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Tasty Homemade Pickled Sausage

Featured in: Small Snacks with Big Flavor

Slice pre-cooked sausages into pieces, stuff in sanitized jars. Warm up vinegar with seasonings, chopped garlic, and salt until simmering. Drizzle the hot mixture over sausage, making sure jars are topped up. Cool down, then refrigerate for two days before serving. These zingy treats stay good for a few weeks when chilled.

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A woman in a kitchen with a stove and oven.
Updated on Wed, 16 Apr 2025 16:23:51 GMT
A close-up of a jar filled with sliced sausage immersed in a glistening liquid, with a spoon resting inside. Pin it
A close-up of a jar filled with sliced sausage immersed in a glistening liquid, with a spoon resting inside. | cookingkitchn.com

Whip up these flavorful Pickled Sausages right in your kitchen. Transform ordinary sausages into zesty, mouth-watering treats. Go hot or mild—you decide. They're ideal for snacking or bringing to gatherings.

Benefits Worth Trying

They're super simple and tasty too. Perfect for gatherings or road trips, or just stash them in your fridge for whenever hunger strikes. Pick any sausage type and adjust the heat level to suit your taste. They're carb-free if you're counting. Whip up a large batch—they'll disappear quickly.

Ingredients List

  • Water: Just clean tap water
  • Apple Cider Vinegar: Gives extra zing
  • White Vinegar: Basic pickling liquid
  • Pickling Salt: Table salt works fine too
  • Red Pepper: Adds heat if desired
  • Sausage: Pre-cooked and sliced
  • Garlic: Freshly smashed
  • Bay Leaves: For aromatic flavor

Preparation Steps

Wait:
Give it 1-2 days before tasting so flavors can blend properly.
Let Rest:
Seal jars completely. Allow to sit at room temperature 30 minutes then move to refrigerator.
Fill Jars:
Pour hot mixture over the sausage. Ensure all pieces are submerged.
Make Pickle Mix:
Combine peppers, salt, both vinegar types, water in saucepan. Bring to a boil.
Pack Sausage:
Place cut sausage into jars. Leave headroom at top.
Clean Jars:
Start with a clean quart jar or two pint-sized ones. Place bay leaves and garlic at bottom.
Fix Sausage:
For uncooked sausage, bake at 350° for 35-40 minutes or boil for 10-15 minutes. Cool before slicing.

Science Behind It

The pickling process preserves the meat while boosting flavor. The vinegar solution keeps sausages fresh and adds tanginess. The spices enhance the overall taste. It's a handy snack that stays good for ages.

Choosing Ideal Sausages

Go with what you enjoy—smoked, turkey, chicken, or even venison sausage is great. Start with sausages you already fancy eating. The method works with both pre-cooked or raw varieties.

Key Techniques

Thoroughly sanitize your jars first. Slice sausage to your preferred size. Pack them tightly with the seasonings. Get the brine mixture right and your sausages will stay fresh. They'll taste better the longer they sit.

Storage Advice

Store in the refrigerator. Always keep sausages covered with liquid. Don't grab pieces with dirty utensils. Toss them if anything seems off. They'll last up to two months when handled correctly.

Customization Options

Experiment with different seasonings for variety. Adjust the vinegar ratio for sweeter or tangier results. No two batches need to be the same. They're perfect as grab-and-go snacks or party offerings—they're always a hit.

A jar filled with preserved vegetables, including sliced carrots and garlic, sits on a marble surface beside bay leaves and a bulb of garlic. Pin it
A jar filled with preserved vegetables, including sliced carrots and garlic, sits on a marble surface beside bay leaves and a bulb of garlic. | cookingkitchn.com

Handy Pointers

Sanitize all equipment before you begin. Cut sausages into uniform pieces. Always heat the vinegar mixture to boiling. Store in the fridge only, never on shelves. Wait a few days for optimal flavor. Make sure your jars are tightly sealed.

Frequently Asked Questions

→ Which sausage works?
Any pre-cooked type is fine. Beef tastes awesome. Pork holds its shape. Turkey's good too. Just make sure they're fully cooked.
→ How long they keep?
About two weeks in the fridge. Make sure they're well covered. Always grab with a clean fork. Check they're submerged in liquid. They're best when fresh though.
→ Want no meat?
Veggie versions work too. They might soften up though. Make sure they're pre-cooked. Store them cold the same way. The flavor's a bit different.
→ Need clean jars?
Scrub them thoroughly first. Hot soapy water does the trick. Dry them completely. Avoid any damaged ones. The tops need to close properly.
→ Want more heat?
Throw in extra pepper flakes. Small hot peppers work too. A splash of chili oil helps. Go slow at first. You can't make them less spicy later.
→ Not tangy enough?
Add extra vinegar. Let them sit longer. Try a stronger vinegar type. A splash of pickle juice works. Even a bit of lemon juice helps.
→ Taking em places?
Keep them super cold. Pack the jar carefully. Try not to tilt it much. Bring a clean fork. Maybe pack a backup jar.
→ Need em quick?
Get pre-cooked sausage. Heat the brine faster. Smaller jars cool quicker. You'll still need two days though. It's worth waiting.
→ Making big batch?
Doubling works great. You'll need extra jars. Watch your vinegar amounts. Keep everything sanitized. It'll take longer to cool down.
→ Want more taste?
Toss in fresh garlic. Try different spices. Mix up vinegar types. A bay leaf tastes great. Mustard seeds work well too.
→ Getting too soft?
Make your chunks larger. Lower the heat. Pick firmer sausages. Don't over-process. Keep them properly chilled.
→ Brine look cloudy?
That's normal after a few days. Get fresher spices. Clean your jars better. Maybe strain your vinegar. They're still okay to eat.

Conclusion

Enjoyed these? Go for fermented cabbage sausage next time. Or try making seasoned pickled vegetables. They've both got that zippy kick.

Tangy Pickled Sausage Bites

Speedy tangy meat nibbles.

Prep Time
10 Minutes
Cook Time
5 Minutes
Total Time
15 Minutes
By: Sophia

Category: Bite-Sized Snacks

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (1 quart jar or 2 pint jars)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 2 bay leaves
02 1 clove garlic, smashed
03 4 cups pre-cooked sausage, cut into rounds
04 1 tablespoon red pepper flakes, if you like heat
05 1 teaspoon pickling salt
06 1 cup white vinegar
07 1/3 cup apple cider vinegar
08 3/4 cup water

Instructions

Step 01

Got raw sausage? Heat your oven to 350°F. Lay sausages on a tray and cook 35-40 minutes until they hit 160°F for beef/pork or 165°F for poultry. You can also boil them in water for 10-15 minutes till done. Let them cool a bit before cutting them up.

Step 02

Get a 1 quart jar (or two pint jars) nice and clean. Drop the bay leaves and smashed garlic into the bottom.

Step 03

Stack your sliced sausage in the jar but leave about 1 1/2 inches empty at the top.

Step 04

In a small pot, throw together the pepper flakes, salt, both vinegars, and water. Heat it up till it bubbles.

Step 05

Take the hot mixture off the stove and pour it over the sausages until they're completely covered. Make sure to leave an inch of space at the top.

Step 06

Put the lid on firmly and let the jar sit out for about half an hour before putting it in the fridge.

Step 07

For really tasty results, don't rush to eat them. Let the flavors mix in the fridge for a day or two first. They're great on their own or with other foods!

Notes

  1. If one big jar won't work, split everything between two smaller ones with equal amounts of garlic and bay leaves
  2. To clean jars properly, boil them in water for 10+ minutes and air dry them
  3. Want stronger flavor? Let them sit up to 4 days in the fridge
  4. These tangy sausages taste great in green salads, inside bread, or with some crackers
  5. Keep your jar in the fridge and try to finish within a couple weeks
  6. If you see anything fuzzy growing or smell something off, throw them away right away
  7. For keeping longer, water-bath the sealed jars for 15 minutes and keep in a cool cabinet
  8. Cutting sausages into half-inch chunks helps the vinegar soak in better

Tools You'll Need

  • 1 quart jar or 2 pint jars
  • Small saucepan

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 371
  • Total Fat: 32 g
  • Total Carbohydrate: 1 g
  • Protein: 18 g