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.
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.