Love bold, tangy flavors? Try Adam’s Pickled Sausage Recipe, a deliciously spicy and smoky snack made with beef sausage, vinegar, and a kick of heat from red pepper and hot sauce. Perfect for game nights, barbecues, or a quick protein boost, this easy homemade pickled sausage is a must-try! Ready in just a few days, it pairs perfectly with crackers and a cold beer.
I created this recipe after searching far and wide for a replacement to the Penrose sausages I used to eat as a kid. If you like pickled stuff, you’re gonna love this recipe!
People absolutely love this pickled sausage recipe for its bold, tangy, and spicy kick! It’s the kind of snack that instantly transports you to an old-school bar or a backyard gathering. The vinegar-based brine keeps the sausage flavorful and firm, while the mix of garlic, cayenne, and Frank’s Hot Sauce gives it just the right amount of heat. Fans say it pairs perfectly with a cold beer and some crunchy crackers, making it a must-have for game days and late-night cravings. Plus, it’s easy to make and gets even better after a few days in the fridge!
Adam’s Pickled Sausages
Love bold, tangy flavors? Try Adam’s Pickled Sausage Recipe, a deliciously spicy and smoky snack made with beef sausage, vinegar, and a kick of heat from red pepper and hot sauce. Perfect for game nights, barbecues, or a quick protein boost, this easy homemade pickled sausage is a must-try! Ready in just a few days, it pairs perfectly with crackers and a cold beer.
Equipment
- 1 Funnel
Ingredients
Brine
- .5 cup water
- 2 cups white vinegar
- 1 tbsp salt (non-iodine)
In 1 Quart Jar
- 2 whole garlic cloves
- 1 tbsp red pepper flakes
- 1 tbsp paprika
- 1 tbsp dried minced onion
- 1 tbsp Franks Hot Sauce to taste
- .5 tbsp whole allspice
- .5 tbsp ground cayenne pepper to taste
- .5 tsp fresh ground black pepper
- .25 tsp garlic powder
- 1 package 100% beef smoked sausage I usually try to use Hillshire Farms, because it has a firmer texture, but use whatever you can get
Instructions
- On medium-high heat, combine the water, salt, and vinegar.
- Bring the mixture to a boil. Cover and simmer until salt is dissolved.
- Slice sausage into 1/4” rounds. Loosely fill the 1 quart jar.
- Place all spices in the jar on top of the sausage.
- While hot, use a funnel to pour the vinegar mixture in the jar until the sausage and spices are completely covered, leaving some room at the top. Screw on the lid.
- Let the entire jar and contents cool down and place in the refrigerator.
- The sausages will be ready to eat in 3-4 days.
- During the cooling process, a layer of fats will solidify at the top of the jar. For the first few days, carefully remove the jar from the refrigerator, take off the lid, and scoop out the solidified fats.
- Enjoy with club crackers and a beer!
Nutrition
Serving: 6gCalories: 200kcal
Tried this recipe?Let us know how it was!
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Estimated Costs
- Beef Smoked Sausage: $5.00
- Vinegar: $1.50
- Spices & Hot Sauce: $2.00
- Total Cost: ~$8.50
- Cost Per Serving: ~$1.50
Additional Notes
- Storage: Keep refrigerated and consume within 2 weeks for best flavor.
- Spice Level: Adjust the cayenne and hot sauce to your heat preference.
- Serving Suggestions: Serve with club crackers, pretzels, or enjoy on its own.
- Make it Your Own: Try adding pickled jalapeños or mustard seeds for an extra flavor twist!
