Pickled Sausage Recipe
If you love bold flavors and crave a snack that packs a punch, Pickled Sausage is about to become your new favorite treat. This zesty barroom classic combines smoky sausage, tangy vinegar, aromatic spices, and just the right touch of heat to create a wildly addictive bite every time. Whether you remember it from your favorite local dive or you’re simply curious about this beloved Southern-American snack, homemade Pickled Sausage delivers layers of flavor with simple, everyday ingredients. Once you try a bite, you’ll understand why this old-school staple remains so irresistible!
Ingredients You’ll Need
The beauty of making Pickled Sausage is how much flavor you get from such a straightforward line-up of ingredients. Each item does its part: the sausage anchors the snack, the vinegar brings the pucker, and the aromatic spices tie it all together for that signature taste.
- Smoked sausage or kielbasa: Go for a hearty, flavorful sausage—quality counts and holds up perfectly to the pickling process.
- White vinegar: This provides the punchy tang and preserves the sausages beautifully.
- Water: Softens the vinegar’s sharp bite for a balanced brine.
- Onion: Sliced thin, it adds a touch of sweetness and texture to every jar.
- Garlic: Sliced garlic cloves infuse the brine with deep, savory flavor.
- Sugar: Just enough to round out the acidity of the vinegar—don’t skip it!
- Pickling spice: The secret blend that gives the brine its distinctive profile.
- Crushed red pepper flakes (optional): Sprinkle in to dial up the heat as much (or little) as your heart desires.
- Black peppercorns: Whole peppercorns add their own peppery depth as they pickle.
- Salt: Crucial for bringing out the natural flavors in everything.
How to Make Pickled Sausage
Step 1: Build the Brine
Start by combining the vinegar, water, sugar, salt, pickling spice, peppercorns, sliced garlic, and red pepper flakes (if you like it hot) in a medium saucepan. Bring everything to a steady boil over medium heat, giving it a good stir so the sugar and salt dissolve completely. Let the brine simmer for about 5 minutes—this is where all those flavors begin to meld! Don’t rush this step, because the brine is the backbone of your pickled sausage.
Step 2: Cool the Brine
Once your brine has simmered and your kitchen smells incredible, take it off the heat. Allow it to cool just a bit so you’re not pouring piping-hot liquid over the sausage. Cooling helps preserve the sausage’s signature snap and keeps the onions from going limp too fast.
Step 3: Layer the Sausage and Onions
Reach for a big, clean glass jar or lidded container. Layer in your 2-inch pieces of smoked sausage (or kielbasa) and tuck in the sliced onions as you go. Try to distribute them evenly throughout the jar so every bite gets a punch of flavor and texture. This step is like building a little flavor tower, so have fun with it!
Step 4: Pour and Submerge
When the brine is cool enough but still warm, pour it carefully over the stacked sausage and onions. Make sure everything is fully submerged—press down any floating veggies so they don’t dry out. If you need a little more brine, just mix up a scaled-down batch to top off the jar.
Step 5: Refrigerate and Pickle
Seal up your jar tight and pop it in the fridge. Now comes the hardest part: waiting! Let your Pickled Sausage marinate for at least 3 days, giving the jar a gentle daily shake to mix those magical flavors. The pickles only get better (and bolder) with time, so if you can stand the wait, try to let them pickle for a few extra days.
How to Serve Pickled Sausage
Garnishes
Top your Pickled Sausage with a sprinkle of fresh chopped parsley or dill for an herby twist, or scatter a few extra red pepper flakes for those who love the spice. A squeeze of fresh lemon highlights the briny flavors, making each bite even brighter and more irresistible.
Side Dishes
If you’re building a snack platter, Pickled Sausage is fabulous alongside crunchy saltines, sharp cheddar cheese, and tangy pickles. Try serving with cool cucumber salad or a handful of kettle chips for an easy, crowd-pleasing combo. It’s also a tasty addition to a charcuterie board with mustards and olives.
Creative Ways to Present
For casual parties, thread sliced sausage and onions onto appetizer skewers for easy, no-fuss serving. Layer them onto baguette crostini with a swipe of stone-ground mustard, or dice and toss them into potato salad for a pop of zing. However you serve Pickled Sausage, you’re guaranteed rave reviews.
Make Ahead and Storage
Storing Leftovers
Your Pickled Sausage will keep beautifully in the fridge for up to 2 weeks, sealed tight in its brine. Always use a clean utensil to take out pieces, and keep everything submerged for maximum freshness and flavor. The longer the sausages sit, the zestier they get!
Freezing
Freezing Pickled Sausage isn’t recommended, since the texture of both sausage and onions tends to suffer once thawed. For best results, make only as much as you can enjoy within the two-week window, and savor every bite fresh from the fridge.
Reheating
This classic snack is meant to be served cold or at room temperature, straight from the jar. Skip reheating—warming will dull the punchy, pickled flavor and soften the sausage too much. Instead, enjoy Pickled Sausage as a zesty, ready-to-eat treat whenever the craving strikes!
FAQs
Can I use different types of sausage for Pickled Sausage?
Absolutely! While smoked sausage and kielbasa are traditional and hold up well to pickling, you can experiment with andouille, hot links, or even plant-based sausages. Just choose a firm, flavorful sausage that won’t fall apart in the brine.
What should I do if my sausage isn’t fully covered by the brine?
Make a quick small batch of extra brine using the same vinegar-to-water ratio and pour over until everything is submerged. It’s crucial to keep all ingredients under the liquid to ensure safe, flavorful pickling.
Is Pickled Sausage very spicy?
The heat level depends on your preference! The recipe includes crushed red pepper flakes for mild warmth, but you can add more, swap in sliced jalapeños, or omit the heat entirely if you want a milder snack.
How long should I let Pickled Sausage marinate before eating?
While it’s technically ready after three days, giving your sausage a week in the brine will deepen the flavors and create that classic punch you crave. If you love extra tang and depth, a little patience goes a long way!
Do I have to use glass jars, or can I use plastic containers?
Glass jars are best because they don’t absorb odors and flavors, but you can use a high-quality, non-reactive plastic container if needed. Just be sure your container seals tightly and is safe for acidic foods.
Final Thoughts
This Pickled Sausage recipe is proof that simple ingredients, a little patience, and a love for bold flavors can deliver a snack that’s utterly unforgettable. Give it a try and share the tangy, spicy fun with friends or enjoy all for yourself—the only challenge will be not eating the whole batch too soon!
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Pickled Sausage Recipe
- Total Time: 25 minutes (plus 3 days pickling time)
- Yield: 10 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious and tangy pickled sausage at home with this easy recipe. Perfect for snacking or as a zesty addition to your charcuterie board!
Ingredients
For the Pickling Brine:
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon pickling spice
- 1 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon black peppercorns
- 1 teaspoon salt
For the Pickled Sausage:
- 2 pounds smoked sausage or kielbasa, cut into 2-inch pieces
- 1 small onion thinly sliced
- 3 cloves garlic sliced
Instructions
- Prepare the Pickling Brine: In a medium saucepan, combine vinegar, water, sugar, salt, pickling spice, peppercorns, garlic, and red pepper flakes. Bring to a boil, then simmer for 5 minutes. Remove from heat and cool slightly.
- Assemble the Pickled Sausage: In a large jar, layer sausage pieces and onion slices. Pour the brine over them, ensuring everything is submerged.
- Refrigerate: Seal the jar and refrigerate for at least 3 days, shaking gently daily to distribute flavors.
Notes
- For extra heat, add more red pepper flakes or sliced jalapeños.
- Use high-quality smoked sausage for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 1g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 35mg
