Description
Spicy southern Pickled Sausage delights bring zesty flavors from traditional charcuterie techniques. Quick and easy preparation rewards you with tangy, bold appetizers perfect for game day or casual gatherings.
Ingredients
Scale
Meat and Protein:
- 1 pound summer sausage, sliced into 1/4-inch rounds
- 12 jalapenos, sliced
Pickling Liquid:
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon pickling spice
Aromatics:
- 2 cloves garlic, smashed
- 1 small onion, sliced
Instructions
- Craft a pickling liquid by merging white vinegar, water, sugar, pickling spice, and garlic in a saucepan. Simmer over medium heat at 200°F, stirring until sugar dissolves completely. Allow mixture to cool to room temperature, approximately 30 minutes.
- Transfer summer sausage slices, thinly sliced onions, and jalapeno rings into a sterile glass container. Carefully cascade the cooled pickling liquid over the ingredients, ensuring complete submersion. Securely seal the container and refrigerate for a minimum of 24 hours to develop robust flavors.
- Fill a pot with water and gently lower whole eggs into the liquid. Bring to a rolling boil, then reduce heat and maintain a gentle simmer for 10 minutes. Immediately drain and shock eggs under cold running water to halt cooking process. Carefully peel shells once eggs are cool to touch.
- Whisk together Dijon mustard, mayonnaise, apple cider vinegar, sugar, paprika, salt, and black pepper in a mixing bowl until smooth and well-integrated. Slice peeled eggs in half lengthwise and generously dollop the creamy mustard mixture across egg surfaces.
- Artfully arrange pickled sausage, mustard-topped eggs, and spicy jalapeno slices on a serving platter. Optionally garnish with finely chopped fresh parsley for added visual appeal and herbaceous note.
Notes
- Customize spice levels by adjusting jalapeno quantity or removing seeds for milder heat.
- Swap summer sausage with turkey or chicken sausage for a leaner protein option.
- Store pickled sausage in refrigerator for up to two weeks, allowing flavors to develop and intensify.
- Use extra-large eggs for more substantial mustard-filled egg halves.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Appetizer, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 25 mg