Pickled Smoked Sausage, Mustard Eggs, and Onions

This Pickled Smoked Sausage, Mustard Eggs, and Onions recipe is a delicious combination of tangy brine, savory smoked sausage, and zesty mustard eggs, making it a flavorful treat. The ingredients are pickled in a brine infused with mustard seeds and spices, perfect for a hearty snack or as part of a charcuterie board. This recipe yields an irresistibly tangy and savory pickled dish that’s a must-try for those who love bold flavors. Plus, it’s great for prepping in advance and keeping on hand for when you’re craving something a little different.

Ingredients

For the Pickled Sausage and Mustard Eggs:

  • 1 pound smoked sausage, cut into 1-inch pieces
    Adds savory, smoky flavor to the pickle mix.
  • 6 hard-boiled eggs, peeled
    A delicious protein that soaks up the tangy brine.
  • 2 large onions, thinly sliced
    Provides a crunchy and sweet counterpart to the bold flavors of the sausage and eggs.

For the Brine:

  • 2 cups white vinegar
    The base for the pickling brine, adding a tangy flavor.
  • 1 cup water
    Helps dilute the vinegar to create the perfect balance.
  • 1/2 cup sugar
    Balances the tanginess with a touch of sweetness.
  • 1 tablespoon salt
    Enhances the overall flavor and helps preserve the ingredients.
  • 2 cloves garlic, smashed
    Adds a subtle aromatic flavor to the brine.
  • 1 tablespoon mustard seeds
    Provides a mild mustard flavor and texture to the brine.
  • 1 tablespoon yellow mustard
    Gives the eggs that classic mustard tang while complementing the sausage and onions.
  • 1 teaspoon black peppercorns
    Adds a slight spiciness and depth to the pickling liquid.
  • 1 bay leaf
    Brings a subtle herbal flavor to the mix.

Step-by-Step Instructions

Sterilizing the Jars and Lids

Before starting the pickling process, it’s essential to sterilize your jars and lids to ensure the contents stay fresh for months.

  1. Boil jars and lids: Place the jars and lids in a large pot of boiling water for 10 minutes to sterilize them.
  2. Remove the jars carefully with tongs and set them aside to dry on a clean towel.

Preparing the Brine

To create the brine that will infuse the sausage, eggs, and onions with delicious flavor, follow these steps:

  1. Combine the ingredients: In a medium-sized pot, add 2 cups of white vinegar, 1 cup of water, 1/2 cup of sugar, and 1 tablespoon of salt. Stir the mixture until the sugar and salt dissolve.
  2. Add 2 cloves of smashed garlic, 1 tablespoon mustard seeds, 1 tablespoon yellow mustard, 1 teaspoon black peppercorns, and 1 bay leaf. These ingredients will add flavor and spice to the brine.
  3. Bring to a boil: Heat the mixture over medium heat and allow it to come to a boil, stirring occasionally. Once the sugar and salt are completely dissolved, reduce the heat and let it simmer for an additional 5 minutes.
  4. Remove the brine from heat and let it cool slightly while you prepare the jars.

Packing the Jars

  1. Layer the ingredients: Start by layering the smoked sausage, hard-boiled eggs, and sliced onions in the sterilized jars. Make sure to alternate the layers evenly so that each jar has a balanced mixture of sausage, eggs, and onions.
  2. Leave about 1/2 inch of headspace at the top of each jar to allow room for the brine.

Adding the Brine

  1. Pour the brine: Carefully pour the hot brine into each jar, ensuring that the ingredients are fully submerged. The brine should cover the sausage, eggs, and onions completely, leaving 1/2 inch of headspace at the top of each jar.
  2. Use a clean utensil to remove any air bubbles from the jars by gently running it along the sides.

Sealing the Jars

  1. Wipe the rims: Wipe the rims of the jars with a clean cloth to ensure a good seal.
  2. Place the lids: Position the lids on top of the jars, then screw on the bands until they are fingertip-tight.

Processing the Jars

  1. Process in a boiling water bath: Place the sealed jars in a pot of boiling water and process them for 10 minutes. Ensure the jars are fully submerged during the process.
  2. Remove the jars from the water bath using tongs and place them on a towel or rack to cool.

Cooling and Storing

  1. Cool to room temperature: Let the jars cool to room temperature before handling. As the jars cool, you should hear a “pop” as the lids seal.
  2. Check the seals: Once cooled, check the seals by pressing the center of each lid. If the lid doesn’t pop back, the jar is sealed properly.

Letting the Flavors Develop

  1. Allow the flavors to meld: For the best flavor, let the pickled sausage, mustard eggs, and onions sit for at least 1 week before opening. The longer they sit, the more flavorful they’ll become.
  2. Store the jars in a cool, dark place. If unopened, they will last for several months.

Conservation

Unopened Jars:

  • Shelf life: Store unopened jars in a cool, dark place for up to several months.
  • Check regularly: Ensure the ingredients remain fully submerged in the brine to prevent spoilage.

Opened Jars:

  • Refrigerate: Once opened, store the jars in the refrigerator.
  • Consume within a few weeks: For optimal freshness, enjoy the pickled sausage, mustard eggs, and onions within 2-3 weeks.
  • Keep submerged: Make sure the ingredients stay submerged in the brine to maintain freshness.

Serving Suggestions

These pickled delights are perfect for a variety of uses:

  • Charcuterie boards: Serve them alongside cheeses, crackers, and other cured meats for an impressive platter.
  • Snacks: Enjoy them straight from the jar as a flavorful snack or appetizer.
  • Sandwiches: Add the pickled sausage and onions to sandwiches for an extra tangy crunch.
  • Salads: Chop the mustard eggs and add them to salads for a zesty twist.

Conclusion

Pickled Smoked Sausage, Mustard Eggs, and Onions offer a unique combination of bold, tangy flavors with the rich taste of smoked sausage and the subtle zing of mustard-infused eggs. Whether enjoyed as a snack, appetizer, or part of a larger meal, this pickled treat is sure to be a hit. The combination of textures and flavors will tantalize your taste buds, making it a versatile and long-lasting addition to your kitchen pantry.

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