Pickled Sausage and Eggs Recipe for a Tangy Breakfast Twist

Pickled sausage and eggs is a delightful dish that blends the tangy zest of pickling with the hearty satisfaction of savory sausage and perfectly cooked eggs. This recipe offers a fantastic way to enjoy a traditional comfort food with a twist, making it an excellent addition to your breakfast or brunch table.

The pickling process not only enhances the flavors but also adds a vibrant color and a slightly acidic bite that perfectly balances the richness of the sausage and eggs.

Whether you’re preparing a weekend brunch for friends or looking for a unique protein-packed snack, this pickled sausage and eggs recipe is sure to impress. It’s simple to make, requires minimal ingredients, and yields a dish that can be enjoyed cold or warm.

Dive into this flavorful journey and discover how easy it is to elevate everyday ingredients into a remarkable culinary experience.

Why You’ll Love This Recipe

This pickled sausage and eggs recipe stands out because it combines the best of both worlds: the satisfying heartiness of sausage and eggs with the exciting, tangy punch of homemade pickling spices. It’s versatile, nutritious, and perfect for meal prepping since the flavors deepen over time.

Easy to customize based on your preferred spice level or pickling ingredients, you can make this recipe uniquely yours. Plus, it’s a crowd-pleaser that offers something a little different from the usual breakfast fare, making it great for family meals or even potlucks.

Ingredients

• 6 large eggs (preferably free-range)
• 4 smoked sausages (such as kielbasa or andouille), sliced into 1/2-inch pieces
• 1 cup white vinegar
• 1/2 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 3 garlic cloves, peeled and smashed
• 1 bay leaf
• 1 small onion, thinly sliced
• 1/2 teaspoon red pepper flakes (optional, for a spicy kick)

Equipment

• Medium saucepan (for boiling eggs)
• Large jar or glass container (for pickling)
• Small saucepan (to prepare pickling brine)
• Knife and cutting board
• Bowl of ice water (for cooling eggs)
• Measuring cups and spoons
• Tongs or slotted spoon

Instructions

1. Boil the eggs: Place the eggs in a medium saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10 minutes.
2. Cool and peel the eggs: Transfer the eggs to a bowl of ice water for 5 minutes to stop cooking. Peel the eggs carefully and set them aside.
3. Cook the sausages: While the eggs are cooling, slice the sausages into 1/2-inch rounds. In a skillet over medium heat, cook the sausage slices until they are browned and slightly crispy on both sides, about 5-7 minutes. Remove from heat and set aside.
4. Prepare the pickling brine: In a small saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, smashed garlic cloves, bay leaf, sliced onion, and red pepper flakes (if using). Bring the mixture to a boil, stirring occasionally to dissolve the sugar and salt. Once boiling, reduce heat and simmer for 3-5 minutes to blend the flavors.
5. Assemble the pickled sausage and eggs: In a large glass jar or container, layer the peeled eggs and cooked sausage slices. Pour the hot brine over the ingredients, ensuring everything is fully submerged. Let the jar cool to room temperature, then cover and refrigerate for at least 24 hours to allow the flavors to meld.
6. Serve and enjoy: After pickling, the sausage and eggs are ready to enjoy cold straight from the fridge or warmed gently in a skillet. The longer they sit, the more intense the flavor becomes, so leftovers taste even better the next day!

Tips & Variations

For perfectly peeled eggs, use eggs that are a few days old rather than fresh. Fresh eggs can be harder to peel after boiling.

You can customize this recipe in many ways:

• Spice it up: Add sliced jalapeños or more red pepper flakes for a spicier pickled sausage and eggs.
• Herb infusion: Toss in fresh dill or thyme sprigs into the brine for an herby aroma.
• Vegetable additions: Add thinly sliced carrots, cucumbers, or bell peppers to the jar for extra crunch and color.
• Alternative proteins: Swap the smoked sausage for chorizo or spicy Italian sausage for a different flavor profile.

Nutrition Facts

Serving Suggestions

This pickled sausage and eggs dish pairs wonderfully with a variety of sides and meals. For a complete breakfast, serve it alongside buttery toast or warm biscuits.

It also complements a fresh green salad or a bowl of creamy grits for a southern-inspired brunch.

If you want to incorporate it into a sandwich, layer slices of the pickled sausage and eggs with fresh lettuce, tomato, and a smear of mayonnaise on a crusty bun. This adds a delightful tang and protein boost to your lunch.

Conclusion

Pickled sausage and eggs is a fantastic recipe that brings together the tangy brightness of pickling and the savory goodness of hearty sausage and eggs. It’s simple to prepare, customizable to your taste preferences, and perfect for meal prepping or sharing with friends and family.

The pickling process not only preserves the ingredients but also infuses them with layers of flavor that keep improving over time.

Whether you’re looking to try something new for breakfast or want a unique appetizer for your next gathering, this recipe delivers on both taste and convenience. Don’t hesitate to experiment with spices and vegetables to make it your own.

Happy cooking, and enjoy this flavorful pickled delicacy!

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