If you are anything like me and love a bold, tangy bite with a bit of smoky warmth, this Pickled Sausage Recipe is going to become your new go-to snack or appetizer. It perfectly balances the rich, savory goodness of smoked sausage with a zesty, vinegar-based brine that wakes up your palate and keeps you coming back for more. Whether you’re serving it at a party or just craving a flavorful nibble, this recipe is delightfully simple yet impressively flavorful, bringing a homemade touch to a classic pickling tradition.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, but each plays a crucial role in crafting that iconic pickled sausage flavor. From the smoky depths of the sausage to the bright acidity of vinegar, and the aromatic spices that infuse every bite, every item is essential for getting this recipe just right.
- Smoked sausage or kielbasa, 2 pounds: The star of the dish, offering a rich, smoky, and meaty base perfect for absorbing the tangy brine.
- White vinegar, 2 cups: Provides the essential acidic punch that defines pickling and preserves your sausage.
- Water, 1 cup: Balances the vinegar’s acidity to create a perfectly mellow brine.
- Salt, 1 tablespoon: Enhances flavors and aids in the pickling preservation process.
- Sugar, 1 tablespoon: Adds a touch of sweetness to balance the vinegar’s sharpness.
- Pickling spice, 1 tablespoon: The fragrant blend that fills the brine with warm, inviting notes.
- Crushed red pepper flakes, 1 teaspoon (optional): For those who like a bit of heat to complement the tang.
- Garlic cloves, 2 peeled and smashed: Imparts a subtle, savory depth to the brine.
- Small onion, thinly sliced: Adds crunch and a sweet, mild sharpness that complements the sausage perfectly.
How to Make Pickled Sausage Recipe
Step 1: Prepare the Brine
Start by combining your vinegar, water, salt, sugar, pickling spice, crushed red pepper flakes if you’re using them, and the smashed garlic cloves in a medium saucepan. Heat the mixture over medium heat, stirring occasionally until the sugar and salt have completely dissolved and the brine is hot, but not boiling hard. Then, take it off the heat and set it aside to cool slightly. This warm brine will infuse all of those bright, spicy, and savory flavors into the sausage beautifully.
Step 2: Pack the Sausage and Onion
While your brine cools, slice the smoked sausage into 2-inch pieces. Grab a large clean glass jar or a few smaller ones and layer the sausage pieces along with the thinly sliced onions inside. This layering ensures the onions soften a bit in the brine and bring their subtle sweetness to the mix, perfectly balancing the tang and spice.
Step 3: Combine and Refrigerate
Pour the warm (not hot) brine over your sausage and onion, making sure every piece is submerged completely to guarantee even pickling. Seal your jar(s) tightly. Here’s the fun part — refrigerate your jar and let it sit for at least 3 days. This patience allows the sausage to soak up all those mouthwatering flavors. Remember to shake the jar gently once a day to keep the spices distributing evenly. Trust me, the wait is absolutely worth it!
How to Serve Pickled Sausage Recipe
Garnishes
A sprinkle of fresh chopped parsley, or some thinly sliced green onions, adds a vibrant pop of color and a fresh, herbaceous note that pairs beautifully with the savory pickled sausage. A few extra cracked black peppercorns on top also add a nice kick and enhance the complex flavors.
Side Dishes
Pickled sausage is spectacular beside soft rye bread or toasted baguette slices to soak up the brine. It also shines paired with creamy mashed potatoes or a crisp leafy green salad to balance the richness. For a finger-food occasion, serve it alongside sharp cheddar or smoked gouda and an assortment of crunchy pickles for a rustic deli board vibe.
Creative Ways to Present
Take your presentation up a notch by serving the pickled sausage in charming small mason jars at parties, or thread the sausage pieces onto bamboo skewers with chunks of onion and pickle slices for easy grab-and-go appetizers. Another fun idea is to dice the sausage and mix it into deviled eggs or potato salad for a tangy twist that will surprise and delight guests.
Make Ahead and Storage
Storing Leftovers
Because this Pickled Sausage Recipe involves refrigeration in a sealed container, leftover pickled sausage keeps wonderfully for up to two weeks. Make sure the sausage pieces remain fully submerged in the brine to prevent spoilage and maintain flavor.
Freezing
Freezing is not recommended for pickled sausage because the texture of the sausage and the onions can become mushy after thawing. Plus, the delicate balance of flavors in the brine may dull with freezing. For best results, enjoy the pickled sausage fresh from the fridge within the storage window.
Reheating
This dish is typically enjoyed cold or at room temperature, so no reheating is necessary. If you prefer a warm snack, lightly sauté the pieces after removing them from the brine to maintain their tang while adding a comforting warmth. Just be sure to heat them gently so the pickled flavor remains intact.
FAQs
Can I use fresh sausage instead of smoked?
While you can, smoked sausage is preferred because its rich, smoky flavor shines through after pickling, adding depth that fresh sausage lacks. If you use fresh sausage, consider cooking it thoroughly first and expect a milder final flavor.
How long should I let the sausage pickle?
At minimum, 3 days in the refrigerator gives the best flavor development. You can leave it up to a full week for more intensity, just be sure to keep it refrigerated and the pieces submerged in the brine.
Is this recipe spicy?
The heat is optional. The crushed red pepper flakes add a nice kick, but you can easily adjust or omit them to suit your spice preference. Using hot sausage also gives a naturally spicier bite.
Can I use different types of vinegar?
White vinegar offers a clean, sharp acidity perfect for this recipe, but you could experiment with apple cider vinegar for a fruitier note. Just be mindful that different vinegars will slightly alter the final tang and color.
Does the sausage continue to pickle after 3 days?
Yes, the flavors keep melding and intensifying the longer it stays in the brine, up to about 2 weeks. Over-pickling may soften the sausage more than desired, so enjoy it within that timeframe for the best texture and taste.
Final Thoughts
If you love snacks that combine bold flavors with simple preparation, you absolutely must try this Pickled Sausage Recipe. It’s a delightful blend of smoky, tangy, and slightly sweet that will become a staple for your gatherings or anytime hunger strikes. I promise once you make this, your fridge will never be without it again!
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Pickled Sausage Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus 3 days pickling time)
- Yield: 8 servings
- Category: Snack, Appetizer
- Method: Pickling
- Cuisine: American
- Diet: Gluten Free
Description
Pickled Sausage is a flavorful and tangy snack featuring smoky smoked sausage or kielbasa preserved in a zesty vinegar brine infused with pickling spices, garlic, and onion. This easy-to-make appetizer is perfect for serving at gatherings or enjoying as a savory treat. The pickling process enhances the sausage’s rich taste, creating a unique snack with a delightful balance of heat and acidity.
Ingredients
Pickled Sausage Ingredients
- 2 pounds smoked sausage or kielbasa, sliced into 2-inch pieces
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon pickling spice
- 1 teaspoon crushed red pepper flakes (optional for heat)
- 2 garlic cloves, peeled and smashed
- 1 small onion, thinly sliced
Instructions
- Prepare the Brine: In a medium saucepan, combine the white vinegar, water, salt, sugar, pickling spice, crushed red pepper flakes if using, and peeled smashed garlic cloves. Heat the mixture over medium heat, stirring occasionally until the sugar and salt are fully dissolved and the brine comes to a boil. Once boiling, remove the saucepan from the heat and allow the brine to cool slightly.
- Pack the Jar: While the brine cools, place the sliced smoked sausage pieces and thinly sliced onion into a large, clean glass jar or divide them evenly between smaller jars. Ensure the sausage and onion are packed well but not overly compressed.
- Combine Brine and Sausage: Pour the warm brine over the packed sausage and onion in the jar(s), ensuring all contents are completely covered by the liquid. This is crucial to achieve proper pickling and flavor infusion.
- Seal and Refrigerate: Seal the jar(s) tightly with lids and place them in the refrigerator. Let the sausage pickle for at least 3 days before eating, allowing the flavors to develop fully. For even flavor distribution, gently shake the jar once a day during this period.
- Serve: After the pickling time, the pickled sausage is ready to be enjoyed as a savory snack or appetizer. Keep refrigerated and consume within 2 weeks for best quality.
Notes
- Use fully cooked smoked sausage or kielbasa for best results.
- For extra heat, choose a hot sausage or increase the amount of crushed red pepper flakes.
- The pickled sausage will keep well refrigerated for up to 2 weeks.
- Shaking the jar daily helps to evenly distribute the pickling flavors.
