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

Scale

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

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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.