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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.
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Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Total Time
40
minutes
mins
Course
Side Dish
Cuisine
Southern
Servings
1
pint jar
Calories
836
kcal
Ingredients
1x
2x
3x
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:
836
kcal
Carbohydrates:
27
g
Protein:
35
g
Fat:
60
g
Saturated Fat:
20
g
Cholesterol:
163
mg
Sodium:
8451
mg
Potassium:
656
mg
Fiber:
1
g
Sugar:
24
g
Vitamin A:
170
IU
Vitamin C:
3
mg
Calcium:
35
mg
Iron:
4
mg
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