If you’re craving an irresistibly tangy, salty, and spicy snack, look no further than Pickled Sausage. This classic treat captures the spirit of old-school delis and Southern convenience stores, featuring smoky sausage soaking up a flavorful brine loaded with vinegar, garlic, and warming spices. It’s easy to make, totally customizable, and perfect for sharing at parties or popping straight from the fridge whenever you need a zesty pick-me-up.
Ingredients You’ll Need
All you need is a handful of pantry staples and a few minutes of prep to set yourself up for days of snacking bliss. Each ingredient in this Pickled Sausage recipe brings its own personality to the party, balancing heat, sweetness, and sharpness in every bite.
- Smoked sausage or kielbasa (2 pounds): Delivers a hearty, savory base that soaks up every drop of brine—try a spicy variety for a kick.
- White vinegar (3 cups): Gives that unmistakable tang and helps preserve both flavor and freshness.
- Water (1 cup): Dilutes the vinegar just enough to keep things punchy but not overpowering.
- Salt (1 tablespoon): Essential for drawing out flavors and balancing the acidity of the brine.
- Sugar (1 tablespoon): Rounds out the sharpness and adds just a teeny hint of sweetness.
- Mustard seeds (2 teaspoons): Bring a gentle pop and earthy aroma to the brine.
- Black peppercorns (1 teaspoon): Add subtle heat and depth with every crispy, crackly bite.
- Crushed red pepper flakes (1 teaspoon): Offer a gentle to medium kick; adjust more or less based on your heat preference.
- Garlic cloves, peeled and smashed (4): Ensure rich, aromatic undertones throughout the jar.
- Small onion, sliced (1): Provides a sweet, mellow background flavor and some delightful texture.
- Bay leaves (2): Add a fragrant, slightly floral complexity that rounds out the brine.
How to Make Pickled Sausage
Step 1: Prep the Sausage and Jar
Start by cutting your smoked sausage or kielbasa into bite-sized 2-inch pieces—just right for popping into your mouth or layering onto a cracker. Place the pieces into a large, clean glass jar or container that has a tight-fitting lid. Make sure your jar is non-reactive and spotless; this keeps the Pickled Sausage fresh and the flavors crisp.
Step 2: Create the Brine
Grab a medium saucepan and combine the white vinegar, water, salt, sugar, mustard seeds, black peppercorns, crushed red pepper flakes, smashed garlic cloves, sliced onion, and bay leaves. Set the pan over medium heat and bring the mixture to a gentle boil. Once bubbling, reduce the heat and let it simmer for around five minutes so all those punchy, bold flavors can meld together.
Step 3: Pour and Submerge
Carefully pour the hot brine over the sausage pieces in your jar, ensuring every morsel is completely covered by the liquid. This full immersion is the secret to a perfectly pickled sausage—no dry bites allowed! Allow the mixture to cool to room temperature for safety and to prevent condensation inside the lid.
Step 4: Seal and Refrigerate
Once the jar is cool, twist on the lid and pop it in the fridge. Don’t rush this step! The sausage needs at least three days to pick up all those spicy, garlicky notes and to truly transform into Pickled Sausage greatness. Each day, give the jar a gentle shake to keep the spices swirling and the flavor distribution even.
How to Serve Pickled Sausage
Garnishes
Brighten up your Pickled Sausage platter with a sprinkle of freshly chopped parsley or sliced green onions for a burst of color and an extra snap of flavor. For heat-lovers, some thinly sliced jalapeños tucked alongside also look stunning and taste terrific.
Side Dishes
Pickled Sausage sings when served alongside creamy potato salad, crisp crackers, or a simple platter of sharp cheddar and pickles. If you’re feeling indulgent, pair it with a frosty mug of beer for a knockout snack that balances richness, acidity, and spice.
Creative Ways to Present
Try skewering sausage pieces with cheese cubes and cherry tomatoes for an easy party appetizer or pile them atop toasted baguette slices smeared with a bit of spicy mustard. For a picnic, toss them into a mason jar with extra brine so guests get a punchy, portable treat.
Make Ahead and Storage
Storing Leftovers
Leftover Pickled Sausage keeps brilliantly in the refrigerator for up to 4 weeks. Always seal your jar tightly after each use, and use clean utensils when retrieving pieces to keep the brine pure and free from contaminants.
Freezing
While it’s technically possible to freeze pickled sausage, the texture may suffer after thawing. The brine can turn cloudy and sausages might become a bit mushy, so for best taste and texture, stick with refrigerator storage.
Reheating
This zesty snack is actually best enjoyed cold or at room temperature! There’s no need to reheat Pickled Sausage. If you do want them slightly warmed (say, for layering on warm bread), gently rest the pieces out of the brine for a few minutes before serving.
FAQs
Can I use different types of sausage for pickling?
Absolutely! While smoked sausage or kielbasa is classic, you can try andouille, hot links, or even chorizo for a flavorful twist. Just be sure your sausage is cooked beforehand, as the pickling brine isn’t a cooking method.
How spicy will my Pickled Sausage be?
The spice level is up to you! Use the recommended amount of red pepper flakes for medium heat, or reduce for a milder snack. Adding extra chili peppers or using a spicy sausage will really fire things up.
Is it possible to re-use the brine for another batch?
For food safety, it’s not recommended to re-use pickling brine. The flavors will also be weaker after the first use, so always make a fresh batch for each jar of Pickled Sausage.
How can I tell if my pickled sausage has gone bad?
If the brine turns murky, the sausage develops off smells or unusual spots, or any mold appears, it’s best to discard the jar. Always practice safe pickling habits and store your sausage in the refrigerator.
Can I make Pickled Sausage in smaller or larger batches?
Definitely! The recipe is flexible. Simply halve or double the quantities to suit your needs—just make sure your sausages are fully submerged in brine, regardless of jar size.
Final Thoughts
If you’ve never tried making Pickled Sausage at home, you’re in for a real treat. The process is incredibly straightforward, and the rewards are bold, punchy, and completely addictive. Give it a go and watch your fridge become everyone’s favorite snack stop!
Print
Pickled Sausage Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus 3 days pickling time)
- Yield: 12 servings
- Category: Snack, Appetizer
- Method: Pickling, No-Cook (after brining)
- Cuisine: American
- Diet: Non-Vegetarian
Description
Learn how to make delicious pickled sausage at home with this easy recipe. Perfect for snacking or as an appetizer, these tangy and flavorful sausages are a great addition to any gathering.
Ingredients
Smoked Sausage:
- 2 pounds smoked sausage or kielbasa, cut into 2-inch pieces
Brine:
- 3 cups white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon crushed red pepper flakes
- 4 garlic cloves, peeled and smashed
- 1 small onion, sliced
- 2 bay leaves
Instructions
- Prepare Sausage: Place the sausage pieces in a large glass jar or container.
- Make Brine: In a saucepan, combine vinegar, water, salt, sugar, spices, garlic, onion, and bay leaves. Simmer for 5 minutes.
- Brine Sausage: Pour the hot brine over sausage, ensuring it’s submerged. Cool, seal, and refrigerate.
- Pickling Time: Let sausages pickle for at least 3 days, shaking the jar daily.
Notes
- You can use spicy sausage for a hotter version or add jalapeños to the brine.
- This recipe can be adjusted based on the size of your container.
- Always use a non-reactive container like glass when pickling.
Nutrition
- Serving Size: 2 pieces
- Calories: 180
- Sugar: 1g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 35mg
