Best 9 Pickled Sausage Recipes

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Embark on a culinary adventure with our tantalizing pickled sausage recipes, a delightful blend of tangy, savory, and smoky flavors. These recipes transform ordinary sausages into extraordinary treats, perfect for adding a zesty kick to your meals. Discover the classic pickled sausage recipe, a traditional method that infuses sausages with a harmonious balance of spices and vinegar. For a spicy twist, try the fiery pickled sausage recipe, which adds a generous dose of chili peppers to create a dish that packs a punch. If you prefer a sweeter and tangier experience, the sweet pickled sausage recipe is sure to satisfy, with the addition of brown sugar and honey creating a delectable glaze. And for those who enjoy a smoky flavor, the smoked pickled sausage recipe imparts an irresistible aroma and depth of flavor that will leave you craving more. No matter your taste preferences, these pickled sausage recipes offer a delightful symphony of flavors that will elevate your culinary repertoire.

Here are our top 9 tried and tested recipes!

ROBBY'S PICKLED BAR SAUSAGE



Robby's Pickled Bar Sausage image

Make and share this Robby's Pickled Bar Sausage recipe from Food.com.

Provided by Chef Robby

Categories     Lunch/Snacks

Time 20m

Yield 1 Gallon

Number Of Ingredients 6

4 1/2 cups white vinegar
3 1/2 cups water
2 1/2 tablespoons dry crushed red pepper
1 1/2 tablespoons minced garlic
3 lbs kielbasa or 3 lbs smoked sausage
6 bay leaves

Steps:

  • Make brine by combining first four ingredients and bringing to a boil in a saucepan.
  • Cut sausage into equal sized links, approximately 3" each.
  • Place sausage and bay leaves into a sterilized gallon size glass jar.
  • Pour brine over sausage and seal jug.
  • Store in refrigerator for 2-3 days. The longer it sits, the better it gets.
  • Note: Your ability to fit all of the sausage into the jar will depend on what brand you buy.

AUNT MIM'S PICKLED POLISH SAUSAGE



Aunt Mim's Pickled Polish Sausage image

This recipe really does not have "correct amounts" per se. But it is a very easy and quck recipe. We love this recipe and at the holdays make large batches and present them as gifts. I hope you will try it.

Provided by Pearl Florick

Categories     Meat Appetizers

Number Of Ingredients 5

kielbasa
white vinegar
4 or 5 bay leaves
crushed red pepper
garlic cloves (leave them whole)

Steps:

  • 1. Cut the kielbasa into chuncks (appetizer sized) and add to a clean mason jar (use a big one)
  • 2. Add in whole garlic cloves. (we love garlic so we use a lot of them and they can be eaten as well later) Use how ever many you would like to suit your taste.
  • 3. Add in 4 or 5 bay leaves and a few pinches of crushed red pepper flakes (again, to suit your taste)
  • 4. Fill the mason jar abour 3/4 full with the vinegar. Then fill the remaining 1/4 of the jar with water.
  • 5. Put the lid on and shake to blend. Keep refrigerated (they don't seem to last too long in our fridge but they are good for a couple weeks at least)

PICKLED SAUSAGE (BAR)



Pickled Sausage (Bar) image

I found a recipe on line and made it my own.

Provided by Nancy Harris

Categories     Other Appetizers

Time 15m

Number Of Ingredients 7

2 pkg 12 oz smoked beef sausage, keilbasa, good hot dogs
1 qt jar
1 1/4 Tbsp cracked red pepper flakes
1/2 tsp cayenne pepper
3/4 tsp garlic powder
3 bay leaves, dried
white vinegar

Steps:

  • 1. Cut sausage into 1 to 2 inch pieces and put into quart jar. This should fill the jar just about to the neck.
  • 2. Put spices in and fill the jar 3/4 full with white vinegar. Fill rest with water. Put lid on and shake.
  • 3. Put in refrigerator for at least 3 days. I also use this recipe to pickle pork for Red Beans and Rice.

SAUSAGE, MUSHROOM, AND PICKLED-PEPPER PIZZA



Sausage, Mushroom, and Pickled-Pepper Pizza image

Italian sausage, pickled cherry peppers, and umami-rich shiitake mushrooms take this pan pizza into bold territory. The pie is made with a fast-rising dough so it's almost as fast-and twice as delicious-as delivery.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 40m

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 pound Quick and Easy Pizza Dough
Kosher salt and freshly ground pepper
3/4 cup marinara sauce, such as Rao's Homemade
8 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
8 ounces sweet Italian sausage, removed from casings and crumbled into bite-size pieces
2 ounces shiitake-mushroom caps, halved, or sliced if large
1/3 cup thinly sliced red onion
1/4 cup pickled cherry or Peppadew peppers, halved
Fresh basil leaves, for serving

Steps:

  • Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
  • Spread marinara evenly over dough, leaving a 1/2-inch border. Top evenly with cheese, then sausage, mushrooms, onion, and peppers. Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Top with basil; serve.

SAUTéED BRUSSELS SPROUTS WITH SAUSAGE AND PICKLED RED ONION



Sautéed Brussels Sprouts With Sausage and Pickled Red Onion image

There's a special place at the dinner table for anything cooked in bacon or sausage fat, but brussels sprouts pair especially well with that kind of smoky, fatty flavor. Caramelized in sausage drippings, the sprouts stay lighter than expected thanks to some quickly pickled red onion and lots of fresh parsley.

Provided by Alison Roman

Categories     weeknight, vegetables

Time 35m

Yield 6 servings

Number Of Ingredients 7

1 small red onion, peeled and cut into 1/8-inch slices
1 tablespoon red wine vinegar
Kosher salt and black pepper
3 tablespoons olive oil
1 pound Italian sausage (hot or sweet), casings removed
1 1/2 pounds brussels sprouts, trimmed and halved
1 cup flat-leaf Italian parsley, tender leaves and stems (about 1/2 bunch), roughly chopped

Steps:

  • Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.
  • Heat 1 tablespoon oil in a large skillet (at least 12-inches) over medium-high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crispy, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside.
  • Add remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut-side down, turning some over with a fork, if necessary. Cook, without stirring, until brussels sprouts are well browned on one side, 5 to 8 minutes. Shake skillet to continue to brown sprouts all over, another 5 to 8 minutes. Add sausage back into skillet and stir to combine.
  • Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 31 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 585 milligrams, Sugar 3 grams

SPICY EGG SANDWICH WITH SAUSAGE AND PICKLED PEPPERS



Spicy Egg Sandwich with Sausage and Pickled Peppers image

A sausage patty topped with feta, cilantro, sweet, piquant pickled peppers, and a sunny-side-up egg make for a hearty sandwich that's perfect for brunch, lunch, or dinner. You can find Peppadew peppers at olive bars at most large supermarkets, or check the condiment aisle, where they're sold jarred.

Provided by Mindy Fox

Categories     Sandwich     Soy Free     Sausage     Butter     Egg     Mayonnaise     Feta     Muffin     Pepper     Cilantro     Father's Day     Brunch     Lunch     Breakfast

Yield 2 servings

Number Of Ingredients 11

1/2 lb. sweet or spicy Italian sausage, casings removed
1 Tbsp. unsalted butter
2 large eggs
Pinch of kosher salt
Pinch of crushed red pepper flakes (optional)
2 English muffins, toasted
Harissa paste (for muffins)
3 oz. feta cheese, thinly sliced
1/3 cup sliced drained Peppadew peppers (about 3 oz.)
1/2 cup cilantro leaves with tender stems
Mayonnaise (for muffins)

Steps:

  • Using damp hands, form sausage into two 1/4"-thick patties.
  • Heat a large cast-iron skillet over medium-high until hot. Cook patties until golden brown on bottom side, about 2 minutes. Turn and continue to cook until other side is browned and cooked through, 2-3 minutes more. Transfer to a plate. Wipe out skillet.
  • Heat butter over medium in same skillet until melted. Cook eggs, undisturbed, until whites are set, edges are golden, and yolks are still runny, 4-5 minutes. Season with salt and red pepper flakes (if using). Remove pan from heat.
  • Spread harissa on 2 muffin halves. Top with feta, patties, eggs, peppers, and cilantro. Spread mayonnaise on remaining muffin halves, then close up sandwiches.

SPICY SAUSAGE RAGU NACHOS WITH PICKLED ONIONS



Spicy Sausage Ragu Nachos With Pickled Onions image

Provided by Anne Burrell

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 22

3 cloves garlic, smashed
2 stalks celery, diced
2 onions, diced
1 small fennel bulb, top and core removed, diced
3 tablespoons extra-virgin olive oil
Kosher salt
2 cups tomato paste
2 cups hearty red wine
2 pounds spicy Italian sausage, casings removed
2 bay leaves
1 bunch thyme, tied with butcher's twine
3/4 cup red wine vinegar
1 1/2 tablespoons sugar
Kosher salt
2 to 3 dashes hot sauce (such as Tabasco)
1 red onion, sliced into thin rings
1 large bag corn tortilla chips
1/2 to 3/4 cup grated parmigiano-reggiano cheese
1/2 to 3/4 cup grated fontina cheese
1 chipotle chile in adobo sauce, chopped, plus 1 1/2 teaspoons sauce from the can
1/2 cup (4 ounces) mascarpone cheese
1 cup packed arugula

Steps:

  • Make the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to make a coarse paste. Coat a wide, deep pan with the olive oil and put over medium-high heat. Add the pureed veggies and season with salt; cook until all the liquid has evaporated and the veggies begin to stick to the pan-you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the browned bits, then let the crud form again. Be patient here and don't rush it: This is where the big flavor develops; it will take up to 30 minutes.
  • When the lovely brown crud has formed and been scraped down a couple of times, stir in the tomato paste. Let it start to brown a little, stirring, 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so move fast: Add the wine, stir to combine and scrape up any remaining browned bits. Cook until about half of the wine has evaporated, 4 to 5 minutes.
  • Add the sausage and cook, breaking it up with a wooden spoon, until browned, 10 to 15 minutes. (This is where another round of big flavor is formed, so take your time.)
  • Add enough water to cover the meat by about 1/2 inch. Stir to combine well, then add the bay leaves and thyme bundle. Taste, season with salt and taste again; it's by no means done, but it should taste good. Bring the sauce to a boil (BTB) and reduce to a simmer (RTS). Continue cooking for 3 hours, tasting, seasoning and adding more water as needed. Discard the bay leaves and thyme.
  • Meanwhile, make the pickled onions: Combine the vinegar, 1/2 cup cold water, the sugar, 1 tablespoon salt and the hot sauce in a bowl. Add the sliced onion and let sit, at least 1 hour. Drain.
  • Assemble the nachos: Preheat the oven to 350 degrees F. Spread a layer of tortilla chips on an ovenproof platter. Top with a layer of the ragu and cover with the parmigiano and fontina cheeses. Bake until the cheeses melt, 5 to 10 minutes. Meanwhile, mix the chopped chipotle, adobo sauce and mascarpone in a bowl. Sprinkle the arugula over the nachos and finish with dollops of the chipotle mascarpone and the pickled onions. A gooey cheesy treat. Delish.

SAUTéED BRUSSELS SPROUTS WITH SAUSAGE AND PICKLED RED ONION



Sautéed Brussels Sprouts With Sausage and Pickled Red Onion image

Categories     Sausage

Number Of Ingredients 7

1 small red onion, peeled and cut into 1/8-inch slices
1 tablespoon red wine vinegar
1 dash kosher salt and black pepper
3 tablespoons olive oil
1 pound Italian sausage (hot or sweet), casings removed
1.5 pound brussels sprouts, trimmed and halved
1 cup flat-leaf Italian parsley, tender leaves and stems (about 1/2 bunch), roughly chopped

Steps:

  • Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.
  • Heat 1 tablespoon oil in a large skillet (at least 12-inches) over medium-high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crispy, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside.
  • Add remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut-side down, turning some over with a fork, if necessary. Cook, without stirring, until brussels sprouts are well browned on one side, 5 to 8 minutes. Shake skillet to continue to brown sprouts all over, another 5 to 8 minutes. Add sausage back into skillet and stir to combine.
  • Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.

PICKLED SAUSAGE



Pickled Sausage image

A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence.

Provided by Mike

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time P2DT10m

Yield 10

Number Of Ingredients 5

4 cups water
2 tablespoons salt
4 cups distilled white vinegar
10 drops red food coloring
10 links smoked beef sausage

Steps:

  • In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.

Nutrition Facts : Calories 136.1 calories, Carbohydrate 1 g, Cholesterol 28.8 mg, Fat 11.6 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 1881.6 mg

Tips:

  • Use a variety of sausages for a more complex flavor. Spicy, smoked, andouille, and bratwurst are all good options.
  • Slice the sausages into thin rounds for a more even pickle.
  • Use a large jar or container with a tight-fitting lid to store the pickled sausages. This will help to keep the sausages submerged in the pickling liquid and prevent them from spoiling.
  • Store the pickled sausages in a cool, dark place for at least 2 weeks before eating. This will allow the flavors to develop and mellow.
  • Pickled sausages can be eaten on their own, or used as a topping for salads, sandwiches, or pizzas.

Conclusion:

Pickled sausages are a delicious and easy-to-make snack or appetizer. They are also a great way to use up leftover sausages. With a variety of flavors and uses, pickled sausages are a versatile addition to any kitchen. So next time you have some leftover sausages, don't throw them away! Pickle them instead and enjoy them in a whole new way.

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