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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 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.
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
- Cook sausage evenly over medium heat, 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, peppercorn, bay leaves, and turmeric 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 ingredients are just covered.
- 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 Jalapenos
- Pickled Cherry Tomatoes
- Pickled Cabbage
- Pickled Sweet Peppers
- Pickled Celery
- Pickled Beets
- Pickled Cucumbers (AKA Pickles)
- Pickled Sausage
- Pickled Chicken Feet
Pickled Sausage
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.
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.
Thanks so much for sharing the way you do your pickled sausage!
My mom canned everything. But it was when I was in the Navy that I started pickling eggs and sausage.
This here is a good recipe!
Thank you John! We love canning everything too!