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.
- Boil jars and lids: Place the jars and lids in a large pot of boiling water for 10 minutes to sterilize them.
- 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:
- 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.
- 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.
- 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.
- Remove the brine from heat and let it cool slightly while you prepare the jars.
Packing the Jars
- 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.
- Leave about 1/2 inch of headspace at the top of each jar to allow room for the brine.
Adding the Brine
- 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.
- Use a clean utensil to remove any air bubbles from the jars by gently running it along the sides.
Sealing the Jars
- Wipe the rims: Wipe the rims of the jars with a clean cloth to ensure a good seal.
- Place the lids: Position the lids on top of the jars, then screw on the bands until they are fingertip-tight.
Processing the Jars
- 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.
- Remove the jars from the water bath using tongs and place them on a towel or rack to cool.
Cooling and Storing
- 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.
- 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
- 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.
- 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.