Description

This Pickled Sausage recipe offers a tangy and flavorful way to enjoy smoked sausages. The sausages are sliced and immersed in a hot vinegar-based brine infused with garlic, bay leaf, black peppercorns, and red pepper flakes, then cooled and refrigerated to develop a perfect balance of tanginess and spice. Ideal as a snack or addition to a charcuterie board, this quick and easy pickling method ensures a delightful treat in just over a day.

Ingredients

Scale

Pickling Brine Ingredients

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

Sausage

1 lb smoked sausages

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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 this mixture to a boil over medium heat.
Simmer the Brine: Once boiling, reduce the heat to low and let the brine simmer for 5 minutes. This helps the flavors meld together thoroughly.
Slice the Sausages: While the brine simmers, slice the smoked sausages into bite-sized pieces. Place these pieces into a clean glass jar to prepare for pickling.
Pour the Brine: Carefully pour the hot brine over the sausage slices, ensuring they are fully submerged to facilitate proper pickling.
Cool the Mixture: Allow the jar and contents to cool down to room temperature before sealing, which prevents condensation and maintains texture.
Refrigerate: Seal the jar tightly and place it in the refrigerator. Let the sausages pickle for at least 24 hours, allowing the flavors to develop for the best taste.
Serve: After pickling, serve the sausages as a flavorful snack or add them to your favorite charcuterie board for a zesty touch.

Notes

Use a clean, sterilized jar to ensure food safety and longer shelf life.
The sausages can be kept refrigerated for up to 2 weeks once pickled.
Adjust the red pepper flakes according to your preferred spice level.
For a sweeter brine, increase the sugar slightly, but balance it with vinegar for tanginess.
If you do not have smoked sausages, kielbasa or any smoked sausage variety can be used as a substitute.