This tangy and satisfying combination makes for an incredible protein-rich snack that’s surprisingly easy to prepare at home. These refrigerator pickled eggs and sausage offer a perfect balance of smoky, spicy, and sour flavors that will have you reaching for more. The best part? No special canning equipment needed – just a few mason jars and some patience while the magic happens in your fridge.
The smoky richness of the sausage infuses the pickling liquid with incredible depth, creating a brine that transforms ordinary hard-boiled eggs into something extraordinary. This traditional bar snack has been winning over taste buds for generations, and once you try this homemade version, you’ll understand why it remains such a beloved treat.
What are they?
Pickled eggs and sausage represent a time-honored preservation technique that transforms simple ingredients into a bold, flavorful snack. This recipe combines perfectly cooked hard-boiled eggs with savory smoked sausages, all bathed in a seasoned pickling brine that’s loaded with aromatic spices and tangy vinegar. The result is a shelf-stable refrigerator treat that develops more complex flavors with each passing day.
Unlike store-bought versions, homemade pickled eggs and sausage allow you to control every element – from the heat level to the spice blend. The smoky sausage releases its flavors into the brine, creating a more robust taste profile than traditional pickled eggs alone. This combination has deep roots in American tavern culture, particularly throughout rural communities where hearty, portable snacks were essential.
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Ingredients and Substitutions
Fresh large eggs form the foundation of this recipe – 12 eggs provide the perfect amount for standard quart jars. When selecting eggs, slightly older ones actually work better for hard-boiling since they peel more easily than farm-fresh varieties. For the sausage component, smoked kielbasa or breakfast sausage links work wonderfully, though mini cocktail sausages fit perfectly in jars without requiring any cutting.
The pickling liquid relies on white distilled vinegar for its sharp tang, enhanced by a splash of apple cider vinegar for complexity. Kosher salt dissolves cleanly without cloudiness, while a homemade spice blend of mustard seeds, coriander, bay leaves, and peppercorns creates the signature flavor. Fresh onion slices add sweetness and crunch, and garlic cloves contribute aromatic depth. Heat lovers can amp up the intensity with red pepper flakes or a few dashes of hot sauce.
How to make them
Start by preparing your hard-boiled eggs using the cold water method – place eggs in cold water, bring to a rolling boil, then remove from heat and let sit for 12 minutes. This technique ensures perfectly set yolks without that gray ring around the edges. While the eggs cool in an ice bath, slice your onions into rings and pierce the sausages with a fork to help the brine penetrate faster.
Creating the pickling solution is straightforward but crucial for proper flavor development. Combine all brine ingredients in a medium saucepan and bring to a vigorous boil, then reduce heat and simmer for 8-10 minutes until the salt completely dissolves. Allow this mixture to cool completely before using – hot brine will partially cook your ingredients and create an undesirable texture. Layer the peeled eggs, sausages, and onions in clean mason jars, then cover completely with the cooled brine.
Storing Pickled Eggs and Sausage
These refrigerator pickles must be stored in the refrigerator at all times since this recipe doesn’t use proper canning techniques for shelf stability. The sealed jars need at least one full week in the refrigerator before the flavors fully develop, though waiting 10 days yields even better results. During this time, the eggs absorb the smoky, spiced brine while maintaining their firm texture.
Properly stored pickled eggs and sausage maintain their quality for up to 3 months in the refrigerator. Always use clean utensils when removing portions to prevent contamination, and ensure the remaining contents stay submerged under the brine. The longer they sit, the more pronounced the flavors become, making patience truly rewarding with this recipe.
Pickled Eggs and Sausage Recipe
This easy pickled eggs and sausage recipe delivers authentic tavern-style flavors without any complicated canning procedures.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8-10
Calories: 295 per serving
Equipment
- 2 quart mason jars with tight-fitting lids
- Large saucepan for cooking brine
- Medium pot for boiling eggs
- Sharp knife for slicing onions
- Fork for piercing sausages
Ingredients
- 12 large eggs, hard-boiled and peeled
- 1 pound smoked sausage, cut into 2-inch pieces
- 1 large yellow onion, sliced into rings
Pickling Brine
- 2 cups white distilled vinegar
- 3/4 cup filtered water
- 1/4 cup apple cider vinegar
- 1 tablespoon kosher salt
- 1 tablespoon mixed pickling spices
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon red pepper flakes
- 3 garlic cloves, lightly smashed
Instructions
- Prepare the brine by combining all pickling liquid ingredients in a medium saucepan. Bring the mixture to a rolling boil over high heat, then reduce to medium-low and simmer for 8-10 minutes until salt dissolves completely. Remove from heat and cool to room temperature.
- Layer the ingredients in clean quart jars, alternating between eggs, sausage pieces, and onion rings. Fill each jar with the cooled brine until all ingredients are completely submerged. Distribute the whole spices evenly between jars.
- Seal and refrigerate the jars immediately. Allow to pickle for at least 7 days before tasting, though 10-14 days produces optimal flavor development. Store in refrigerator for up to 3 months.
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Notes
Pro tip: Pierce sausages with a fork before jarring to allow faster brine penetration. Using room temperature eggs prevents thermal shock and cracking during the boiling process. For milder heat, reduce red pepper flakes by half or omit entirely.
Nutritional Information
Per serving: 295 calories | 18g protein | 22g fat | 5g carbohydrates | 1,380mg sodium | 285mg cholesterol | 2g fiber | 3g sugar | Vitamin A 420IU | Iron 2.1mg | Calcium 65mg
Frequently Asked Questions
What pairs well with pickled eggs?
Pickled eggs pair wonderfully with crusty bread, sharp cheddar cheese, and cold beer for a classic tavern experience. They also complement crackers, mustard, and other pickled vegetables like cucumbers or beets perfectly.
What kind of sausage is used for pickling?
Smoked sausage works best for pickling, including kielbasa, bratwurst, or cocktail smokies. The smoky flavor from pre-cooked sausages infuses the pickling brine with rich, savory notes that enhance the overall taste.
Do you have to refrigerate pickled eggs and sausage?
Yes, refrigerator pickled eggs and sausage must be stored in the refrigerator at all times since this is not a canning recipe. Without proper heat processing, these pickled snacks require consistent cold storage for food safety.
Can we eat egg and sausage together?
Absolutely! Eggs and sausage make an excellent protein-rich combination that’s both nutritious and satisfying. This pairing has been a breakfast and snack staple for generations, offering complete proteins and sustained energy.
Are pickled eggs healthy to eat?
Pickled eggs are high in protein, low in carbs, and contain essential amino acids and vitamins. However, they’re also high in sodium from the pickling brine, so moderation is key for those watching salt intake.
How long to pickle sausage?
Sausage pickling requires at least one week in the refrigerator for basic flavor development. For optimal taste, allow 10-14 days of pickling time, and the pickled sausage will continue improving in flavor for up to 3 months.
Conclusion
Creating your own pickled eggs and sausage at home brings the authentic taste of classic tavern snacks right to your kitchen. This simple refrigerator pickling method requires no special equipment or canning skills, yet delivers incredibly satisfying results that improve with time. The combination of smoky sausage and tangy eggs creates a protein-packed treat that’s perfect for any occasion.
Whether you’re looking for a quick snack, party appetizer, or nostalgic comfort food, this recipe delivers every time. With just one week of patience, you’ll have a delicious homemade creation that keeps for 3 months and gets better with age.
I’m Michael Alexander. A content writer and SEO Expert with 2 years of Experience. I have already worked with the BBC News Website.
