Zesty Pickled Eggs Sausage & Onions Recipe for Flavor Lovers

Tucking into a hearty pickled eggs sausage dish transports you straight to comfort food heaven.

Generations of home cooks have perfected this rustic recipe with deep flavor profiles.

Briny eggs mingle beautifully with robust sausage and caramelized onions, creating a delectable combination.

German and Polish culinary traditions inspire these tangy protein-packed bites that sing with zesty character.

Unexpected ingredients blend seamlessly to deliver a memorable meal bursting with savory goodness.

Salt, vinegar, and smoky spices dance together in perfect harmony.

Each forkful promises a delightful adventure that will make your taste buds cheer.

Why Pickled Eggs Sausage & Onions Just Work

• Spice Up Your Meal: Discover a zesty recipe that transforms ordinary ingredients into a flavor-packed sensation with bold, tangy pickled goodness.
• Master Quick Cooking Techniques: Learn professional-level skills like browning sausage and perfectly hard-boiling eggs with simple, foolproof methods.
• Preserve and Enjoy: Create a versatile dish that stays fresh in the refrigerator, developing deeper, more complex flavors as it marinates over several days.
• Customize Your Flavor Adventure: Easily adjust spice levels and ingredients to match your taste preferences, making this recipe adaptable for different palates.

What You’ll Need For Pickled Perfection

• Eggs: Fresh eggs that provide protein and a rich, creamy base for pickling.
• Sausage Links: Flavorful meat that adds savory depth and texture to the pickled dish.

• White Vinegar, Apple Cider Vinegar: Acidic components that create tangy preservation and enhance overall flavor.
• Water: Balances the vinegar's intensity and helps create the pickling solution.
• Salt, Sugar: Essential seasoning ingredients that balance and enhance the pickling process.

• Crushed Garlic, Black Peppercorns, Mustard Seeds, Bay Leaves, Red Pepper Flakes: Spices that contribute complex, warming flavors and aromatic nuances to the pickling liquid.

• Onion: Adds a sharp, crisp flavor and additional texture to the pickled mixture.

Easy How-To For Pickled Eggs Sausage & Onions

Step 1: Boil Eggs to Perfection

Gently place eggs in a pot of cold water. Bring the water to a rolling boil and cook for 10 minutes. Immediately transfer eggs to an ice bath to stop cooking and make peeling easier.

Step 2: Sizzle Sausage Medallions

Slice sausage links into thin diagonal pieces. Brown in a skillet over medium-high heat until edges turn crisp and golden, cooking for about 5-7 minutes.

Step 3: Peel Eggs with Care

Carefully remove egg shells, ensuring the white remains intact and smooth without tearing.

Step 4: Prepare Aromatic Onions

Finely dice onions into small, uniform pieces to distribute flavor evenly throughout the dish.

Step 5: Create Pickling Liquid Magic

• White vinegar
• Apple cider vinegar
• Water
• Salt
• Sugar
• Crushed garlic
• Black peppercorns
• Mustard seeds
• Bay leaves
• Red pepper flakes

Step 6: Infuse Flavors

Bring the pickling liquid to a rapid simmer for 3-4 minutes. Allow spices to release their aromatic oils and blend flavors together.

Step 7: Layer Ingredients

• Browned sausage medallions
• Peeled eggs
• Diced onions

Step 8: Pour Pickling Liquid

Carefully pour the hot pickling liquid over the layered ingredients, ensuring complete coverage.

Step 9: Marinate and Chill

Seal the container and refrigerate for at least 48 hours. This allows flavors to intensify and penetrate the eggs and sausage.

Step 10: Final Touch

Before serving, gently rotate the container to redistribute pickling spices and ensure even marination.

Tips For Flavor-Packed Pickled Combos

• Gentle Egg Handling: Prevent cracking by slowly lowering eggs into cold water and using a spoon to transfer them during boiling and cooling.
• Perfect Sausage Browning: Achieve crispy edges by using a dry, hot skillet and avoiding overcrowding to ensure even caramelization.
• Clean Cutting Technique: Use a sharp knife and gentle pressure when slicing sausage to maintain uniform medallion shapes without crushing.
• Strategic Pickling Approach: Allow enough headspace in the jar for liquid expansion and ensure ingredients are completely submerged for optimal flavor infusion.
• Flavor Maximization: Let pickled eggs and sausage rest for at least 48 hours in the refrigerator to develop deep, complex taste profiles and tender texture.

Mix-And-Match Twists For Pickled Dishes

• Spicy Jalapeño Pickled Eggs and Sausage: Replace red pepper flakes with fresh diced jalapeños for an extra kick of heat and zesty flavor.
• Smoky Bourbon Variation: Substitute water with bourbon whiskey and add smoked paprika to the pickling liquid for a rich, complex taste profile.
• Herb-Infused Mediterranean Remix: Use white wine vinegar instead of apple cider vinegar, and add fresh rosemary, thyme, and oregano to the pickling spices for a Mediterranean-inspired version.
• Low-Sodium Health Conscious Option: Reduce salt quantity, use apple cider vinegar with no added sugar, and incorporate fresh dill and black pepper for a lighter, more diet-friendly approach.

Perfect Sips And Bites To Go Along

• Flavor-Boosting Wine Pairing: Select a crisp, acidic white wine like Sauvignon Blanc or Pinot Grigio to complement the tangy pickled eggs and sausage, cutting through the richness and enhancing the dish's complex spices.
• Craft Beer Harmony: Choose a bold German-style Hefeweizen or a spicy Belgian Saison that matches the pickled recipe's peppery notes and provides a refreshing counterpoint to the rich sausage and eggs.
• Cocktail Companion: Mix a zesty Bloody Mary with extra black pepper and mustard seed garnish, mirroring the pickling spices and offering a spicy, herbaceous backdrop that elevates the entire dish's flavor profile.

How To Store Pickled Eggs Sausage & Onions Right

• Place pickled eggs and sausage in an airtight glass container, ensuring they remain fully submerged in pickling liquid. Keep refrigerated for up to 7-10 days, maintaining flavor and preventing bacterial growth.
• Not recommended due to texture changes in eggs and potential liquid separation. Pickling liquid might become watery upon thawing, compromising overall quality.
• Gently warm sausage medallions in a skillet over medium-low heat for 2-3 minutes. Remove eggs from cold liquid and let sit at room temperature for 10 minutes before serving to preserve texture.
• Store container in the coldest part of refrigerator, away from door to maintain consistent temperature. Avoid repeated opening to prevent potential contamination and flavor degradation.

Pickled Eggs Sausage & Onions — All Your Qs Covered

• Why use two types of vinegar in the pickling liquid?

Using white vinegar and apple cider vinegar creates a more complex, balanced flavor profile with a slight sweetness and tanginess that enhances the overall taste of the pickled eggs and sausage.

• Can I adjust the spice level of the pickled eggs and sausage?

Yes, you can easily customize the heat by increasing or decreasing the amount of red pepper flakes in the pickling liquid to suit your personal spice preference.

• How long can I keep these pickled eggs and sausage in the refrigerator?

The pickled eggs and sausage can be stored in the refrigerator for up to 1-2 weeks, maintaining their flavor and texture when kept in a sealed container.

Pickled Eggs Sausage & Onions Recipe

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4.6 from 30 reviews

• Total Time: 48 hours 30 minutes
• Yield: 6 1x

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Description

Hearty German pickled eggs with sausage & onions deliver a tangy, robust flavor profile that brings traditional European comfort to your plate. Home cooks and family gatherings will savor this delightful recipe’s rich combination of pickled eggs, savory sausage, and zesty onions.

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Ingredients

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Eggs

• 12 large eggs
• 6 eggs (pickled)

Meat

• 4 sausage links
• 1 lb bratwurst or polish sausage

Pickling & Seasoning Ingredients

• 1 large onion
• 1/2 cup white vinegar
• 1/4 cup apple cider vinegar
• 2 tbsp salt
• 1 tbsp black peppercorns
• 2 bay leaves
• 1 tsp mustard seeds
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 2 cloves garlic
• 1/4 cup water

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Instructions

1. Hard-boil the eggs by gently placing them in a pot of cold water, bringing to a rolling boil for 10 minutes, then immediately transferring to an ice bath to halt cooking and facilitate easy peeling.
2. Slice sausage links into thin diagonal medallions and brown in a skillet over medium-high heat until edges are crisp and golden, approximately 5-7 minutes.
3. Peel the hard-boiled eggs carefully, ensuring smooth surfaces without tearing the whites.
4. Finely dice the onion into translucent, uniform pieces to ensure even flavor distribution.
5. Combine white vinegar, apple cider vinegar, water, salt, sugar, crushed garlic, black peppercorns, mustard seeds, bay leaves, and red pepper flakes in a non-reactive saucepan.
6. Bring the pickling liquid to a rapid simmer for 3-4 minutes, allowing spices to release their aromatic oils and flavors to meld.
7. Layer the browned sausage medallions, peeled eggs, and diced onions in a clean glass jar or container.
8. Carefully pour the hot pickling liquid over the layered ingredients, ensuring complete coverage.
9. Seal the container and refrigerate for at least 48 hours, allowing flavors to intensify and penetrate the eggs and sausage.
10. Before serving, gently rotate the container to redistribute the pickling spices and ensure even marination.

Notes

• Choose eggs at room temperature to prevent cracking during boiling and ensure easier peeling.
• Use a sharp knife when slicing sausages to create clean, uniform medallions that cook evenly and look attractive.
• Select a vinegar blend with balanced acidity to enhance the pickled eggs’ tangy flavor without overwhelming the palate.
• Opt for low-sodium sausages and reduce added salt if following a heart-healthy diet or managing sodium intake.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Pickling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 210
• Sugar: 1 g
• Sodium: 870 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 0 g
• Protein: 17 g
• Cholesterol: 370 mg