Description
Homemade pickled sausage brings zesty German-style flavor to your charcuterie board. Spicy vinegar marinade and classic seasonings create a bold, tangy snack you’ll crave again and again.
Ingredients
Scale
Meats:
- 2 pounds (907 grams) cooked sausage (such as kielbasa or smoked sausage), cut into 1-2 inch pieces
Pickling Liquid:
- 2 cups (473 milliliters) apple cider vinegar
- 1 cup (237 milliliters) water
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (72 grams) salt
- 2 bay leaves
Spices and Aromatics:
- 4 cloves garlic, peeled and smashed
- 1 tablespoon black peppercorns
- 1 tablespoon red pepper flakes
- 1 tablespoon mustard seeds
- 1 small onion, thinly sliced
- 1 small jalapeno, sliced (optional)
Instructions
- Craft a robust pickling solution by combining apple cider vinegar, water, sugar, and salt in a medium saucepan. Heat to boiling over medium-high temperature, stirring until ingredients dissolve completely. Allow the mixture to cool to room temperature.
- Select a clean glass container and strategically arrange sausage pieces to maximize pickling potential. Layer in aromatic elements including crushed garlic, peppercorns, red pepper flakes, mustard seeds, bay leaves, sliced onion, and optional jalapeno for complex flavor profiles.
- Gently cascade the cooled brine over the sausage pieces, ensuring complete submersion. Secure the jar with a tight-fitting lid, creating an airtight seal for optimal preservation.
- Transfer the jar to the refrigerator and allow the sausage to marinate for a minimum of 48 hours. For enhanced flavor complexity, extend pickling time up to one week, which will intensify the tangy and spicy characteristics.
- Once pickled, serve chilled as a zesty appetizer, incorporate into charcuterie boards, or use as a bold condiment to elevate various culinary preparations. Store refrigerated and consume within two weeks for maximum freshness and flavor integrity.
Notes
- Select high-quality sausages with minimal preservatives for the best pickling results.
- Use glass jars with tight-fitting lids to prevent bacterial contamination during the pickling process.
- Adjust spice levels by varying the amount of red pepper flakes and jalapenos to suit personal heat preferences.
- Store pickled sausages in the refrigerator for up to 2 weeks, ensuring they remain submerged in the brine to maintain flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Snacks
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 222 kcal
- Sugar: 15 g
- Sodium: 1425 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 40 mg