Pickled Sausage and Hot Cherry Peppers

Introduction

Pickled Sausage and Hot Cherry Peppers are a perfect combination for those who enjoy a little heat with their tangy treats. This recipe combines the spicy, smoky flavor of sausage with the fiery kick of hot cherry peppers, all enveloped in a sharp and slightly sweet vinegar brine. Whether you’re looking for a unique appetizer, a flavorful snack, or a bold addition to a charcuterie board, this pickled duo will not disappoint. With simple preparation and a short wait time, you’ll have a jar of delicious pickled sausage and peppers ready to enjoy in just a day.

Ingredients

  • 1 pound of sausage (such as kielbasa or hot Italian sausage): The hearty, smoky flavor of the sausage pairs perfectly with the tangy, spicy brine.
  • 1 cup of hot cherry peppers, sliced: These bring heat and a burst of flavor to the mix.
  • 1 cup of white vinegar: The main acidic component of the pickling brine.
  • 1 cup of water: Balances the acidity of the vinegar for a well-rounded brine.
  • 1/4 cup of sugar: Adds a touch of sweetness to balance the heat and acidity.
  • 2 cloves of garlic, sliced: Infuses the brine with a subtle garlic flavor.
  • 1 teaspoon of salt: Enhances the overall flavor and helps preserve the pickles.
  • 1 teaspoon of black peppercorns: Adds a mild, peppery undertone to the brine.

Instructions

Step 1: Prepare the Pickling Brine

Start by combining the white vinegar, water, sugar, garlic slices, salt, and black peppercorns in a large pot. Place the pot over medium heat and bring the mixture to a boil. This step dissolves the sugar and salt and allows the flavors to meld together. Once it reaches a boil, reduce the heat and let the brine simmer for about 5 minutes. This simmering time is crucial for infusing the brine with the flavors of garlic and peppercorns, ensuring every bite of sausage and pepper is packed with taste.

Step 2: Prepare the Sausage and Peppers

While the brine is simmering, slice the sausage into bite-sized pieces. The size of the slices can be adjusted based on your preference, but aim for pieces that are easy to eat as a snack or appetizer. Place the sausage slices into a clean, sterilized jar. Next, slice the hot cherry peppers and add them on top of the sausage in the jar. The cherry peppers will not only add heat but also a vibrant color that makes the pickled sausage visually appealing.

Step 3: Add the Brine

After the brine has simmered for 5 minutes, carefully pour it into the jar over the sausage and peppers. The hot liquid will help to start the pickling process right away. Ensure that the sausage and peppers are completely submerged in the brine. If needed, tap the jar gently on the counter to release any air bubbles and make sure the brine fills all the spaces between the sausage and peppers. This step is essential for even pickling and for preventing any spoilage.

Step 4: Seal and Cool

Seal the jar tightly with a lid. Allow the jar to cool to room temperature before placing it in the refrigerator. Cooling at room temperature prevents rapid temperature changes that could affect the texture of the pickles. Once cooled, place the jar in the refrigerator to let the flavors develop.

Step 5: Pickling Process

Let the sausage and peppers pickle for at least 24 hours before serving. This resting period allows the sausage to absorb the tangy, spicy flavors of the brine. For those who can wait, allowing the jar to sit for 2-3 days will yield an even more intense flavor, as the ingredients have more time to meld together.

Serving Suggestions

As an Appetizer

Serve the pickled sausage and hot cherry peppers as a bold appetizer at your next gathering. The combination of flavors and the slight heat from the peppers will wake up your guests’ taste buds, making it an ideal start to a meal.

On a Charcuterie Board

Add these pickled treats to a charcuterie board for a unique twist. They pair well with a variety of cheeses, cured meats, and crackers, creating a vibrant and flavorful spread that’s sure to impress.

As a Snack

Enjoy a few pieces of pickled sausage and peppers straight from the jar as a quick, flavorful snack. The combination of protein from the sausage and the refreshing crunch of the peppers makes for a satisfying bite.

With Sandwiches and Salads

Use the pickled sausage and hot cherry peppers as a topping for sandwiches or salads. Their tangy flavor can elevate a simple sandwich or salad, adding a gourmet touch without much effort.

Conservation and Storage

Storing the Pickled Sausage and Peppers

Once pickled, store the jar in the refrigerator. The pickled sausage and hot cherry peppers will keep for up to 2 months if stored properly. Always ensure that the contents remain submerged in the brine to prevent spoilage and maintain their flavor and texture.

Reusing the Brine

After you’ve enjoyed the sausage and peppers, the leftover brine can be reused to pickle other vegetables. Simply strain the brine, bring it back to a boil, and pour it over your next batch of vegetables or sausages. This not only saves time but also maximizes the use of the flavorful brine.

Conclusion

Pickled Sausage and Hot Cherry Peppers offer a delightful combination of tangy, spicy, and smoky flavors that are sure to enhance any meal or snack. With minimal preparation time and a short pickling period, you can easily make this flavorful treat at home. Whether you’re adding them to a charcuterie board, serving them as an appetizer, or enjoying them as a snack, these pickled sausage and peppers are sure to become a favorite. So, get ready to impress your guests or treat yourself to a burst of flavor with this simple yet delicious recipe. Enjoy your pickling adventure!

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