Pickled Sausage

Introduction

There’s something about pickled sausage that just makes it a standout treat, perfect for snacking at picnics, parties, or even when you’re simply craving something flavorful. I first encountered this dish at a local barbecue joint, and I was immediately hooked by the irresistible combination of tangy vinegar, smoky sausage, and just the right amount of heat. The texture of the sausage after being pickled was tender yet firm, while the brine soaked in all the vibrant flavors.

After experimenting with my own version at home, I quickly realized how simple and satisfying it is to make pickled sausages from scratch. The key is in creating the perfect brine—tangy, sweet, and a bit spicy—and allowing the sausages to absorb these flavors over time. It’s the type of snack that grows on you, and every bite delivers the right amount of zing and spice. Whether you’re looking for an appetizer or a snack that can be served with a cold drink, these pickled sausages will be the highlight of any gathering.

Ingredients

To make your own batch of tangy pickled sausages, you’ll need the following ingredients:

• 1 lb smoked sausages
• 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

These ingredients are relatively simple and easy to find at most grocery stores. You can choose any type of smoked sausage, though some people prefer kielbasa or a similar variety with a bold, smoky flavor. The key to the pickling process lies in the brine, which is a blend of vinegar, water, sugar, salt, and spices. This combination creates a balanced, tangy profile with a touch of sweetness, while the garlic, bay leaf, and red pepper flakes infuse the brine with layers of flavor.

Instructions

1. 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 the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
2. Simmer the Brine
   Once the brine reaches a boil, reduce the heat to low and let it simmer for 5 minutes. This will allow the flavors to meld together and intensify.
3. Slice the Sausages
   While the brine is simmering, slice the smoked sausages into bite-sized pieces. You can choose to slice them into rounds or cut them into larger chunks, depending on your preference.
4. Pack the Jar
   Place the sliced sausages into a clean glass jar, ensuring there’s enough room for the brine to fully cover them.
5. Pour the Brine
   Carefully pour the hot brine over the sausages in the jar, making sure they are completely submerged in the liquid.
6. Cool and Refrigerate
   Let the jar cool to room temperature. Once cooled, seal the jar tightly and place it in the refrigerator. For best results, let the sausages pickle for at least 24 hours before serving, as this will allow the flavors to fully develop.
7. Serve and Enjoy
   After 24 hours, your pickled sausages are ready to enjoy! These tangy, flavorful sausages are the perfect snack to serve on their own or as part of a charcuterie board.

Nutrition Facts (Servings and Calories per Serving)

• Serving Size: 1/6 of the recipe
• Calories: 200
• Sugar: 4g
• Sodium: 1,000mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 11g
• Cholesterol: 30mg

These pickled sausages are a flavorful and protein-packed snack, though they do have a high sodium content due to the brine. Make sure to enjoy them in moderation, especially if you’re keeping an eye on your sodium intake.

Preparation Time

• Prep Time: 15 minutes
• Cooking Time: 5 minutes (to simmer the brine)
• Total Time: 20 minutes (plus pickling time)

While the actual preparation and cooking time is quick, the pickling process requires patience. Letting the sausages soak in the brine for at least 24 hours allows the flavors to develop fully and gives you the best results.

How to Serve

Pickled sausages are versatile and can be served in several ways:

• As a Snack: Enjoy them straight from the jar as a savory, tangy treat.
• On a Charcuterie Board: Pair with cheese, crackers, and other pickled vegetables for a well-rounded appetizer platter.
• With Drinks: These sausages pair perfectly with cold beer or even a chilled glass of wine. They provide a great balance to rich, hearty drinks.
• With a Side of Mustard: Serve with your favorite mustard for a bit of extra flavor.

Additional Tips

1. Choose the Right Sausage: While smoked sausages are traditional, you can experiment with different types, such as kielbasa, Italian sausage, or even bratwurst.
2. Customize the Spice Level: If you like your pickled sausages spicier, you can increase the amount of red pepper flakes or add some sliced jalapeños to the brine.
3. Use Fresh Garlic: Fresh garlic provides a sharper, more aromatic flavor compared to garlic powder.
4. Pickle for Longer: For a more intense flavor, let the sausages pickle for 48 hours before serving. The longer they sit, the more the brine will infuse the sausage.
5. Try a Sweet Twist: If you prefer a sweeter pickled sausage, add a bit more sugar to the brine, or experiment with a different type of vinegar, such as apple cider vinegar.

Recipe Variations

• Spicy Pickled Sausages: Add extra red pepper flakes or a few slices of jalapeño to the brine for an extra kick.
• Herbed Pickled Sausages: Add herbs like thyme, rosemary, or dill to the brine for a more aromatic pickled sausage.
• Smoked Sausages with Mustard: After pickling, serve the sausages with a tangy mustard dipping sauce for a mustard-forward flavor.

Serving Suggestions

Pickled sausages make an excellent addition to any gathering. Serve them as part of:

• A Charcuterie Platter: Pair with meats, cheeses, crackers, and fresh fruits like grapes and apple slices.
• BBQ Spread: Offer pickled sausages alongside grilled meats, roasted vegetables, and tangy potato salad.
• Game Day Snacks: Perfect for snacking during the big game, pair with cold drinks and chips.

Freezing and Storage

While pickled sausages can last a long time in the refrigerator, they do not freeze well. The texture of the sausage can change, and it may not hold up well to freezing.

• Storage: Keep your pickled sausages in the refrigerator, where they will last for up to 2 weeks. Always ensure the sausages are fully submerged in the brine to maintain their flavor and freshness.

FAQ Section

1. How long do pickled sausages last?
   Pickled sausages will last up to 2 weeks in the refrigerator if stored in an airtight container.
2. Can I use fresh sausages instead of smoked ones?
   Yes, you can use fresh sausages, but smoked sausages give the pickled sausages a deeper, more savory flavor.
3. Can I make pickled sausages ahead of time?
   Yes, pickled sausages need at least 24 hours to pickle, so it’s best to make them ahead of time.
4. Can I adjust the spice level?
   Yes, you can add more red pepper flakes or even include some sliced jalapeños for added heat.
5. Can I use a different type of vinegar?
   You can use apple cider vinegar or any other vinegar you prefer, but white vinegar provides the most neutral, tangy flavor.
6. Can I use a store-bought sausage?
   Yes, store-bought smoked sausages work great in this recipe.
7. Should I cook the sausages before pickling?
   No, smoked sausages don’t need to be cooked. They will pickle in the brine as is.
8. Can I make a larger batch?
   Yes, you can easily double or triple the recipe. Just use a larger jar and adjust the brine quantities accordingly.
9. What if I don’t have bay leaves?
   If you don’t have bay leaves, you can skip them, but they do add a nice depth of flavor.
10. Can I serve pickled sausages warm?
    Pickled sausages are typically served cold or at room temperature.

Conclusion

Pickled sausage is a simple yet flavorful snack that’s perfect for picnics, parties, or any casual gathering.