Go Back Email Link
+ servings
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.
4.67 from 3 votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
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
Tried this recipe?Let us know how it was!