Spice Up Your Snacking: Irresistible Pickled Eggs with Sausage Recipe
Get ready to tantalize your taste buds with the explosive combination of pickled eggs and sausage.
This unique recipe takes the classic pickled egg to a whole new level by adding an array of flavorful ingredients like red onions, radishes, jalapenos, sweet peppers, and a generous amount of fresh dill. With the addition of various sausages and a tangy brine, these pickled eggs become a delightful treat that can be enjoyed as a snack, added to salads, or used to elevate your charcuterie boards. Read on to discover the step-by-step instructions for making these mouthwatering pickled eggs with sausage.
Ingredients:
- - Hard-boiled eggs (1 metric shit ton)
- - 2 red onions, sliced
- - 10-15 radishes, quartered
- - 6 jalapenos, sliced into rounds
- - 1 sack of red/orange sweet peppers, sliced
- - A big handful of fresh dill
- - Sausages (e.g., Andouille, jalapeno cheddar, lil smokies), sliced into 2" pieces
- - 1/4 cup mixed peppercorns
- - 1/4 cup mustard seed
- - Brine:
- - 50/50 vinegar to water ratio (approximately 10 cups of brine for 9 quart jars)
- - 2 tablespoons salt
Instructions:
1. Prepare the pickling mixture:
- In a large bowl, combine the sliced red onions, quartered radishes, sliced jalapenos, sliced sweet peppers, fresh dill, mixed peppercorns, and mustard seed.
- Mix all the ingredients together, ensuring they are well combined.
2. Layer the jars:
- Take quart-sized canning jars and start layering them with the sausage mixture, followed by four hard-boiled eggs.
- Repeat the layers until you are about one inch from the rim of each jar.
3. Prepare the brine:
- In a large pot, combine the vinegar and water in a 50/50 ratio (adjust the quantities to match the number of jars you are using).
- Add 2 tablespoons of salt to the pot and stir until dissolved.
- Bring the brine to a boil.
4. Fill the jars with brine:
- Ladle the hot brine over the sausage and egg mixture in each jar, filling them up to about half an inch from the rim.
- Ensure that the sausage and eggs are fully submerged in the brine.
5. Seal the jars:
- Place the lids on the jars and tighten them to fingertip tightness.
6. Refrigerate or water bath can:
- At this point, you have two options:
a. Refrigerate the jars: If you prefer to enjoy the pickled eggs relatively soon, you can simply place the jars in the refrigerator. Allow them to marinate for at least a week before consuming.
b. Water bath can: If you want to make the pickled eggs shelf-stable, you can process the jars in a water bath canner for 20 minutes. This will allow you to store the jars at room temperature for several months.
Congratulations on creating your own batch of tangy and spicy pickled eggs with sausage! These flavorful treats are perfect for snacking,
adding to salads, or impressing guests with a unique addition to your charcuterie boards. Experiment with different sausage varieties and enjoy the explosion of flavors that these pickled eggs offer. Whether you choose to refrigerate them or make them shelf-stable through water bath canning, these pickled eggs with sausage are sure to become a favorite indulgence for yourself and your loved ones.
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