Pickled sausage is a savory, tangy treat that has been enjoyed for generations, offering a unique flavor combination that excites the taste buds. Whether you’re looking for a quick snack, an appetizer for parties, or an ingredient to spice up your meals, pickled sausage delivers every time. In this guide, we’ll walk you through every step of making the perfect homemade pickled sausage, ensuring that your batch turns out delicious and better than store-bought alternatives.
Not only is picking a fun and easy process, but it also helps preserve the sausages for an extended period, allowing the flavors to develop more over time. In this article, we’ll cover everything from selecting the right sausages to creating the perfect brine and offer tips for serving and storing your homemade pickled sausages.
What is Pickled Sausage?
Pickled sausage is a type of preserved sausage that is marinated in a vinegar-based brine, infused with spices, onions, and garlic. The process enhances the flavor of the sausage, giving it a tangy, slightly spicy, and flavorful taste that is distinct and delicious. It is traditionally a popular snack in many regions and is often found in bars, convenience stores, or homemade for family gatherings.
The History of Pickled Sausage
Pickling as a preservation method dates back thousands of years, originating as a way to extend the shelf life of food before refrigeration was available. Sausages, in particular, were preserved by soaking them in vinegar-based solutions, which also helped to add flavor and prevent spoilage.
While today pickled sausage is widely enjoyed for its unique taste, its origins lie in necessity, offering people a way to enjoy meat even after long storage periods.
Throughout time, pickled sausage has gained popularity in various countries, particularly in the southern United States, where it is often served as a bar snack. Its versatility and strong flavors make it a favorite among those who enjoy tangy, spicy foods.
Choosing the Right Pickled Sausage
When it comes to making pickled sausage, the type of sausage you choose will play a crucial role in the final flavor. Here are some excellent options:
- Smoked Sausage: A popular choice, smoked sausage adds a rich, savory flavor to the pickling process.
- Kielbasa: A Polish sausage made from pork or beef, kielbasa offers a balanced flavor that works well with pickling spices.
- Andouille Sausage: This Cajun-style sausage is seasoned heavily with spices, making it a perfect choice for those who want extra heat.
- Bratwurst: A German sausage typically made from pork, bratwurst has a mild, savory flavor that complements a tangy brine.
While these are some common options, you can choose any sausage that you like. Just ensure that the sausage is fully cooked before pickling if you’re using fresh varieties.
Ingredients for the Perfect Pickled Sausage
Before you begin the pickling process, gather all the necessary ingredients to create a flavorful brine. Here’s what you’ll need:
- Sausages: As mentioned, choose your preferred type of sausage.
- Vinegar: Either white vinegar or apple cider vinegar is commonly used. Apple cider vinegar adds a bit of sweetness, while white vinegar offers a more neutral flavor.
- Water: This is used to dilute the vinegar slightly.
- Salt: Kosher salt or sea salt is preferred to enhance the brine’s flavor without overpowering it.
- Sugar: A small amount of sugar balances the acidity of the vinegar and adds depth to the flavor.
- Spices: Common spices include mustard seeds, black peppercorns, coriander seeds, and red pepper flakes for heat.
- Garlic: Fresh garlic adds a robust flavor.
- Onion: Thinly sliced onion gives an additional layer of sweetness and tang to the brine.
- Bay leaves: These add an aromatic element to the brine.
Example Pickled Sausage Recipe
To make a basic but flavorful brine for your pickled sausage, here’s a simple recipe to follow:
- 4 cups white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon red pepper flakes
- 3 cloves garlic, crushed
- 1 medium onion, sliced thinly
- 2 bay leaves
This brine recipe ensures that your sausages are well-flavored and preserved for long-term enjoyment.
Step-by-Step Process for Pickling Sausage
1. Preparing the Sausages
Start by selecting your sausage type. If you are using fresh sausages, make sure to cook them thoroughly before starting the pickling process. If you’re using smoked sausages, cut them into bite-sized pieces or leave them whole, depending on your preference.
2. Making the Brine
The brine is the key to great pickled sausages. Follow these steps to create a delicious, tangy brine:
- Combine the vinegar, water, salt, and sugar in a large pot and bring the mixture to a boil. Give it a stir from time to time to make sure the salt and sugar are fully dissolved.
- Once the mixture begins to boil, add your spices: mustard seeds, black peppercorns, coriander seeds, and red pepper flakes. Throw in the garlic, onion, and bay leaves as well.
- Allow the brine to simmer on low heat for about 5 minutes. This allows the flavors to meld and the spices to release their aromas.
3. Packing the Jars
While the brine is simmering, prepare your sterilized jars. Sterilizing the jars helps prevent any bacteria from contaminating the sausages. Wash the jars in hot, soapy water, and then boil them in water for 10 minutes to ensure they are sanitized.
Once the jars are ready:
- Place the cooked or smoked sausages into the jars, leaving about an inch of space at the top.
- Carefully pour the hot brine over the sausages, ensuring they are completely submerged.
- Seal the jars tightly with lids, then let them cool at room temperature.
4. Waiting for Perfection
Now comes the most challenging part: waiting. To allow the flavors to fully develop, refrigerate the jars for at least 3 days before eating. For best results, let the sausages marinate in the brine for 1 week. The longer the sausages sit in the brine, the more flavorful they become.
How to Serve Pickled Sausage
Pickled sausage is a versatile snack that can be served in various ways. Here are a few ideas on how to enjoy it:
- As a Snack: Slice pickled sausages and serve them with crackers, cheese, or fresh vegetables for a delicious appetizer.
- In a Salad: Add slices of pickled sausage to salads, especially potato or pasta salads, to add a tangy bite.
- In Sandwiches: Use pickled sausage as a flavorful addition to sandwiches, wraps, or sliders.
- On a Charcuterie Board: Pair pickled sausage with other cured meats, cheeses, olives, and nuts for a complete charcuterie experience.
Storing Pickled Sausage
Proper storage is crucial for maintaining the flavor and safety of your pickled sausage. Always store pickled sausages in the refrigerator, where they can last for several weeks. The vinegar in the brine acts as a preservative, but refrigeration is essential to ensure freshness.
Once opened, it’s best to consume the sausages within a few weeks, though many people find that the flavor improves as the sausages sit in the brine.
Health and Safety Tips for Pickling
Pickling is generally a safe preservation method when done correctly, but there are a few important health and safety guidelines to follow:
- Use sterilized jars: Always sterilize jars before pickling to avoid contamination.
- Ensure sausages are cooked: If using fresh sausages, ensure they are fully cooked before pickling.
- Keep the sausages submerged: Always ensure that the sausages are completely covered by the brine to avoid spoilage.
- Refrigerate immediately: After sealing the jars, place them in the refrigerator to prevent bacteria from growing.
Customizing Your Pickled Sausage
One of the best things about making pickled sausage at home is the ability to customize the flavor to your liking. Here are some fun variations you can try:
Adjusting Spice Levels
If you prefer your pickled sausage on the spicier side, increase the amount of red pepper flakes, or add fresh hot peppers like jalapeños or habaneros to the brine.
Experimenting with Vinegars
Different types of vinegar can offer unique flavor profiles. Apple cider vinegar adds a hint of sweetness, while malt vinegar gives the sausages a deeper, more complex flavor. You can even mix different types of vinegar to create your own signature blend.
Adding Vegetables
For a colorful and tasty twist, add vegetables like carrots, bell peppers, or cauliflower to the jars. These vegetables will pickle along with the sausages, absorbing the brine’s flavors and adding texture to the final product.
Frequently Asked Questions
How long do pickled sausages last?
When stored in the refrigerator, pickled sausages can last for up to 2-3 weeks. Over time, the sausages will continue to absorb the flavors of the brine, making them even more delicious.
Can I reuse the brine?
It is not recommended to reuse the brine for a new batch of sausages, as it loses its potency after the first use. Always make a fresh brine for each batch.
Can I pickle raw sausage?
No, raw sausage should not be pickled. If you are using fresh sausage, make sure it is fully cooked before adding it to the brine.
Conclusion
Homemade pickled sausage is a flavorful and fun project that allows you to experiment with different ingredients and spices to suit your tastes. With this guide, you can create delicious pickled sausages that are perfect for snacking, entertaining, or adding to meals. The process is simple, and the result is a tangy, savory treat that you’ll love to share with family and friends. Whether you’re new to pickling or a seasoned pro, this recipe will guide you to pickling perfection.