Open your kitchen to a world of tangy, savory possibilities with pickled sausages! Whether you’re craving quick weeknight dinners, unique party appetizers, or bold comfort food twists, these 34 culinary creations will inspire your inner chef. From classic recipes to inventive new favorites, there’s something here for every home cook. Let’s dive into these delicious ideas that promise to elevate your meals and impress your taste buds!
Spicy Garlic Pickled Sausages
Fondly, I recall the first time I made these—a quiet afternoon much like this one, with the kitchen windows open to let the sharp, promising scents mingle with the crisp air. There’s something deeply comforting in the slow, methodical process of preserving, a gentle alchemy that transforms simple sausages into something vibrant and lasting. It’s a small, tangible craft, a jar of patience and flavor waiting on the shelf.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Fully cooked smoked sausages – 1 lb
– White vinegar – 1 cup
– Water – 1 cup
– Garlic cloves – 6, peeled
– Crushed red pepper flakes – 2 tbsp
– Granulated sugar – ¼ cup
– Kosher salt – 1 tbsp
Instructions
1. Slice 1 lb of fully cooked smoked sausages into ½-inch thick rounds.
2. Combine 1 cup white vinegar, 1 cup water, ¼ cup granulated sugar, and 1 tbsp kosher salt in a medium saucepan.
3. Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring occasionally until the sugar and salt fully dissolve, which should take about 3-4 minutes.
4. Add 6 peeled garlic cloves and 2 tbsp crushed red pepper flakes to the simmering brine.
5. Tip: For a more pronounced garlic flavor, lightly crush the cloves with the flat side of a knife before adding them.
6. Carefully add the sliced sausages to the saucepan.
7. Reduce the heat to low and let the sausages warm through in the brine for 2 minutes, ensuring they are fully submerged.
8. Tip: Avoid boiling the sausages, as this can make them tough; a gentle warm-through is sufficient.
9. Remove the saucepan from the heat and let the mixture cool at room temperature for 10 minutes.
10. Using a slotted spoon, divide the sausages, garlic, and pepper flakes evenly between two clean 1-pint glass jars.
11. Pour the warm brine over the contents in each jar, leaving ½ inch of headspace at the top.
12. Tip: For best flavor development, let the jars cool completely uncovered before sealing them with lids.
13. Seal the jars tightly and refrigerate them for at least 24 hours before serving to allow the flavors to meld.
Kindly, these pickled sausages develop a wonderful firm-yet-tender bite, with the garlic mellowing into a sweet pungency against the steady heat of the pepper. The brine itself becomes a lively, tangy infusion, perfect for drizzling over the sausages or even using as a quick pickle base for vegetables. I love serving them straight from the jar with crusty bread and sharp cheese for a simple, satisfying snack that only gets better with time.
Sweet and Sour Pickled Sausages
Sometimes, the simplest recipes are the ones that linger longest in memory, like the sweet and sour pickled sausages my grandmother would quietly prepare on a Sunday afternoon, filling the kitchen with a gentle, vinegary perfume that promised comfort.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Smoked sausages – 1 lb
– White vinegar – 1 cup
– Granulated sugar – ½ cup
– Water – ½ cup
– Yellow onion – 1 medium, thinly sliced
– Whole black peppercorns – 1 tsp
– Bay leaves – 2
Instructions
1. Combine 1 cup of white vinegar, ½ cup of granulated sugar, and ½ cup of water in a small saucepan over medium heat.
2. Stir the mixture constantly with a wooden spoon until the sugar dissolves completely, which should take about 3–4 minutes; do not let it boil.
3. Remove the saucepan from the heat immediately once the sugar is dissolved and set it aside to cool to room temperature, about 20 minutes.
4. Slice 1 lb of smoked sausages into ½-inch rounds while the brine cools.
5. Thinly slice 1 medium yellow onion into half-moons.
6. Place the sausage rounds and sliced onion in a clean, 1-quart glass jar with a tight-fitting lid.
7. Add 1 tsp of whole black peppercorns and 2 bay leaves to the jar with the sausages and onion.
8. Pour the completely cooled vinegar brine over the ingredients in the jar, ensuring everything is fully submerged.
9. Seal the jar tightly and gently invert it once to distribute the spices.
10. Refrigerate the jar for at least 24 hours before serving, though 48 hours will deepen the flavors significantly.
Unassuming in their jar, these pickled sausages transform into tender, tangy bites with a subtle sweetness that clings to the smoky meat. The onions soften into a crisp, pungent accompaniment, perfect for piling onto crusty bread or chopping into a cold potato salad for a surprising punch of flavor.
Beer-Brined Pickled Sausages
Unwrapping a jar of these sausages feels like opening a time capsule, each bite carrying the slow, patient transformation of flavors that only a brine can impart. The process is simple, almost meditative, inviting you to slow down and trust in the gentle alchemy of vinegar, beer, and spice. It’s a humble preserve that rewards the wait with a tangy, savory depth perfect for quiet moments or shared gatherings.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Beer – 2 cups
– White vinegar – 1 cup
– Water – 1 cup
– Brown sugar – ¼ cup
– Kosher salt – 2 tbsp
– Garlic cloves – 4, peeled
– Black peppercorns – 1 tbsp
– Bay leaves – 2
– Smoked sausages – 1 lb, fully cooked
Instructions
1. In a medium saucepan, combine 2 cups of beer, 1 cup of white vinegar, 1 cup of water, ¼ cup of brown sugar, and 2 tbsp of kosher salt.
2. Place the saucepan over medium heat and stir continuously until the sugar and salt fully dissolve, about 3–4 minutes; avoid boiling to preserve the beer’s flavor.
3. Remove the saucepan from the heat and let the brine cool completely to room temperature, approximately 30 minutes, to prevent cooking the sausages prematurely.
4. While the brine cools, slice 1 lb of smoked sausages into ½-inch rounds and place them in a clean, large glass jar or airtight container.
5. Add 4 peeled garlic cloves, 1 tbsp of black peppercorns, and 2 bay leaves to the jar with the sausages, distributing them evenly.
6. Pour the cooled brine over the sausages and aromatics in the jar, ensuring all pieces are fully submerged; if needed, weigh them down with a small plate or fermentation weight.
7. Seal the jar tightly and refrigerate it for at least 48 hours before serving, shaking gently once daily to redistribute the flavors.
8. After 48 hours, taste a sausage piece; for a stronger flavor, refrigerate for up to 1 week, as the tanginess intensifies over time.
9. Serve the pickled sausages chilled, using a clean spoon to remove them from the brine to maintain freshness.
Mellow and tangy, these sausages develop a firm yet yielding texture that pairs wonderfully with sharp cheeses or crusty bread. Their savory bite, infused with malty beer notes and a hint of garlic, makes them a versatile snack—try skewering them with olives for a simple appetizer or chopping them into a potato salad for an unexpected twist.
Southern-Style Pickled Sausages
A quiet afternoon like this, with the sun casting long shadows across the kitchen, always feels right for preserving something simple. There’s a humble comfort in the ritual of packing jars, a gentle process that transforms the ordinary into something to be savored later. These sausages, steeped in vinegar and spice, become a tangy, savory treasure waiting in the pantry.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Smoked sausage links – 1 lb
– White vinegar – 2 cups
– Water – 1 cup
– Granulated sugar – ¼ cup
– Pickling spice – 2 tbsp
– Garlic cloves – 4, peeled
– Red pepper flakes – 1 tsp
– Kosher salt – 1 tbsp
Instructions
1. Slice 1 lb of smoked sausage links into ½-inch thick rounds.
2. Combine 2 cups of white vinegar, 1 cup of water, ¼ cup of granulated sugar, 2 tbsp of pickling spice, 4 peeled garlic cloves, 1 tsp of red pepper flakes, and 1 tbsp of kosher salt in a medium saucepan.
3. Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring occasionally until the sugar and salt fully dissolve, which should take about 3-5 minutes.
4. Remove the saucepan from the heat and let the brine cool to room temperature, approximately 30 minutes; a tip for faster cooling is to set the pan in a shallow ice bath.
5. Divide the sliced sausage rounds evenly between two clean, 1-pint glass jars.
6. Pour the cooled brine over the sausages in the jars, ensuring they are completely submerged; use a spoon to press them down if necessary to eliminate air pockets.
7. Seal the jars tightly with their lids.
8. Refrigerate the jars for at least 48 hours before serving to allow the flavors to fully develop; for best results, let them pickle for up to 1 week, gently shaking the jars once a day to redistribute the spices.
9. Store the pickled sausages in the refrigerator for up to 3 weeks.
Crunchy with a firm bite and infused with a sharp, vinegary tang mellowed by subtle sweetness, these pickled sausages offer a delightful contrast. They shine as a bold addition to a charcuterie board, tucked into a crusty roll for a quick sandwich, or simply enjoyed straight from the jar as a satisfying, piquant snack.
Smoky BBQ Pickled Sausages
Zigzagging through my memories of backyard gatherings, I recall the smoky aroma that always lingered in the air, a scent I’ve tried to capture in a jar. Today, I’m preserving that feeling with something simple yet deeply satisfying, a recipe that requires little effort but yields a bold, tangy reward. Let’s make these smoky pickled sausages together, slowly and with care.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Smoked sausages – 1 lb
– Apple cider vinegar – 1 cup
– Water – 1 cup
– Brown sugar – ¼ cup
– BBQ seasoning – 2 tbsp
– Garlic cloves – 2, peeled
– Black peppercorns – 1 tsp
Instructions
1. Place the smoked sausages in a clean, heatproof 1-quart glass jar.
2. In a medium saucepan over medium heat, combine the apple cider vinegar, water, brown sugar, BBQ seasoning, garlic cloves, and black peppercorns.
3. Bring the mixture to a simmer at 200°F, stirring occasionally until the sugar dissolves completely, which should take about 3–4 minutes.
4. Carefully pour the hot liquid over the sausages in the jar, ensuring they are fully submerged.
5. Let the jar cool to room temperature on the counter for 1 hour.
6. Seal the jar with a lid and refrigerate it for at least 24 hours before serving to allow the flavors to meld.
7. After refrigeration, remove the sausages from the brine and slice them into ½-inch rounds.
8. Arrange the slices on a plate or store them in an airtight container in the refrigerator for up to 1 week.
Gently, these sausages emerge from their brine with a firm yet yielding texture, infused with a smoky sweetness that dances with the vinegar’s sharp tang. Serve them chilled alongside crackers for a quick snack, or tuck them into a sandwich to add a punch of flavor that reminds me of sun-drenched afternoons and shared stories.
Mediterranean Herb Pickled Sausages
Years ago, I discovered the magic of preserving in a sun-drenched kitchen overlooking the sea, and today, I find myself returning to that quiet ritual. There’s something deeply comforting about transforming simple sausages into something vibrant and alive with flavor, a gentle process that rewards patience with every tangy, herb-kissed bite. Let these pickled sausages be your own little jar of sunshine, ready to brighten a cheese board or a humble sandwich with their robust, Mediterranean soul.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Pork sausages – 1 lb
– White vinegar – 1 cup
– Water – 1 cup
– Sugar – 2 tbsp
– Salt – 1 tbsp
– Garlic cloves – 4, peeled
– Dried oregano – 1 tsp
– Dried thyme – ½ tsp
– Bay leaves – 2
– Black peppercorns – 1 tsp
Instructions
1. Place 1 lb of pork sausages in a large, clean glass jar.
2. In a medium saucepan, combine 1 cup of white vinegar, 1 cup of water, 2 tbsp of sugar, and 1 tbsp of salt.
3. Heat the saucepan over medium heat, stirring gently until the sugar and salt fully dissolve, which should take about 3–4 minutes—do not let it boil to preserve the vinegar’s sharpness.
4. Remove the saucepan from the heat and immediately add 4 peeled garlic cloves, 1 tsp of dried oregano, ½ tsp of dried thyme, 2 bay leaves, and 1 tsp of black peppercorns, swirling to infuse the brine with the herbs.
5. Carefully pour the hot brine over the sausages in the jar, ensuring they are completely submerged; if needed, use a small weight like a clean stone to keep them under the liquid.
6. Seal the jar tightly with its lid and let it cool to room temperature on the counter for 1 hour, which helps the flavors start to meld.
7. Once cooled, transfer the jar to the refrigerator and let it chill for at least 48 hours before serving, allowing the sausages to fully pickle and develop their tangy depth—for best results, wait a full week for maximum flavor infusion.
Chilled and ready, these pickled sausages offer a firm yet tender texture that yields to each bite with a delightful snap. Their flavor is a bright, aromatic dance of vinegar and herbs, with the garlic and peppercorns adding a subtle, warming kick. Try slicing them thinly over a crisp salad or pairing them with creamy cheeses and crusty bread for a simple, elegant appetizer that whispers of Mediterranean breezes.
Cajun Pickled Sausages
Cajun pickled sausages are a humble, tangy treat that whispers of Southern kitchens and quiet afternoons. They’re surprisingly simple to make, requiring just a few ingredients and a bit of patience as they cure in the fridge, their flavors deepening with each passing day.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– White vinegar – 2 cups
– Water – 1 cup
– Sugar – ¼ cup
– Salt – 2 tbsp
– Cajun seasoning – 1 tbsp
– Garlic cloves – 4, peeled and smashed
– Bay leaves – 2
– Smoked sausage links – 1 lb, cut into 1-inch pieces
Instructions
1. Combine 2 cups of white vinegar, 1 cup of water, ¼ cup of sugar, 2 tbsp of salt, 1 tbsp of Cajun seasoning, 4 smashed garlic cloves, and 2 bay leaves in a medium saucepan.
2. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar and salt completely.
3. Once boiling, reduce the heat to low and let the brine simmer gently for 5 minutes to allow the flavors to meld; you should see small bubbles and smell the aromatic garlic and spices.
4. While the brine simmers, place 1 lb of cut smoked sausage pieces into a clean, 1-quart glass jar with a tight-fitting lid.
5. Carefully pour the hot brine directly from the saucepan over the sausage pieces in the jar, ensuring they are completely submerged.
6. Let the jar sit uncovered on the counter until the brine cools to room temperature, which should take about 1 hour.
7. Once cooled, seal the jar tightly with its lid and place it in the refrigerator.
8. Allow the sausages to pickle in the refrigerator for at least 3 days before serving, gently shaking the jar once daily to redistribute the flavors.
9. After 3 days, use a clean fork to remove the desired number of sausage pieces from the jar for serving.
Unassuming yet bold, these pickled sausages develop a firm, snappy texture and a complex flavor—tangy from the vinegar, warmly spiced from the Cajun seasoning, with a subtle garlicky depth. They’re perfect sliced over crackers with cream cheese, chopped into a potato salad for a zesty twist, or simply enjoyed cold straight from the jar as a savory snack.
Honey Mustard Pickled Sausages
Now, as the afternoon light fades, I find myself drawn to the quiet ritual of preserving—a way to capture a bit of brightness for the darker days ahead. There’s something deeply comforting about the slow, gentle process of pickling, where a few simple ingredients transform into something both tangy and sweet, a humble jar of Honey Mustard Pickled Sausages.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Smoked sausages – 1 lb
– Apple cider vinegar – 1 cup
– Honey – ½ cup
– Dijon mustard – ¼ cup
– Water – ½ cup
– Whole black peppercorns – 1 tsp
– Bay leaves – 2
Instructions
1. Slice 1 lb of smoked sausages into ½-inch rounds.
2. In a medium saucepan, combine 1 cup of apple cider vinegar, ½ cup of honey, ¼ cup of Dijon mustard, ½ cup of water, 1 tsp of whole black peppercorns, and 2 bay leaves.
3. Heat the mixture over medium heat, stirring gently until the honey fully dissolves, which should take about 3–4 minutes; avoid boiling to preserve the delicate flavors.
4. Remove the saucepan from the heat and let the brine cool to room temperature, about 15–20 minutes, to prevent the sausages from cooking further and becoming tough.
5. Place the sliced sausages in a clean, 1-quart glass jar with a tight-fitting lid.
6. Pour the cooled brine over the sausages in the jar, ensuring they are completely submerged; if needed, add a bit more vinegar or water to cover.
7. Seal the jar tightly and refrigerate it for at least 24 hours before serving, allowing the flavors to meld and penetrate the sausages evenly for the best taste.
8. After refrigerating, gently shake the jar once or twice during the first day to distribute the brine and enhance the pickling process.
During the wait, the sausages soften slightly, absorbing the sweet-tart brine into every bite, while the mustard adds a subtle, earthy warmth. Serve them chilled straight from the jar as a snack, or slice them over a crisp salad for a surprising twist that balances savory and bright notes.
Jalapeño Pickled Sausages
Beneath the quiet hum of the kitchen light, there’s a simple alchemy in waiting—a transformation of humble things into something sharp, savory, and deeply satisfying. These pickled sausages are a quiet project, a slow infusion of heat and brine that rewards patience with a bold, tangy bite perfect for slicing over crackers or tucking into a lunchbox.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Smoked cocktail sausages – 1 lb
– White vinegar – 1 cup
– Water – 1 cup
– Granulated sugar – ¼ cup
– Pickling salt – 1 tbsp
– Fresh jalapeños – 2, sliced
– Garlic cloves – 3, peeled
– Black peppercorns – 1 tsp
– Bay leaves – 2
Instructions
1. Combine the white vinegar, water, granulated sugar, and pickling salt in a medium saucepan.
2. Place the saucepan over medium heat and stir until the sugar and salt fully dissolve, about 3 minutes, then immediately remove from heat to prevent boiling.
3. Arrange the smoked cocktail sausages, sliced fresh jalapeños, peeled garlic cloves, black peppercorns, and bay leaves evenly in a clean 1-quart glass jar.
4. Carefully pour the warm vinegar brine over the ingredients in the jar, ensuring all sausages are completely submerged.
5. Let the jar cool uncovered on the counter until no steam rises, about 30 minutes, to avoid sealing in heat.
6. Secure the jar lid tightly and gently invert it twice to distribute the spices.
7. Refrigerate the jar for at least 5 days before serving, gently shaking it once daily to blend the flavors.
Perhaps their magic lies in the contrast—the firm, smoky sausage giving way to a bright, vinegary punch with a slow-building jalapeño warmth. They develop a wonderfully snappy texture and complex flavor over time, making them ideal for chopping into potato salad or serving alongside sharp cheddar and crisp apple slices.
Italian Herb Pickled Sausages
There’s something quietly comforting about preserving food, a gentle ritual that slows time and fills the kitchen with the warm, earthy scent of herbs. Today, I found myself drawn to the simple pleasure of transforming humble sausages into something vibrant and tangy, a jar of Italian Herb Pickled Sausages to brighten a winter’s day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Italian sausages – 1 lb
– White vinegar – 1 cup
– Water – 1 cup
– Garlic cloves – 4, peeled
– Dried oregano – 1 tbsp
– Dried basil – 1 tbsp
– Red pepper flakes – ½ tsp
– Sugar – 1 tbsp
– Salt – 1 tsp
Instructions
1. Place the Italian sausages in a medium saucepan and cover them with cold water.
2. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer the sausages for 12 minutes, or until they are fully cooked and no longer pink inside.
3. While the sausages simmer, combine the white vinegar, water, garlic cloves, dried oregano, dried basil, red pepper flakes, sugar, and salt in a separate saucepan.
4. Bring the vinegar mixture to a gentle boil over medium heat, stirring occasionally until the sugar and salt dissolve completely, which should take about 3-4 minutes.
5. Once the sausages are cooked, remove them from the heat and drain the water, then slice the sausages into ½-inch thick rounds.
6. Pack the sliced sausages tightly into a clean, 1-quart glass jar, layering them evenly.
7. Carefully pour the hot vinegar brine over the sausages in the jar, ensuring they are completely submerged to prevent spoilage.
8. Seal the jar with a lid and let it cool to room temperature on the counter for 1 hour.
9. Transfer the jar to the refrigerator and allow the sausages to pickle for at least 24 hours before serving to develop the flavors fully.
10. For best results, shake the jar gently once a day during the pickling process to distribute the herbs evenly.
Finally, these pickled sausages emerge with a firm yet tender bite, infused with the bright, aromatic notes of oregano and basil that mingle with a subtle heat from the pepper flakes. Serve them chilled straight from the jar as a zesty antipasto, or slice them over a crisp green salad for an unexpected burst of flavor that feels both rustic and refined.
Dill and Onion Pickled Sausages
Now, as the afternoon light fades, I find myself drawn to the quiet ritual of preserving—a way to capture a bit of summer’s brightness for the colder months ahead. There’s something deeply comforting about the slow, aromatic process of pickling, where simple ingredients transform into something tangy and vibrant, ready to be tucked into sandwiches or enjoyed straight from the jar.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– White vinegar – 1 cup
– Water – 1 cup
– Granulated sugar – ¼ cup
– Kosher salt – 1 tbsp
– Fresh dill – ¼ cup, chopped
– Yellow onion – ½, thinly sliced
– Precooked sausages – 1 lb, sliced into ½-inch rounds
Instructions
1. Combine the white vinegar, water, granulated sugar, and kosher salt in a medium saucepan over medium heat.
2. Stir the mixture continuously with a wooden spoon until the sugar and salt fully dissolve, which should take about 3–4 minutes; avoid boiling to preserve the vinegar’s sharpness.
3. Remove the saucepan from the heat and let the brine cool to room temperature, approximately 20 minutes, to prevent the sausages from cooking further.
4. Place the sliced precooked sausages, chopped fresh dill, and thinly sliced yellow onion in a large glass jar or airtight container.
5. Pour the cooled brine over the sausage mixture in the jar, ensuring all ingredients are fully submerged to promote even pickling.
6. Seal the jar tightly with its lid and gently shake it to distribute the dill and onion evenly throughout.
7. Refrigerate the jar for at least 24 hours before serving, though for optimal flavor, let it sit for 48–72 hours, checking daily that the sausages remain covered by the brine.
Layered with the crisp bite of onion and the herbal whisper of dill, these pickled sausages develop a tender yet snappy texture that pairs wonderfully with crusty bread or as a zesty topping for salads. Their tangy, savory depth makes them a versatile staple—try them chopped into a potato salad or simply enjoyed straight from the jar on a quiet evening.
Savory Maple Pickled Sausages
Zigzagging through the crisp December air, I find myself craving something that bridges the warmth of the season with a tangy, unexpected bite—a quiet project for a slow afternoon. This recipe transforms humble sausages into a sweet, savory, and gently pickled treat, perfect for thoughtful snacking or a unique addition to a holiday board.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Pork sausages – 1 lb
– Apple cider vinegar – 1 cup
– Pure maple syrup – ½ cup
– Water – ½ cup
– Whole black peppercorns – 1 tsp
– Bay leaves – 2
Instructions
1. Place 1 lb of pork sausages in a medium saucepan and cover them with cold water.
2. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer the sausages for 10 minutes to cook them through.
3. While the sausages simmer, combine 1 cup of apple cider vinegar, ½ cup of pure maple syrup, ½ cup of water, 1 tsp of whole black peppercorns, and 2 bay leaves in a separate small saucepan.
4. Bring the vinegar mixture to a gentle simmer over medium heat, stirring occasionally until the maple syrup fully dissolves, about 3 minutes.
5. Remove the sausages from the water using tongs and pat them dry with paper towels to ensure the pickling liquid adheres well.
6. Transfer the dried sausages to a clean, heatproof glass jar or container.
7. Carefully pour the hot vinegar mixture over the sausages in the jar, ensuring they are completely submerged.
8. Let the jar cool to room temperature on the counter for 1 hour, then seal it with a lid and refrigerate for at least 24 hours before serving to allow the flavors to meld.
Here, the sausages take on a tender, juicy texture with a glossy sheen from the maple, while the vinegar imparts a bright, tangy contrast that cuts through the richness. Serve them thinly sliced on crackers with a dollop of grainy mustard, or chop them into a winter salad for a surprising burst of flavor.
Balsamic Glazed Pickled Sausages
Unwrapping the jar, the sharp tang of vinegar meets the sweet, dark promise of balsamic, a quiet alchemy waiting to happen in my quiet kitchen.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Smoked sausages – 1 lb
– Balsamic vinegar – ½ cup
– Brown sugar – ¼ cup
– Water – ¼ cup
– Dill pickle spears – 4
Instructions
1. Place 1 lb of smoked sausages in a single layer in a large, cold skillet.
2. Pour ¼ cup of water into the skillet with the sausages.
3. Turn the burner to medium heat, cover the skillet, and let the sausages steam for 8 minutes to heat them through completely.
4. While the sausages steam, combine ½ cup of balsamic vinegar and ¼ cup of brown sugar in a small saucepan.
5. Bring the balsamic mixture to a simmer over medium-low heat, then reduce the heat to low.
6. Let the glaze simmer gently for 10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Tip: A slow simmer prevents the sugar from burning and keeps the glaze glossy.
7. Uncover the skillet with the sausages and increase the heat to medium-high.
8. Cook the sausages for 4-5 minutes, turning them occasionally, until they are browned on all sides and the water has fully evaporated.
9. Pour the thickened balsamic glaze over the browned sausages in the skillet.
10. Toss the sausages gently in the glaze for 1-2 minutes over low heat until they are evenly coated. Tip: Working over low heat at this stage allows the glaze to cling to the sausages without reducing further and becoming sticky.
11. Remove the skillet from the heat and let the glazed sausages rest for 3 minutes.
12. Slice 4 dill pickle spears into ½-inch thick coins.
13. Serve the warm, glazed sausages with the pickle coins arranged alongside. Tip: The cold, crisp pickles provide a perfect textural and temperature contrast to the rich, warm sausages.
Nestled together, the sausages carry a sticky, sweet-tart shell that gives way to a smoky, juicy interior. The quick-pickled crunch of the cold dill cuts through the richness, making each bite a small, balanced event. Try serving them straight from the skillet with toothpicks for a simple, communal appetizer that invites slow, thoughtful eating.
Ginger and Soy Pickled Sausages
Evenings like this, when the light slants low through the kitchen window, I find myself drawn to the quiet alchemy of preserving. There’s a simple magic in letting time and a few humble ingredients transform something ordinary into a jar of savory, tangy comfort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Smoked sausages – 1 lb
– Rice vinegar – 1 cup
– Soy sauce – ½ cup
– Fresh ginger – 1 (2-inch) piece
– Granulated sugar – ¼ cup
– Whole black peppercorns – 1 tsp
Instructions
1. Slice 1 lb of smoked sausages into ½-inch thick rounds on a clean cutting board.
2. Peel a 2-inch piece of fresh ginger and slice it thinly into coins using a sharp knife or mandoline for even pieces.
3. Combine 1 cup of rice vinegar, ½ cup of soy sauce, ¼ cup of granulated sugar, and 1 tsp of whole black peppercorns in a medium saucepan.
4. Add the sliced ginger to the saucepan and place it over medium heat.
5. Heat the mixture, stirring occasionally with a wooden spoon, until the sugar fully dissolves, which should take about 3-4 minutes; do not let it boil to preserve the vinegar’s bright acidity.
6. Remove the saucepan from the heat and let the brine cool for 5 minutes until it’s warm but not hot to the touch.
7. Place the sliced sausages in a clean, 1-quart glass jar or airtight container.
8. Pour the warm brine over the sausages in the jar, ensuring all pieces are fully submerged for even pickling.
9. Seal the jar tightly with its lid and let it cool to room temperature on the counter for about 30 minutes.
10. Transfer the sealed jar to the refrigerator and let the sausages pickle for at least 24 hours before serving to allow the flavors to fully penetrate.
A jar of these pickled sausages becomes a treasure in the fridge, their texture firm yet yielding with a glossy sheen from the soy. The flavor is a deep, savory-sweet dance with a sharp ginger kick that mellows over time. Try them sliced over warm rice, tucked into a crusty baguette with crisp lettuce, or simply speared straight from the jar as a bold, cold snack.
Lemon and Pepper Pickled Sausages
Cradling a jar of these lemon and pepper pickled sausages feels like holding a little piece of patience, a quiet project that rewards you with tangy, savory bites that seem to improve with every passing day.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Smoked sausages – 1 lb
– White vinegar – 1 cup
– Water – 1 cup
– Granulated sugar – ¼ cup
– Kosher salt – 1 tbsp
– Black peppercorns – 2 tsp
– Lemon – 1, thinly sliced
Instructions
1. Slice 1 lb of smoked sausages into ½-inch thick rounds.
2. In a medium saucepan, combine 1 cup of white vinegar, 1 cup of water, ¼ cup of granulated sugar, and 1 tbsp of kosher salt.
3. Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring occasionally until the sugar and salt fully dissolve, which should take about 3-4 minutes.
4. Remove the saucepan from the heat and let the brine cool completely to room temperature, which is crucial to prevent the sausages from cooking further and becoming tough.
5. While the brine cools, place the sliced sausages, 2 tsp of black peppercorns, and the thinly sliced lemon from 1 lemon into a clean, 1-quart glass jar.
6. Pour the completely cooled brine over the sausage mixture in the jar, ensuring all ingredients are fully submerged.
7. Seal the jar tightly with its lid.
8. Refrigerate the jar for at least 48 hours before serving, as this allows the flavors to fully penetrate and the sausages to develop their characteristic pickled texture.
9. For optimal flavor, gently shake the jar once a day during refrigeration to redistribute the spices and lemon.
Finally, these pickled sausages emerge with a firm yet yielding bite, the smoke from the meat beautifully cut by the sharp, bright acidity and the warm crackle of pepper. They are perfect speared on toothpicks for a simple appetizer or chopped and stirred into a cold potato salad for a surprising, piquant twist.
Teriyaki Pickled Sausages
Beneath the soft glow of the kitchen light, a jar of teriyaki pickled sausages sits on the counter, its contents a quiet promise of sweet, savory, and tangy flavors melded together over time. It’s a simple preserve that feels like a small, personal treasure, a way to capture a bit of warmth and whimsy in a glass.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Smoked sausages – 1 lb
– Teriyaki sauce – 1 cup
– Rice vinegar – ½ cup
– White sugar – ¼ cup
– Garlic cloves – 2, peeled
– Ginger – 1-inch piece, peeled
– Red pepper flakes – ½ tsp
Instructions
1. Slice 1 lb of smoked sausages into ½-inch thick rounds.
2. In a medium saucepan, combine 1 cup of teriyaki sauce, ½ cup of rice vinegar, ¼ cup of white sugar, 2 peeled garlic cloves, the 1-inch piece of peeled ginger, and ½ tsp of red pepper flakes.
3. Bring the mixture to a simmer over medium heat, stirring occasionally with a whisk to dissolve the sugar completely, which should take about 3–4 minutes.
4. Remove the saucepan from the heat and let the brine cool to room temperature, about 20 minutes, to prevent the sausages from cooking further and becoming tough.
5. Place the sliced sausages into a clean, 1-quart glass jar with a tight-fitting lid.
6. Pour the cooled brine over the sausages in the jar, ensuring they are fully submerged; if needed, add a little water to cover.
7. Seal the jar tightly and refrigerate it for at least 24 hours before serving, allowing the flavors to deepen and penetrate the sausages evenly.
8. After refrigerating, serve the teriyaki pickled sausages chilled, straight from the jar.
Once opened, the sausages offer a firm yet yielding bite, soaked through with a glossy, umami-rich glaze that balances sweetness with a gentle heat from the pepper flakes. They’re perfect as a quick snack right from the fridge or sliced over a bowl of steamed rice for an effortless, flavorful meal that feels both nostalgic and new.
Apple Cider Pickled Sausages
Gently, as the afternoon light fades on a late autumn day, I find myself drawn to the kitchen, to the quiet alchemy of transforming simple things. There’s a particular comfort in the slow, fragrant process of pickling, a way to capture the season’s essence in a jar. Today, it’s about infusing humble sausages with the warm, spiced soul of apple cider, creating something both rustic and deeply satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Smoked sausage links – 1 lb
– Apple cider – 2 cups
– Apple cider vinegar – 1 cup
– Brown sugar – ¼ cup
– Yellow onion – ½, thinly sliced
– Whole black peppercorns – 1 tbsp
– Whole cloves – 4
– Bay leaf – 1
Instructions
1. Place the 1 lb of smoked sausage links in a single layer in a large, non-reactive skillet or saucepan.
2. Pour the 2 cups of apple cider and 1 cup of apple cider vinegar over the sausages in the pan.
3. Add the ¼ cup of brown sugar, the thinly sliced ½ yellow onion, 1 tbsp of whole black peppercorns, 4 whole cloves, and 1 bay leaf to the liquid.
4. Set the pan over medium-high heat and bring the mixture to a gentle boil, which should take about 5-7 minutes.
5. Once boiling, immediately reduce the heat to low to maintain a bare simmer, where only occasional small bubbles break the surface.
6. Cover the pan and let the sausages simmer gently in the pickling liquid for 20 minutes to fully infuse them with flavor; avoid a rolling boil as it can make the sausages tough.
7. After 20 minutes, use tongs to carefully transfer the sausages to a clean plate or cutting board.
8. Increase the heat to medium-high and boil the remaining liquid, uncovered, for 5-7 minutes until it reduces and thickens slightly into a light syrup.
9. Remove the pan from the heat and discard the bay leaf, cloves, and onion slices from the reduced liquid using a slotted spoon.
10. Return the sausages to the pan, turning them gently in the warm syrup to coat them evenly before serving.
Dense and juicy, the sausages carry the sweet-tart perfume of cider and warm spice in every bite. Their texture is wonderfully firm yet yielding, perfect for spearing on toothpicks as a hearty appetizer or slicing over a bed of creamy polenta for a simple, comforting supper. Left in the reduced syrup, they only grow more flavorful, a quiet gift from an afternoon’s slow simmer.
Cilantro Lime Pickled Sausages
Evenings like this, when the light slants just so through the kitchen window, I find myself drawn to the quiet alchemy of preserving. It’s a gentle, slow process of transformation, much like the one that turns simple sausages into something bright and tangy with cilantro and lime.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Smoked sausages – 1 lb
– White vinegar – 1 cup
– Water – 1 cup
– Granulated sugar – ¼ cup
– Kosher salt – 1 tbsp
– Fresh cilantro – ½ cup, packed
– Fresh lime juice – ¼ cup
– Garlic cloves – 2
– Black peppercorns – 1 tsp
Instructions
1. Slice 1 lb of smoked sausages into ½-inch thick rounds.
2. In a medium saucepan, combine 1 cup of white vinegar, 1 cup of water, ¼ cup of granulated sugar, and 1 tbsp of kosher salt.
3. Place the saucepan over medium heat and stir the mixture until the sugar and salt fully dissolve, which should take about 3-4 minutes; do not let it boil.
4. Remove the saucepan from the heat and let the brine cool to room temperature, approximately 20 minutes.
5. While the brine cools, finely chop ½ cup of packed fresh cilantro leaves and stems.
6. Mince 2 garlic cloves.
7. In a large, clean glass jar, layer the sausage slices, chopped cilantro, minced garlic, ¼ cup of fresh lime juice, and 1 tsp of black peppercorns.
8. Pour the completely cooled brine over the contents in the jar, ensuring all sausage pieces are fully submerged.
9. Seal the jar tightly with its lid.
10. Refrigerate the jar for a minimum of 24 hours before serving to allow the flavors to develop fully; for a more intense pickle, wait 48 hours.
Refrigerating transforms the sausages, yielding a firm yet tender bite infused with the bright, herbal notes of cilantro and the sharp citrus of lime. The tangy brine makes these pickled sausages a perfect, zesty addition to a charcuterie board or a surprising, flavorful topping for a simple green salad.
Conclusion
Hooray! This roundup proves pickled sausage is a versatile, flavor-packed treat perfect for snacks, charcuterie boards, and creative meals. We hope it inspires your next kitchen adventure. Give a recipe a try, leave a comment with your favorite, and share your creations by pinning this article on Pinterest. Happy cooking!
