Pickled Sausage Recipe
Love tangy and crunchy snacks? This Pickled Sausage Recipe is addictive and easy. Smoky sausages in zesty brine with peppers.
Ingredients
- 3 lbs smoked sausage beef, pork, or turkey
- 2 cups white vinegar
- 2 cups water
- 1 cup apple cider vinegar1 cup granulated sugar
- 2 tablespoons pickling salt
- 4 garlic cloves sliced
- 1 large onion sliced thin
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 jalapeños sliced (optional heat)
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 bay leaves
Instructions
Prep the Sausages
- Cut sausages into 2-inch pieces. Slice on diagonal for pretty look. Pat dry with paper towels. Removes excess moisture. Clean jars with hot soapy water. Ready for packing.
Make the Brine
- Combine vinegars, water, sugar and salt in large pot. Bring to boil over medium heat. Stir until sugar dissolves completely. About 5 minutes. Clear liquid forms.
Add Flavorings
- Drop in garlic, onions, peppers, mustard seeds, peppercorns and bay leaves. Boil 2 more minutes. Flavors bloom beautifully. Smells amazing already. Turn off heat.
Pack the Jars
- Layer sausage pieces, peppers, onions, and garlic in jars. Pack tightly but not crushed. Leave ½-inch headspace at top. Funnel makes it neat.
Pour Hot Brine
- Ladle hot brine over packed jars. Cover all pieces completely. Use tongs to remove air bubbles. Wipe jar rims clean. Ensures good seal.
Seal and Cool
- Place lids on jars. Screw bands fingertip tight. Let cool to room temperature. About 2 hours. Lids pop as they seal. Music to pickle ears!
Pickle and Store
- Refrigerate 3 days minimum. Flavors marry perfectly. Shakes jars daily first week. Gets better with time. Ready to enjoy!
Notes
- Use high-quality smoked sausage. Flavor base matters most.
- Slice peppers thin. They pickle faster, crunch stays.
- Sugar balances vinegar tang. Don't skip it.
- Variation: Add hot sauce to brine for fire kick.
- Variation: Use kielbasa for Polish twist.
- Variation: Pickle eggs alongside for double snack.
- Refrigerate only. No canning needed. Safe eating.
- Taste brine before pouring. Adjust salt if needed.