Tangy Pickled Eggs and Sausage Recipe

I used to wonder what I could do with all those extra eggs sitting in the refrigerator especially when they were close to the date and I hated wasting food. One day, after trying a local gas station tangy snack, I thought, “Why not try making my own pickled eggs and sausage at home?” It sounded too tricky at first, but I was surprised by how easy to prepare they actually are. Now, this simple combo has become my go-to treat when I want something savory, protein-packed, and a little different.

I’ll show you a great way to use up those eggs and sausages without needing any fancy tools or canning methods. You’ll learn a flavorful, easy recipe that’s perfect to eat any time of day, whether chilled as a refrigerator pickled snack or shared with friends. Trust me, the pickling eggs technique is a smart way to use what you already have and transform it into a tantalizing, delicious, protein-packed treat. Best of all, it requires no canning, is easy, and tastes deliciously bold every single time you eat it.

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What are they?

Pickled eggs and sausage are a traditional combo that’s been enjoyed for centuries, especially in local tavern bars across the Midwest. This unique preservation method uses hard-boiled eggs and smoked sausages that are quick pickled in a seasoned brine made with vinegar, onion, and pickling spice. I’ve found this method to be more than just tasty it’s also a smart way to stretch ingredients into a popular bar snack that you can keep in a jar for days.

As the smoked sausages sit in the brine, their rich, smoky taste slowly spreads through the mixture, giving it a deeper and more satisfying flavor than what you’d get from just pickled eggs alone. The mix of vinegar and bold spices adds a punch of tanginess, and once everything has had time to soak, the sausage brings out the best in the eggs with every bite. This recipe features bold, seasoned, and flavored bites that you can still find today in bars or make at home. It’s honestly one of those things you just have to get a taste of to believe how good it is.

Ingredients and Substitutions

Making Pickled Eggs and Sausage at home is simple if you have the right ingredient list ready. I always start with hard boiled eggs the peeled kind give the best texture and soak up all that flavorful brine. For the sausage, I go with smoked sausage links, especially Lit’l Smokies, because they fit nicely into jars, don’t need to be cut up, and work fine for any recipe that calls for pickled sausage. This combination is not just easy to use but is also protein-packed and absolutely delicious.

You’ll need yellow onion or a substitute like white onion or red onion for a strong flavor base. The vinegar choices white vinegar, red wine vinegar, or even red vinegar bring an acidic, tangy touch. To season, I love a homemade pickling spice mixture with mustard seeds, coriander seeds, allspice berries, bay leaves, cinnamon sticks, cloves, and ground ginger. Add black peppercorns, a pinch of salt (preferably pickling salt to avoid a cloudy brine), garlic cloves, and for a kick, some crushed red pepper flakes, cayenne pepper, or Franks Red Hot Sauce for that bold, spicy kick.

How to make them

Making pickled eggs and sausage at home is surprisingly straightforward. I always hard boil my eggs ahead of time using the easiest way placing large eggs in a large pot of cold water, then bring to a boil. Once the water starts boiling, I shut off the heat and let them sit for 14 minutes. In my experience, older eggs work better than fresh eggs because the shells tend to stick less.

To prepare the brine, I mix all brine ingredients in a medium sauce pan and heat it over high heat on the stove top until the pickling solution boils, then reduce to a simmer for ten minutes. After the salt is fully dissolved, I let the hot vinegar mixture cool to room temperature. Then I add peeled eggs, onion slices, and sausage into quart jars in alternating layers, and pour in the pickling liquid until the jars are full. Don’t forget to add all the spices and seasoning, and discard any excess liquid.

Storing Pickled Eggs and Sausage

Making pickled eggs and sausage at home is a great way to create a tasty snack that lasts. Since this recipe is a refrigerator version and not a canning recipe, it’s meant to be stored in the fridge and not being eaten at room temperature. Water bath canning should not be attempted, as this method isn’t safe for this kind of storage.

For the best flavor, I always let my sealed jars sit for one week prior to eating. This helps the flavors blend perfectly. The shelf life is expected to last up to three months, as long as the jars stay cold in the fridge.

Equipment

▢ 2 Quart Jars
▢ 1 Saucepan

Ingredients

▢ 12 large hard boiled eggs, peeled
▢ 1 pound smoked sausage (I recommend using Lit’l smokies)
▢ 1 yellow onion, sliced

Pickling Brine

▢ 2 cups white vinegar
▢ ¾ cup water
▢ ¼ cup red wine vinegar
▢ 1 tablespoon salt
▢ 1 tablespoon pickling spice
▢ 1 teaspoon black peppercorns
▢ 1 teaspoon crushed red pepper flakes
▢ 2 cloves garlic, lightly crushed

Instructions

Add white vinegar, water, red wine vinegar, salt, pickling spice, black peppercorns, crushed red pepper flakes, and garlic cloves to a saucepan set over high heat and bring to a boil. Once it starts boiling, lower the heat and let it simmer until the salt completely dissolves, which usually takes around ten minutes.

Take the brine off the heat and allow it to cool down to room temperature. If you’re in a hurry, place the hot brine in the fridge or freezer to chill it faster.

Now, in two clean quart jars, start layering the sliced onions, peeled hard-boiled eggs, and sausages one over the other.Then pour in the cooled brine until everything is completely submerged. Seal the mason jars with lids and store in the refrigerator to pickle for at least one week, then enjoy within three months.