Pickled Sausage

Pickled Goods, Southern Sides
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This easy pickled sausage recipe will help you pickle those sausages and store them in the fridge until you want to use them for meals to come.


Pickled anything is pretty much standard in the South. Usually you think of pickled vegetables but why not meat? Southerners love their pork, so this pickled sausage recipe checks off two boxes at once.

By the way, I recommend these mason jars for your pickled goodies!

pickled sausage in a mason jar

Pickled Sausage You’ll Love

Pickling meats is a preservation technique that is surprisingly easy. So if you love the tangy flavoring of a pickled food combined with the savory goodness of sausage, this pickled sausage is for you.

Does it go bad and how long does pickled meat last?

The shelf life for a pickled meat should be treated as any other cooked protein (good for 7 days post cooking) because it’s a quick pickle and not preserved the same as traditional pickles.

If, instead of doing a more quick pickle, you choose to preserve them longer you can can your sausages using a water bath canning method.

close up of pickled sausage with bay leaf and peppercorns in mason jar

What does pickled sausage taste like?

Some people like sweet, others salty, and others go for sour.

Pickled sausages are a wonderful blend of sweet, salty, spicy, and vinegary flavors that are sure to delight your taste buds.

This is a great way to process your sausages if you bought them in bulk, to be used over the course of the week.

Things to remember when you are boiling the vinegar for pickling

Boiling the vinegar makes it hot enough to penetrate the cuke (or whatever is being pickled). It’s the same principle seen in making tea; hot water steeps more intensely than cold.

Careful! Over-boiling causes vinegar’s flavoring and pickling abilities to evaporate.

(You can also pickle with lemon juice, but we’ll cover that another time!)

Ingredients

Pickled Sausage

  • 1/2 pound pork sausage
  • 2 garlic cloves, whole
  • 1/4 teaspoon black peppercorn
  • 1/3 teaspoon turmeric, ground
  • 2 bay leaves

Quick Pickling Brine

  • 1 cup white vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp salt

Directions

Preparing The Sausage

  1. Cook sausage evenly over medium heat, allow to rest until cool enough to handle.
  2. Slice diagonally (and snack on the ends).
  3. Add the sausage into the pickling jar.
  4. Then add the gloves, peppercorn, bay leaves, and turmeric to the jar.

Preparing the Brine

  1. Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
  2. As soon as it reaches a good boil, pour it over the sausage mixture in the jar until the ingredients are just covered.
  3. Put the top on immediately and put in the refrigerator.

What can you eat pickled sausage with?

Pickled sausage are great by themselves as a snack. They also go well when served with:

  • rice
  • 5 bean salad
  • other pickled meats
  • on a cheese tray
  • in a casserole, one pot meal
  • jambalaya

Other Quick Pickles You’ll Love:

pickled sausage and peppers

Pickled Sausage

Holli Medley
This easy pickled sausage recipe will help you pickle those sausages and store them in the fridge until you want to use them for meals to come.
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Side Dish
Cuisine Southern
Servings 1 pint jar
Calories 836 kcal

Ingredients
  

  • 1/2 pound sausage pork
  • 2 whole garlic cloves
  • 1/4 tsp black peppercorn
  • 1/3 tsp turmeric ground
  • 2 bay leaves

Quick Pickling Brine

  • 1 cup white vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp salt

Instructions
 

  • Cook sausage evenly over medium heat and allow to rest until cool enough to handle.
  • Slice diagonally ( and snack on the ends).
  • Add the sausage into the pickling jar.
  • Then add the gloves, peppercorns, bay leaves, and tumeric to the jar.

Preparing the Brine

  • Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
  • As soon as it reaches a good boil, pour it over the sausage mixture in the jar until the sausages are just covered.
  • Put the top on immediately and put into the refrigerator.

Notes

Notes: The sooner you put the pint jar into the refrigerator the better the sausage will be. 

Nutrition

Calories: 836kcalCarbohydrates: 27gProtein: 35gFat: 60gSaturated Fat: 20gCholesterol: 163mgSodium: 8451mgPotassium: 656mgFiber: 1gSugar: 24gVitamin A: 170IUVitamin C: 3mgCalcium: 35mgIron: 4mg
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2 Comments

  1. A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence. In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.

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