Name: Pickled Eggs, Sausage, and Onions
Prep time: 20 min
Cook time: 15 min
Total time: 4715 min
Ingredients: 6 large eggs; 1 pound smoked sausage (sliced into 1/2-inch thick rounds); 1 medium yellow onion (thinly sliced into half-moons); 1 1/2 cups white vinegar; 1/2 cup water; 2 tablespoons granulated sugar; 1 tablespoon pickling spice; 2 teaspoons kosher salt; 1 teaspoon black peppercorns; 2 bay leaves

This Pickled Eggs, Sausage, and Onions is a robust and flavorful pantry staple that transforms simple ingredients into a tangy, satisfying treat. The process of creating this homemade pickled eggs recipe is straightforward, requiring minimal hands-on time for a delicious payoff. It’s perfect for game day spreads, snack boards, or as a make-ahead protein option that gets better with time.

How to Make Pickled Eggs, Sausage, and Onions

I first fell for the charm of pickling during my travels, discovering how a good brine can elevate even the humblest ingredients. This particular combination, with its smoky sausage and sharp onions, has become a fixture in my fridge, especially when I’m planning easy game day spreads. The savory notes pair wonderfully with other crowd-pleasers like my simple sausage and peppers or a comforting bowl of quick chili. It’s a recipe that feels both rustic and refined, a true flavor collector’s delight.

Why You’ll Love This Pickled Delight

Incredible Make-Ahead Ease: The flavor develops beautifully over three days, making it perfect for planning ahead.
Simple, Wholesome Ingredients: You only need a handful of pantry staples to create this flavorful jar.
Perfect for Meal Prep: This recipe yields a ready-to-eat protein that lasts for weeks in the refrigerator.
Unique and Flavorful: The combination of tangy eggs, smoky sausage, and sharp onions is truly irresistible.

Ingredients for Your Perfect Pickled Eggs, Sausage, and Onions

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

6 large eggs: Fresh eggs are easier to peel after boiling.
1 pound smoked sausage: Slicing into half-inch rounds ensures they absorb the brine perfectly.
1 medium yellow onion: Thin half-moon slices pickle quickly and add a pleasant crunch.
1 1/2 cups white vinegar: This provides the sharp, tangy base for your pickling brine.
1/2 cup water: It balances the acidity of the vinegar for a more rounded flavor.
2 tablespoons granulated sugar: A touch of sweetness to counteract the vinegar’s sharpness.
1 tablespoon pickling spice: This blend adds complex, aromatic notes to the homemade pickled eggs.
2 teaspoons kosher salt: Enhances all the flavors and acts as a preservative.
1 teaspoon black peppercorns: They contribute a mild, earthy heat to the finished product.
2 bay leaves: These impart a subtle, herbal depth to the brine.

Pickled Eggs, Sausage, and Onions

Make delicious Pickled Eggs, Sausage, and Onions with this easy recipe. Perfect tangy snack ready in 3 days with smoked sausage and onions.

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Prep Time 20

Cook Time 15

Total Time 3 6 35

Course Snack

Cuisine American

Servings 6 servings

Calories 280 kcal

Equipment

medium saucepan
large bowl
slotted spoon
knife
cutting board
measuring cups
measuring spoons
1-quart glass jar

Ingredients

Main Ingredients

6 large eggs
1 pound smoked sausage sliced into 1/2-inch thick rounds
1 medium yellow onion thinly sliced into half-moons

Brine

1 1/2 cups white vinegar
1/2 cup water
2 tablespoons granulated sugar
1 tablespoon pickling spice
2 teaspoons kosher salt
1 teaspoon black peppercorns
2 bay leaves

Instructions

Place the eggs in a single layer in a medium saucepan and cover them with cold water by about 1 inch. Bring the water to a rolling boil over high heat, then immediately remove the saucepan from the heat, cover it with a lid, and let it sit for 12 minutes.
While the eggs sit, fill a large bowl with ice water. After 12 minutes, use a slotted spoon to transfer the hot eggs directly into the ice bath to cool completely, about 15 minutes. Gently tap each egg on the counter and peel off the shell under cool running water.
In a separate medium saucepan over medium-high heat, combine the white vinegar, water, sugar, pickling spice, kosher salt, peppercorns, and bay leaves. Bring the mixture to a simmer, stirring until the sugar dissolves, about 3 minutes. Remove the saucepan from the heat.
Add the sliced smoked sausage and thinly sliced onion to the hot brine. Stir everything to submerge and let it cool for 20 minutes, until the brine is warm but no longer steaming hot.
In a clean, 1-quart glass jar or non-reactive container with a lid, layer the peeled eggs, sausage, and onions. Carefully pour the warm brine and all the spices over the contents, ensuring everything is completely covered. Seal the jar with its lid.
Refrigerate the jar for at least 3 days before eating to allow the flavors to fully develop.

Notes

The pickled eggs, sausage, and onions will keep for up to 2 weeks in the refrigerator.

Keyword onions, pickled eggs, pickling, sausage

Simple Ways to Customize Your Jar

Spicy Kick: Add a teaspoon of red pepper flakes or a few sliced jalapeños to the brine.
Herbal Twist: Include a few sprigs of fresh dill or thyme for a more aromatic flavor profile.
Sweet and Tangy: Replace the white sugar with brown sugar for a deeper, caramel-like sweetness.

My Pro Tips for Pickling Perfection

Perfect Egg Peeling: Cooling the eggs rapidly in an ice bath helps separate the shell from the egg for easier peeling.
Balanced Brine: Always taste your warm brine before pouring it over the ingredients, adjusting salt or sugar if needed.
Proper Layering: Alternate the eggs, sausage, and onions in the jar to ensure the brine circulates evenly around everything.
Patience is Key: Allow the full three days for the flavors to meld; the wait is essential for the best pickled eggs with sausage.

Cozy Serving of Pickled Eggs, Sausage, and Onions

How to Store Your Pickled Creations

Store: Keep the jar tightly sealed in the refrigerator for up to two weeks. The flavors continue to develop over time.
Freeze: Freezing is not recommended for this recipe, as the texture of the eggs and vegetables will become unpleasant.
Reheat: These are meant to be enjoyed cold straight from the fridge, so no reheating is necessary.
Make-Ahead Tip: This is the ultimate make-ahead recipe. Prepare it on a weekend for effortless snacking throughout the week, much like my easy egg muffins.

Frequently Asked Questions

How long do pickled eggs with sausage last?

When stored properly in a sealed jar in the refrigerator, your pickled eggs, sausage, and onions will keep well for up to two weeks. Always ensure the ingredients are fully submerged in the brine for safe storage.

Can I use a different type of sausage?

Yes, you can use other fully cooked sausages like kielbasa or andouille. The key is to use a smoked sausage as it holds its texture well in the brine and adds a wonderful smoky flavor.

What is the best way to peel hard boiled eggs?

The ice bath method is most reliable. After boiling, immediately transfer the eggs to a bowl of ice water for at least 15 minutes. Gently tap and roll each egg on the counter, then peel under cool running water to help remove the shell easily.

Do I have to wait 3 days to eat them?

While you can taste them after 24 hours, the full three days are essential for the flavors to penetrate deeply into the eggs and sausage, creating a much more complex and satisfying result. The wait is worth it.

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Make This Pickled Eggs, Sausage, and Onions Tonight

With its perfect balance of tangy, smoky, and savory flavors, this recipe is an effortless way to create a versatile staple. The hands-off pickling process yields a reward that far exceeds the effort, making it a true kitchen treasure. I hope it becomes a cherished favorite in your home, too.

Pickled Eggs Sausage Onions Recipe