Pickled Sausage

4.3
(37)
30 Reviews
3 Photos

Pickled sausage is a convenience store treat. With this easy recipe, you can make it at home with smoked sausage and a homemade red pickling brine.

Submitted by Mike
Updated on November 16, 2022
close up view of Pickled Sausage, onions and bay leaves in a glass jar
3
3
Prep Time:
5 mins
Cook Time:
5 mins
Additional Time:
2 days
Total Time:
2 days 10 mins
Servings:
10
Yield:
1 quart
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Ingredients

Original recipe (1X) yields 10 servings

  • 4 cups water

  • 4 cups distilled white vinegar

  • 2 tablespoons salt

  • 10 drops red food coloring (Optional)

  • 10 links smoked beef sausage

Directions

  1. Inspect one quart-sized jar for cracks and ring for rust, discarding any defective ones. Immerse in simmering water for 5 minutes. Wash new, unused lid and ring in warm soapy water.

  2. Meanwhile, bring water, vinegar, salt, and food coloring to a boil in a large pot over medium-high heat.

  3. At the same time, cut sausage links in half or thirds, depending on size.

  4. Place sausage links into the sterilized jar. Pour in as much hot vinegar mixture as needed to fill the jar, then secure the lid and immediately place into the refrigerator. Serve after 2 days.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine, but not all of the brine will be used.

59 home cooks made it!

Nutrition Facts (per serving)

136 Calories
12g Fat
1g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 136
% Daily Value *
Total Fat 12g 15%
Saturated Fat 5g 25%
Cholesterol 29mg 10%
Sodium 1882mg 82%
Total Carbohydrate 1g 0%
Protein 6g 12%
Calcium 4mg 0%
Iron 1mg 4%
Potassium 76mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.