Spicy Pickled Sausage Recipe: A Tangy Homemade Treat

Crafting a delightful pickled sausage recipe brings zesty flavor to your snack repertoire.

Tangy spices and robust seasonings merge to create an irresistible treat.

Briny vinegar marinades infuse each bite with complex, mouthwatering notes.

Sharp ingredients dance together, promising a delectable culinary adventure.

Homemade preservation techniques ensure maximum taste and texture.

Small jars of these delectable morsels can brighten any gathering or quiet evening.

You’ll want to savor every last morsel of this simple yet extraordinary recipe.

Different Ways To Enjoy Pickled Sausage

• Spicy Vegetarian Pickle: Replace sausage with firm tofu or tempeh, sliced into rounds. Use same pickling liquid for a meat-free alternative.
• Low-Sodium Pickle Variation: Reduce salt content by 50%, substituting with herbs like thyme and rosemary for enhanced flavor profile. Use low-sodium vinegar option.
• Herb-Infused Pickle Remix: Add fresh dill, tarragon, or oregano to the pickling liquid. Incorporate additional aromatics like shallots or green onions for complex taste layers.
• Keto-Friendly Pickle Version: Use sugar substitute like erythritol, eliminate sugar completely. Select high-fat sausage varieties like bratwurst or andouille to maintain keto macronutrient requirements.

Best Matches With Pickled Sausage

• Enhance Flavor Fusion: Pair pickled sausages with sharp cheddar cheese for a tangy, bold taste explosion that complements the spicy brine.
• Craft the Perfect Beer Companion: Select a crisp pilsner or hoppy IPA to cut through the richness of the sausage and balance the vinegary kick.
• Create Charcuterie Magic: Spread pickled sausage rounds on a rustic wooden board with grainy mustard, cornichons, and crusty sourdough bread for an impressive appetizer spread.
• Elevate Snack Time: Serve alongside crisp dill pickles and cold German potato salad to amplify the Eastern European flavor profile and provide textural contrast.

How To Store Pickled Sausage The Right Way

• Transfer pickled sausages to airtight containers, ensuring they remain fully submerged in pickling liquid. Keep sealed jars in the coldest part of refrigerator for maximum freshness, maintaining quality up to 2 weeks.
• Portion sausages into smaller batches, place in freezer-safe containers with pickling liquid. Freeze for up to 3 months, preventing freezer burn by removing excess air from containers.
• Gently warm pickled sausages in microwave for 30-45 seconds on medium power. Alternatively, place in small skillet with a splash of pickling liquid, warming over low heat until heated through without losing texture.
• Remove sausages from refrigerator 10-15 minutes before serving to take off chill.

Pickled Sausage FAQ You Might Find Helpful

• Why pickle sausages?

Pickling sausages enhances their flavor by adding tangy, spicy notes and helps preserve the meat longer in the refrigerator.

• What type of vinegar works best?

White vinegar is ideal for this recipe because it provides a clean, sharp acidic profile without overpowering the sausage’s natural taste.

• Can I adjust the spice level?

Yes, you can easily customize heat by increasing or decreasing red pepper flakes to match your personal spice preference.

• How do I know the sausages are properly pickled?

After 48 hours of refrigeration, the sausages will have absorbed the brine’s flavors and developed a slightly firmer texture with a tangy taste.

What Makes Pickled Sausage So Unique

• Maximize Flavor Fusion: Craft a bold, tangy sausage experience with a complex blend of spices that dance on your taste buds.
• Master Preservation Technique: Learn a simple pickling method that transforms ordinary sausages into a gourmet refrigerator staple with minimal kitchen skills required.
• Create Versatile Party Snack: Prepare an impressive appetizer that doubles as a conversation-starting charcuterie board addition, perfect for gatherings and casual get-togethers.
• Customize Spice Adventure: Easily adjust red pepper flakes and mustard seeds to match your personal heat tolerance, making this recipe adaptable for every palate.

Everything You Need For Pickled Sausage

• Polish Sausage: A traditional sausage that provides rich, hearty flavor to the pickling recipe.
• Pork Sausage: Adds depth and robust meat texture to the pickled preparation.

• White Vinegar: Creates the tangy and acidic base for the pickling process.
• Water: Helps balance the vinegar's intensity and dilute the brine.
• Kosher Salt: Enhances overall seasoning and helps preserve the sausages.
• Sugar: Balances the vinegar's sharpness and adds a subtle sweetness.

• Garlic Cloves, White Onion: Provide a sharp and complex flavor base for the pickling liquid.
• Black Peppercorns, Mustard Seeds, Red Pepper Flakes: Add layers of spicy and warming notes to the pickle.
• Bay Leaves: Contribute a subtle herbal undertone to the overall flavor profile.

Easy Steps To Prepare Pickled Sausage

Step 1: Prepare Sausage Rounds

Slice polish sausage and pork sausage into bite-sized rounds about 1-inch thick, ensuring each piece is uniform for consistent pickling.

Step 2: Chop Aromatic Ingredients

• Garlic cloves
• White onion

Step 3: Craft Pickling Brine

• White vinegar
• Water
• Kosher salt
• Sugar
• Black peppercorns
• Mustard seeds
• Red pepper flakes

Step 4: Enhance Liquid Flavor

• Chopped garlic
• Chopped onion
• Bay leaves

Allow ingredients to infuse and develop complex flavors.

Step 5: Heat and Dissolve Ingredients

Heat pickling liquid over medium-high temperature, stirring occasionally until salt and sugar completely dissolve, about 5-7 minutes.

Step 6: Cool Pickling Liquid

Remove saucepan from heat and let the liquid cool to room temperature, allowing aromatic spices to fully release their essence.

Step 7: Arrange Sausage in Jars

Pack sausage rounds into clean, sterilized glass jars, ensuring pieces are tightly arranged but not compressed.

Step 8: Pour Pickling Liquid

Carefully pour cooled pickling liquid over sausages, making sure all pieces are completely submerged.

Step 9: Seal and Refrigerate

Seal jars tightly with lids and refrigerate for at least 48 hours before consuming, allowing thorough flavor absorption.

Step 10: Store and Enjoy

Keep pickled sausages in the refrigerator for up to 2 weeks, enjoying their tangy and spicy characteristics as a unique appetizer or snack.

Top Tips For Making Pickled Sausage

• Slice Strategically: Cut sausages into uniform 1-inch rounds for even pickling and consistent flavor distribution.
• Choose Fresh Ingredients: Select high-quality, fresh sausages and crisp garlic and onions to enhance the overall pickling result.
• Control Spice Level: Adjust red pepper flakes to personalize heat intensity, allowing for mild or spicy preferences.
• Master Sterilization: Thoroughly clean glass jars with hot water and soap to prevent bacterial growth and ensure food safety.
• Patience Pays Off: Allow minimum 48-hour refrigeration for sausages to absorb complex flavors and develop optimal taste profile.

Pickled Sausage Recipe

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4.7 from 23 reviews

• Total Time: 48 hours 22 minutes
• Yield: 6 1x

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Description

Zesty Pickled Sausage brings tangy German-style preservation to classic meat lovers. Crisp vinegar notes and spicy undertones create a bold snack that complements beer gardens and backyard gatherings.

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Ingredients

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Meat Ingredients:

• 2 lbs polish sausage or beef frankfurters
• 0.5 lbs additional pork sausage

Pickling Liquid Ingredients:

• 2 cups white vinegar
• 1 cup water
• 2 tbsp kosher salt
• 1 tbsp black peppercorns
• 2 tbsp sugar

Aromatic and Flavor Ingredients:

• 3 cloves garlic
• 2 bay leaves
• 1 tsp red pepper flakes
• 1 small white onion
• 1 tbsp mustard seeds

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Instructions

1. Slice polish sausage and pork sausage into bite-sized rounds, approximately 1-inch thick, ensuring uniform pieces for consistent pickling.
2. Peel and roughly chop garlic cloves and white onion, preparing the aromatic base for the pickling liquid.
3. In a medium saucepan, combine white vinegar, water, kosher salt, sugar, black peppercorns, mustard seeds, and red pepper flakes, creating a robust pickling brine.
4. Add chopped garlic, onion, and bay leaves to the liquid mixture, allowing the ingredients to infuse and develop complex flavor profiles.
5. Heat the pickling liquid over medium-high temperature, stirring occasionally until salt and sugar completely dissolve, approximately 5-7 minutes.
6. Remove saucepan from heat and let the pickling liquid cool to room temperature, allowing the aromatic spices to fully release their essence.
7. Arrange sausage rounds in clean, sterilized glass jars, ensuring pieces are packed tightly but not compressed.
8. Carefully pour the cooled pickling liquid over the sausage, making sure all pieces are completely submerged.
9. Seal jars tightly with lids and refrigerate for at least 48 hours before consuming, enabling thorough flavor absorption and pickling process.
10. Store pickled sausages in the refrigerator for up to 2 weeks, enjoying their tangy and spicy characteristics as a unique appetizer or snack.

Notes

• Slice sausages evenly to guarantee consistent pickling and texture throughout each bite.
• Choose high-quality, fresh sausages with good fat content for maximum flavor absorption during pickling process.
• Experiment with different pepper varieties like jalapeño or serrano for customized heat levels in your pickled sausage.
• Sterilize jars thoroughly to prevent bacterial growth and extend refrigerated storage time of pickled sausages.

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Appetizer, Snacks
• Method: Pickling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 340
• Sugar: 2 g
• Sodium: 890 mg
• Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 0 g
• Protein: 20 g
• Cholesterol: 70 mg