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!