, black peppercorns, minced garlic, bay leaf, and red pepper flakes. Bring the mixture to a boil over medium heat, ensuring the sugar and salt dissolve thoroughly.
Simmer the Brine: Once boiling, reduce the heat to low and let the brine simmer gently for 5 minutes. This step allows the spices to infuse and develop a rich, balanced flavor.
Slice the Sausages: While the brine simmers, slice the smoked sausages into bite-sized pieces suitable for pickling and easy serving.
Pour the Brine: Place the sliced sausages in a clean glass jar or container, then carefully pour the hot brine over them, ensuring all sausage pieces are fully submerged to pickle evenly.
Cool the Mixture: Allow the jarred sausages and brine to cool to room temperature. This prevents condensation and preserves texture.
Refrigerate: Once cooled, tightly seal the jar and refrigerate it. Let the sausages pickle for at least 24 hours to allow the flavors to meld and develop.
Serve: After pickling, enjoy the sausages as a flavorful snack or add them to a charcuterie board for a tangy, spicy addition.

Notes

Use a clean glass jar to ensure safety and optimal preservation during pickling.
The sausages can be left in the brine for longer than 24 hours for a stronger pickled flavor.
Adjust red pepper flakes to your preferred spice level.
The pickled sausages should be stored refrigerated and consumed within 1-2 weeks for best quality.
Serve chilled or at room temperature for the best taste experience.