Description
Pickled Sausage Recipe
Garlic lovers, this one’s for you! This garlicky pickled sausage is the perfect combination of bold flavors and tangy brine.
Ingredients:
1 lb smoked sausages, sliced
1 cup white vinegar
1 cup water
3 garlic cloves, minced
2 tbsp sugar
1 tbsp dill seeds
1 tsp black peppercorns
Instructions:
Combine vinegar, water, garlic, sugar, dill seeds, and peppercorns in a saucepan. Boil for 2 minutes.
Layer sausage slices in a jar.
Pour brine over sausages, covering them completely.
Refrigerate for 24-48 hours before serving.
#GarlicGoodness
Step-by-Step Guide
Follow these detailed instructions for perfect pickled sausages every time.
- Prepare the Sausages: Slice 1 lb of smoked sausages into 1/2-inch thick rounds. This increases surface area for maximum brine absorption.
- Create the Brine: In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 3 minced garlic cloves, 2 tbsp sugar, 1 tbsp dill seeds, and 1 tsp black peppercorns. Stir over medium heat until the sugar dissolves completely.
- Simmer the Brine: Bring the mixture to a rolling boil. Once boiling, set a timer and let it boil for a full 2 minutes. This step is crucial for melding the flavors and ensuring food safety.
- Pack the Jar: While the brine is hot, tightly pack the sausage slices into a clean, 1-quart mason jar. You can add extra garlic cloves or a pinch of red pepper flakes here for more flavor.
- Pour and Seal: Carefully pour the hot brine over the sausages, ensuring they are completely submerged. Tap the jar gently on the counter to release any air bubbles.
- Cool and Cure: Let the jar cool to room temperature on the counter. Once cool, seal with a lid and transfer to the refrigerator. The pickling process begins immediately, but flavor develops best after 24-48 hours.
Serving Suggestions
These tangy, garlicky sausages are incredibly versatile. Serve them straight from the jar as a bold appetizer or snack. Chop them and add to a charcuterie board for a surprising pickled element. They also make a fantastic addition to a hearty potato salad, a tangy pasta salad, or sliced on top of crackers with cream cheese. For a quick meal, layer them in a sandwich with sharp cheddar and mustard.
How-to Summary
Slice smoked sausages. Boil vinegar, water, garlic, sugar, dill, and peppercorns for 2 minutes to make a brine. Pack sausages in a jar, cover with hot brine, cool, and refrigerate for 1-2 days before enjoying.
Frequently Asked Questions
Can I use a different type of vinegar? Yes, apple cider vinegar is an excellent substitute and will add a slightly fruitier, milder tang. Avoid balsamic or strongly flavored vinegars.
How long do pickled sausages last in the fridge? When stored in a sealed jar with the brine fully covering them, they will keep safely for 3-4 weeks. The flavor will continue to intensify over time.
Can I make this recipe with pre-cooked sausages? Absolutely. This recipe is designed for pre-cooked, smoked sausages. Do not use raw sausages, as the brine is not a cooking method.
Why do I have to boil the brine? Boiling dissolves the sugar and salt (if added) completely and helps the spices infuse their flavor into the liquid. It also creates a hot environment that helps the jar seal as it cools.
My brine looks cloudy. Is that normal? Slight cloudiness is normal and is often caused by the garlic and spices. It does not indicate spoilage. However, if you see mold, an off smell, or significant fizzing, discard the batch.
Common Mistakes to Avoid
- Not Fully Submerging the Sausages: Any sausage exposed to air can spoil. Use a fermentation weight or a small cabbage leaf to keep everything below the brine.
- Skipping the Cooling Step: Placing a hot jar directly in the fridge can cause thermal shock and crack the glass. Always cool to room temperature first.
- Using a Reactive Container: Always pickle in glass or food-grade ceramic. Metal containers can react with the acidic vinegar.
- Impatience with Pickling Time: The flavor needs time to develop. Tasting before 24 hours will result in a less flavorful, more vinegary taste.
Conclusion
This garlicky pickled sausage recipe is a simple yet transformative way to elevate a common ingredient. With minimal hands-on time and a short waiting period, you can create a uniquely tangy, savory, and bold snack that is sure to impress. The process is forgiving and the results are incredibly rewarding. Experiment with different spices and sausage varieties to make this versatile recipe your own. Enjoy the #GarlicGoodness!
