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Easy Homemade Pickled Sausage

Featured in Finger Foods and Party Snacks.

Cut cooked sausages in chunks, pack in clean jars. Heat vinegar with spices, garlic, and salt till it bubbles. Pour hot mix over sausage, filling jars to top. Let cool, then keep cold two days before eating. Tangy snacks last couple weeks in fridge.

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Fatiha
Updated on Fri, 02 May 2025 12:23:27 GMT
A close-up of a jar filled with sliced sausage immersed in a glistening liquid, with a spoon resting inside. Pin it
A close-up of a jar filled with sliced sausage immersed in a glistening liquid, with a spoon resting inside. | zestplate.com

Whip up these crave-worthy Pickled Sausages right in your kitchen. Transform ordinary sausages into zesty, flavorful bites. Go hot or mild - it's totally up to you. They're awesome for munching or bringing to gatherings.

Benefits Worth Trying

They're super simple to create and really tasty. Perfect for gatherings or road trips, or just keep them in your fridge for quick bites. Pick any sausage type and adjust the heat level however you want. They're carb-free if that's something you're counting. Whip up a large portion - they'll disappear quickly.

Ingredients List

  • Water: Just clean tap water
  • Apple Cider Vinegar: Gives extra zing
  • White Vinegar: The base pickling liquid
  • Pickling Salt: Standard salt can work too
  • Red Pepper: Adds heat if desired
  • Sausage: Pre-cooked, sliced up
  • Garlic: Freshly smashed
  • Bay Leaves: For background flavor

How To Make Pickled Sausages

Wait:
Store in fridge 1-2 days before tasting so flavors can mingle properly.
Let Rest:
Seal jars firmly. Let them stand for 30 minutes then move to refrigerator.
Fill Jars:
Pour the hot mixture over sausage pieces. Ensure all sausage is submerged.
Make Pickle Mix:
Combine peppers, salt, both vinegar types, water in saucepan. Bring to a boil.
Pack Sausage:
Add sliced sausage into jars. Don't overfill.
Clean Jars:
Start with a clean quart jar or two pint-sized jars. Put bay leaves and garlic at the bottom.
Fix Sausage:
For uncooked sausage, bake at 350° for 35-40 minutes or boil 10-15 minutes. Cool before slicing.

Science Behind Pickling

The pickling process extends shelf life and boosts flavor. The vinegar blend preserves sausage while adding tanginess. The added spices boost the taste profile. It's a snack that stays fresh for quite a while.

Sausage Selection Tips

Go with your favorites - smoked, turkey, chicken, or even venison sausage works great. Start with sausage you already enjoy eating. The recipe handles both raw or pre-cooked varieties just fine.

Best Practices

Always sanitize your jars first. Slice the sausage in ways you'll enjoy eating it. Pack everything snugly with the seasonings. Mix the pickling liquid correctly to keep everything preserved properly. Let them sit a few days - the flavor gets better with time.

Storage Guidelines

Always store in the refrigerator. Make sure the sausage remains completely submerged. Use a clean utensil whenever you grab some. If anything looks or smells off, don't risk it - toss it out. They can last up to two months when prepared correctly.

Customization Ideas

Experiment with different seasonings for unique flavors. Adjust the vinegar ratio for more sweetness or tanginess. You can make each batch different. They're great for a fast snack or party food - they're always a hit.

A jar filled with preserved vegetables, including sliced carrots and garlic, sits on a marble surface beside bay leaves and a bulb of garlic. Pin it
A jar filled with preserved vegetables, including sliced carrots and garlic, sits on a marble surface beside bay leaves and a bulb of garlic. | zestplate.com

Handy Suggestions

Thoroughly sanitize all equipment before starting. Cut your sausage into uniform pieces. Don't skip heating the vinegar mixture. Store in the fridge, never on a shelf. Wait a few days for optimal flavor. Check that your jar seals completely.

Frequently Asked Questions

→ Which sausage works?
Any cooked kind works. Beef's real good. Pork stays firm. Even turkey works. Must be full cooked.
→ How long they keep?
Two weeks in cold box. Keep em covered good. Use clean fork always. Watch they stay under juice. Fresh is best though.
→ Want no meat?
Plant ones work fine. Might get soft though. Check they're cooked first. Keep em cold same way. Taste bit different.
→ Need clean jars?
Wash real good first. Hot water works best. Dry em complete. No cracks or chips. Lids must seal tight.
→ Want more heat?
Add more pepper flakes. Try hot peppers too. Spicy oil helps. Start slow though. Can't take heat out.
→ Not tangy enough?
More vinegar helps. Let sit longer time. Use stronger kind. Add pickle juice. Even lemon works.
→ Taking em places?
Keep em real cold. Pack jar careful. Don't tip it much. Take clean fork. Maybe backup jar.
→ Need em quick?
Buy ready sausage. Heat brine faster. Small jars set quick. Still need two days though. Worth the wait.
→ Making big batch?
Double works fine. Need more jars. Watch vinegar ratio. Keep stuff clean. More time to cool.
→ Want more taste?
Add fresh garlic. Try new spices. Mix vinegar kinds. Bay leaf's nice. Even mustard seed works.
→ Getting too soft?
Cut chunks bigger. Watch the heat. Use firmer meat. Don't cook too long. Keep em cold good.
→ Brine look cloudy?
Normal few days in. Use fresh spices. Clean jars better. Filter vinegar maybe. Still safe to eat.

Conclusion

Like these? Try sour cabbage sausage next. Or make spiced pickled veggies. Both got that tang.

Easy Homemade Pickled Sausage

Fast pickled meat treats.

Prep Time
10 Minutes
Cook Time
5 Minutes
Total Time
15 Minutes
By: Fatiha


Difficulty: Easy

Cuisine: American

Yield: 8 Servings (1 quart jar or 2 pint jars)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 2 bay leaves.
02 1 clove garlic, crushed.
03 4 cups sausage, fully cooked and sliced.
04 1 tablespoon red pepper flakes, optional.
05 1 teaspoon pickling salt.
06 1 cup white vinegar.
07 1/3 cup apple cider vinegar.
08 3/4 cup water.

Instructions

Step 01

If your sausage is uncooked, preheat your oven to 350°F. Place the sausage on a baking tray and bake for 35 to 40 minutes, until its internal temperature reaches 160°F for beef and pork or 165°F for chicken and turkey. You may alternatively simmer it in water for 10 to 15 minutes until fully cooked. Allow the sausage to cool for 5 to 10 minutes before slicing.

Step 02

Sterilize a 1 quart jar or use two pint jars. Add the bay leaves and crushed garlic to the jar.

Step 03

Pack the sliced sausage into the jar, leaving 1 1/2 inches of space at the top.

Step 04

Combine red pepper flakes, pickling salt, white vinegar, apple cider vinegar, and water in a small saucepan. Bring to a boil over medium heat.

Step 05

Remove the brine from heat and carefully pour it over the packed sausages in the jar, ensuring they are fully submerged. Leave 1 inch of space at the top.

Step 06

Seal the jar tightly and allow it to sit at room temperature for 30 minutes before transferring it to the fridge.

Step 07

For the best flavor, let the sausages marinate in the fridge for at least 1 to 2 days before serving. Enjoy your pickled sausage as a snack or with your favorite meals!.

Notes

  1. You can use two pint jars if you prefer; just divide the bay leaves and garlic evenly.
  2. To sterilize jars, boil them in water for at least 10 minutes and let them dry.
  3. For optimum flavor, allow the sausages to marinate for up to 4 days.
  4. Use pickled sausage in salads, sandwiches, or enjoy it with crackers.
  5. Store sausages in the fridge and consume within 1 to 2 weeks.
  6. If you notice signs of spoilage such as mold or unpleasant odor, discard any affected sausages.
  7. For longer storage, process sealed jars in a water bath for 15 minutes and store them in a cool pantry.
  8. Slicing the sausages into 1/2 inch pieces helps them absorb flavors more quickly.

Tools You'll Need

  • 1 quart jar or 2 pint jars.
  • Small saucepan.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 371
  • Total Fat: 32 g
  • Total Carbohydrate: 1 g
  • Protein: 18 g