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Quick Tangy Sausage Bites

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.

Featured in Finger Foods and Party Snacks.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:29 GMT
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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

Make these tasty Pickled Sausages at home. Turn regular sausage into tangy, flavorful snacks. Make them spicy or mild - your choice. Perfect for snacking or sharing at parties.

Why Make These

Easy to make and good to eat. Great for parties or trips, or just keep in fridge for snacks. Use any sausage you like and make them as spicy as you want. No carbs if you're watching that. Make a big batch - they go fast.

What You Need

  • Bay Leaves: Adds good flavor
  • Garlic: Fresh crushed
  • Sausage: Already cooked, cut up
  • Red Pepper: Makes it hot if you want
  • Pickling Salt: Regular salt works too
  • White Vinegar: Main pickle stuff
  • Apple Cider Vinegar: Adds tang
  • Water: Plain clean water

How to Make Them

Fix Sausage:
If not cooked, bake at 350° for 35-40 minutes or boil 10-15 minutes. Let cool, then slice.
Clean Jars:
Use clean quart jar or two pint jars. Put bay leaves and garlic in bottom.
Pack Sausage:
Put sliced sausage in jars. Leave space at top.
Make Pickle Mix:
Mix peppers, salt, both vinegars, water in pot. Heat till boiling.
Fill Jars:
Pour hot mix over sausage. Make sure sausage covered.
Let Rest:
Close jars tight. Let sit out 30 minutes then put in fridge.
Wait:
Leave 1-2 days before eating so flavor gets good.

Why It Works

Pickling makes food last longer and taste better. Vinegar mix keeps sausage good while adding tang. Spices make it taste even better. Good snack that stays fresh long time.

Pick Good Sausage

Use what you like - smoked, turkey, chicken, even deer sausage works. Pick sausage you already like eating. Can use raw or cooked sausage - recipe works both ways.

Do It Right

Clean jars good first. Cut sausage how you like to eat it. Pack tight in jars with spices. Mix pickle stuff right and it keeps sausage good. Let sit few days - tastes better longer it sits.

Keep Them Good

Keep in fridge. Make sure sausage stays under liquid. Use clean fork when taking some out. If looks or smells funny, throw away. Can last two months if done right.

Make Them Your Way

Try different spices for new taste. Change vinegar mix for more sweet or sour. Each batch can be different. Good for quick snack or party food - everyone likes them.

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

Quick Tips

Clean everything good before starting. Cut sausage even size. Don't skip boiling vinegar mix. Keep in fridge, not shelf. Let sit few days for best taste. Check jar seal tight.

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