Mustard Pickled Eggs with Summer Sausage

Mustard Pickled Eggs with Summer Sausage combines the tangy, slightly spicy flavor of mustard with the hearty richness of summer sausage and the creamy texture of hard-boiled eggs. It’s a perfect snack or appetizer that’s full of bold flavors, offering a delightful blend of vinegar tang, savory sausage, and the mild spice of mustard. This recipe is great for picnics, parties, or simply as a tasty treat to enjoy throughout the week.

Ingredients

For the Pickled Eggs and Sausage:

  • 6 hard-boiled eggs, peeled
    Adds creaminess and richness, absorbing the tangy mustard flavor from the brine.
  • 1/2 pound summer sausage, sliced into rounds
    Adds a savory, hearty element to the pickling jar.
  • 1 small onion, thinly sliced
    Provides a slight sweetness and crunch, complementing the tangy brine.

For the Pickling Brine:

  • 1 cup white vinegar
    The base of the brine, providing the necessary acidity for pickling.
  • 1 cup water
    Balances the vinegar and helps dilute the brine slightly.
  • 1/4 cup sugar
    Adds a touch of sweetness to balance the acidity.
  • 2 tablespoons yellow mustard
    Infuses the eggs and sausage with a mild, tangy mustard flavor.
  • 1 tablespoon salt
    Enhances the flavors and helps preserve the pickled ingredients.
  • 2 cloves garlic, smashed
    Adds an aromatic and slightly pungent flavor to the brine.
  • 1 teaspoon mustard seeds
    Contributes to the mustard flavor while also adding texture.
  • 1 teaspoon turmeric
    Adds a vibrant yellow color and a mild earthy flavor to the brine.
  • 1 teaspoon black peppercorns
    Provides a subtle spicy warmth to the pickling liquid.
  • 1 bay leaf
    Enhances the overall flavor of the brine with its mild, herbal notes.

Instructions

Step 1: Sterilize Jars and Lids

  • Sterilize your jars and lids by boiling them in water for 10 minutes. This step ensures the jars are free of bacteria and safe for storing the pickled eggs and sausage.

Step 2: Prepare the Brine

  1. Combine the brine ingredients: In a large pot, combine 1 cup white vinegar, 1 cup water, 1/4 cup sugar, 2 tablespoons yellow mustard, 1 tablespoon salt, 2 smashed garlic cloves, 1 teaspoon mustard seeds, 1 teaspoon turmeric, 1 teaspoon black peppercorns, and 1 bay leaf.
  2. Bring to a boil: Heat the mixture over medium-high heat, stirring occasionally, until the sugar and salt are fully dissolved. Let the brine boil for a couple of minutes to allow the flavors to meld.

Step 3: Layer the Ingredients

  1. Layer the ingredients in sterilized jars: In your prepared, sterilized jars, start by layering the sliced summer sausage, hard-boiled eggs, and sliced onions. Make sure to pack the ingredients tightly to maximize space, but leave enough room for the brine to fully cover everything.

Step 4: Add the Brine

  1. Pour the hot brine over the contents: Carefully pour the hot pickling brine over the layers of sausage, eggs, and onions. Ensure that everything is fully submerged in the brine, leaving about 1/2 inch of headspace at the top of each jar.
  2. Remove any air bubbles: Use a utensil like a clean butter knife to gently tap the sides of the jar and release any trapped air bubbles.

Step 5: Seal the Jars

  1. Wipe the rims of the jars: Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
  2. Place the lids and bands on: Screw the lids and bands onto the jars until they are fingertip-tight.

Step 6: Process the Jars

  1. Process in a boiling water bath: Place the sealed jars into a boiling water bath and process for 10 minutes. This step helps ensure the pickles are properly sealed and preserved.

Step 7: Cool and Store

  1. Cool the jars: After processing, carefully remove the jars from the water bath using tongs and place them on a towel or rack to cool at room temperature.
  2. Check the seals: Once the jars are fully cooled, press the center of each lid. If it doesn’t pop back, the jar is sealed properly.

Allow Flavors to Develop

  1. Store the jars in a cool, dark place for at least one week to allow the flavors to fully develop. The longer they sit, the more flavorful the eggs and sausage will become.
  2. Refrigerate once opened: After opening a jar, keep it refrigerated and consume within a few weeks. Ensure the ingredients stay submerged in the brine to prevent spoilage.

Conservation

Storing Unopened Jars:

  • Shelf life: Unopened jars can be stored in a cool, dark place for up to several months. Just make sure to check the seals before consuming.

Storing Opened Jars:

  • Refrigeration: Once a jar is opened, store it in the refrigerator and make sure the eggs and sausage remain submerged in the brine. Consume within 2-3 weeks for the best quality and flavor.

Prep Time | Cooking Time | Total Time:

  • Prep time: 20 minutes
  • Cooking time: 10 minutes
  • Total time: 1 week (including flavor development time)

Servings:

This recipe makes 6-8 portions of delicious, tangy pickled eggs and sausage, perfect for a quick snack or party appetizer.

Conclusion

Mustard Pickled Eggs with Summer Sausage is a delightful combination of rich, savory sausage and tangy, flavorful eggs, perfect for adding to salads, charcuterie boards, or enjoying on their own. The mustard-infused brine provides a unique twist, enhancing the flavors with a zesty punch. Easy to prepare and long-lasting, this recipe is a great addition to any pantry for those who love pickled snacks with a bit of spice and flavor.

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