Description
This Pickled Eggs and Sausage recipe is a classic pub snack or bar food that can be made ahead of time. The combination of tangy pickling spices with savory sausage and hard-boiled eggs creates a flavorful and protein-packed appetizer or snack.
Ingredients
Scale
Hard-Boiled Eggs:
- 12 hard-boiled eggs, peeled
Smoked Sausage:
- 1 pound smoked sausage or Polish kielbasa, cut into 1-inch pieces
Onion:
- 1 large onion, thinly sliced
Pickling Brine:
- 3 cups white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon pickling spice
- 2 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Prepare Jar: Place eggs and sausage in a sterilized glass jar, layering with onions.
- Make Brine: In a saucepan, combine vinegar, water, sugar, salt, pickling spice, garlic, peppercorns, and red pepper flakes. Bring to a boil, then cool for 10 minutes.
- Pour Brine: Pour the brine over eggs, sausage, and onions in the jar. Seal and refrigerate for at least 3 days before serving.
Notes
- Store pickled eggs and sausage in the refrigerator for up to 3 weeks.
- Adjust sugar for a tangier flavor or add jalapeños for extra spice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Pickling, No-Cook (after brine is made)
- Cuisine: American, German
Nutrition
- Serving Size: 1 egg with sausage
- Calories: 170
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 11 g
- Cholesterol: 190 mg
