Pickled Eggs and Sausage
Pickling is a great way to use up any extra eggs you may have in the refrigerator, and this pickled eggs and sausage recipe does just that! Sausage and hard boiled eggs team up in a spicy, savory brine and soak up all the delicious flavor to create the most tangy, irresistible snack ever!
This recipe is inspired by my Cajun pickled eggs, and is an absolute treat for your taste buds!
I've recently been experimenting with quite a lot of quick pickle recipes. My curry pickled cauliflower, quick pickled red cabbage and pickled shredded carrots are staples, and whenever I get my hands on fresh turmeric, I always whip up a batch of my pickled turmeric.
This time, however, I wanted to try something different- something more hearty and wholesome- something I could enjoy as a snack.
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What's So Great About the Recipe?
No complicated steps and just a few minutes in the kitchen- that's all it takes to make this easy pickled eggs recipe, and that's quite literally the best part about it.
Of course, I also love the fact that I can play around with the flavors too- I often add some fresh rosemary into it along with my homemade herb salt for some extra herby flavor, and it's such a treat!
Recipe Ingredients
Sausages: I used frozen chicken sausages here. Choose smaller sized sausages- they soak up the brine pretty quick.
Eggs: Whole, hard boiled eggs.
Garlic + onion: I used a mix of fresh garlic and sliced white onions for that pungent and savory kick.
Jalapeno: For the heat! Use as much as your taste buds can tolerate. I use my jalapeno flakes when I don't have fresh jalapenos at hand.
Vinegar: White vinegar is the best choice- it allows the flavors of the spices to shine through.
Sugar: To balance the acidity from the vinegar.
Whole spices: I used a mix of mustard seeds, cardamom, cloves, black peppercorns, dried red chilies, bay leaves, cinnamon and coriander seeds. Use what you have at hand.
Oil: To cook the sausage.
See recipe card for quantities.
Substitutions & Variations
- Fresh and dried dill can also be a great addition to this pickled eggs and sausage recipe.
- If you love a spicy kick, consider adding some red pepper flakes or your favorite hot sauce. I love adding my habanero garlic hot sauce or a sprinkle of my Sriracha infused salt.
How to Make Pickled Eggs and Sausage
Step 1: Heat oil in a pan and sauté the chopped sausages for a few minutes, stirring occasionally, until they are light golden brown.
Step 2: In a pot, add equal parts of vinegar and water, and bring it to a boil. Add the sugar, some salt and whole spices.
Step 3: Add the cooked sausages, hard boiled eggs, sliced onions, garlic and jalapenos to a jar.
Step 4: Pour the brine into the jar and allow everything to cool down completely.
💭Top Tip
Make sure you use a heat-safe glass jar for this recipe, since you'll be pouring the hot brine into it.
Tips & Tricks to Nail the Recipe
- Make sure there is enough pickling liquid to completely cover the contents of the jar. If there isn't, simply bring a 1:1 mixture of vinegar and water to a boil again, and then pour it over to fill up the jar.
- Refrigerate the pickled eggs and sausage for at least 24 hours before you serve. This will help the sausages, eggs and other ingredients soak up all the flavors and soften a bit.
- Add other veggies like carrots, ginger, radish, mushrooms and bell peppers to bulk up the pickle. Also try my ginger carrot pickle and quick pickled radish recipes while you're at it.
- If you love textures, you can also add whole shallots into the mix. I absolutely relished my quick pickled shallots, and can't wait to add them to this one too!
How to Serve Pickled Sausage and Eggs
If you're not familiar with pickled eggs and sausages (in all honesty, I was too), the best way to serve them is to enjoy them as a snack. You can also add them to your homemade sandwiches and wraps or slice up the eggs and use them (along with the onions and sausages) as a topping on your avocado toast.
These also work wonderfully when added to salad or grain bowls, and lend a nice spicy and tangy kick of flavor. And of course, you can feature them on a charcuterie board with some marinated olives and feta, marinated tomatoes and other favorites.
Recipe FAQs
Store the pickled eggs and sausage in the refrigerator for up to a week, if not longer. Make sure you use a clean spoon to remove it from the jar every time you want to snack on it, and put the lid back on to prevent any contamination.
You can, but remember that it has a fruity flavor which can mask the heat from the spices. If you're not adding any spices though, you can surely use it!
Yes, you can! If you're using smoked sausages, you can skip the step where you need to sauté and cook them, and just add them directly to the jar along with the eggs.
More Pickle Recipes
Looking for other recipes like this? Try these:
If you tried this pickled eggs and sausage recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pickled Eggs and Sausage
Ingredients
- 1 cup vinegar
- 4-5 sausages
- 3 hard boiled eggs
- ½ cup sugar
- 3 garlic
- 1 teaspoon mustard seeds
- 1 onion sliced
- 1 jalapeno
- 1 teaspoon whole spices
- 1 teaspoon oil
Instructions
- Heat oil in a pan and sauté the chopped sausages for a few minutes, stirring occasionally, until they are light golden brown.
- In a pot, add equal parts of vinegar and water, and bring it to a boil. Add the sugar, some salt and whole spices.
- Add the cooked sausages, hard boiled eggs, sliced onions, garlic and jalapenos to a jar.
- Pour the brine into the jar and allow everything to cool down completely.
Notes
- Make sure there is enough pickling liquid to completely cover the contents of the jar. If there isn't, simply bring a 1:1 mixture of vinegar and water to a boil again, and then pour it over to fill up the jar.
- Refrigerate the pickled eggs and sausage for at least 24 hours before you serve. This will help the sausages, eggs and other ingredients soak up all the flavors and soften a bit.
- Add other veggies like carrots, ginger, radish, mushrooms and bell peppers to bulk up the pickle. Also try my ginger carrot pickle and quick pickled radish recipes while you're at it.
- If you love textures, you can also add whole shallots into the mix. I absolutely relished my quick pickled shallots, and can't wait to add them to this one too!
