If you’re a fan of bold flavors, old-fashioned recipes, and snacks with a spicy kick, pickled sausage is about to become your new favorite treat. These tangy, flavorful sausages are soaked in a punchy vinegar brine infused with spices, garlic, onions, and peppers. The result? A salty, spicy, slightly sour snack that packs massive flavor in every bite.

Whether you enjoy them on road trips, as a protein-packed snack, or as a nostalgic jar sitting on your kitchen counter, pickled sausages are shockingly easy to make at home. This article will guide you through everything you need to know—from ingredients and methods to variations, storage, and safety.

---

What Is Pickled Sausage?

Pickled sausage is a fully cooked sausage (often smoked, beef, pork, or hot links) preserved in a flavorful vinegar-based brine. Unlike traditional canned sausage, these aren’t pressure-canned; they’re stored in the refrigerator and get better over time as they absorb the spicy brine.

Homemade pickled sausages are:

• High in protein
• Naturally low-carb
• Ridiculously flavorful
• Long-lasting in the fridge
• Customizable for any spice level
• Perfect for charcuterie, snacking, or parties

If you’ve ever enjoyed old-school red pickled sausage from convenience stores, bars, or Southern kitchens, this recipe gives you that same nostalgic flavor—only fresher and better.

---

Why Make Pickled Sausage at Home?

✓ Better flavor

You choose the spices, heat level, and sausage type.

✓ Cheaper than store-bought

A large homemade jar costs a fraction of the price.

✓ Versatile

Enjoy as snacks, chop into salads, add to charcuterie boards, or serve with crackers.

✓ Beginner-friendly

No canning equipment needed—just mix, boil, pour, and refrigerate.

✓ Customizable

Adjust vinegar strength, sweetness, heat, spice blends, or add veggies.

---

Best Sausages for Pickling

The most popular choices include:

• Smoked Sausage Links

Classic and flavorful.

• Beef or Pork Hot Links

Great if you love spice.

• Kielbasa

Mild and smoky.

• Vienna Sausages

Soft texture, retro flavor.

• Polish Sausage

Hearty and holds up well in brine.

• Red Sausage (Classic Gas-Station Style)

Gives the nostalgic flavor many people grew up with.

Tip: Always use fully cooked sausage for safety—never raw.

---

Ingredients You’ll Need

For the Sausages

• 1–2 lbs cooked sausage links (cut into 1–2 inch pieces)

For the Pickling Brine

• 3 cups white vinegar
• 1 cup water
• 1–2 tablespoons salt
• 1 tablespoon sugar (optional, to balance acidity)
• 1 large onion, sliced
• 4–6 garlic cloves
• 1 tablespoon black peppercorns
• 2–3 bay leaves
• 1 tablespoon mustard seeds
• 1 tablespoon crushed red pepper
• 1–2 jalapeños or hot peppers, sliced
• A few drops of red food coloring (optional for old-school red appearance)

---

How to Make Pickled Sausage (Step-by-Step)

1. Prepare the Sausages

Cut sausage links into bite-size pieces or leave them whole.
Pack them into clean, heat-safe jars.

2. Build the Brine

In a saucepan:

• Add vinegar
• Water
• Onion
• Garlic
• Spices
• Peppers
• Salt
• Sugar

Bring to a boil, then simmer for 5 minutes to release flavor.

3. Pour Over the Sausage

Carefully pour the hot brine (including the onions and peppers) over the sausage pieces in the jars.

Make sure everything is fully submerged.

4. Seal and Refrigerate

Let jars cool to room temperature.
Seal tightly and refrigerate.

5. Wait for the Magic

For best flavor, allow at least 72 hours before eating.
After 1–2 weeks, the flavor becomes even stronger.

---

How Long Do Pickled Sausages Last?

If stored properly:

• Refrigerator: up to 2–3 months
• Freeze: not recommended (texture changes)

Always keep pickled sausage refrigerated, not shelf-stable.

---

Spice Level Options

You can choose your heat level:

🔸 Mild

• No jalapeños
• Just peppercorns and paprika

🔸 Medium

• 1 jalapeño
• 1 tsp red pepper flakes

🔸 Hot

• 2 jalapeños
• 2 tsp red pepper flakes
• 1 tsp cayenne

🔥 Extra Hot (Challenge Level)

• Habanero
• Ghost pepper
• Carolina Reaper flakes (very little!)

---

Delicious Add-Ins

Pickled sausage is even better with extras:

• Hard-boiled eggs (classic pickled bar eggs)
• Pickled carrots
• Banana peppers
• Pearl onions
• Jalapeño slices
• Cauliflower
• Pickled okra
• Sweet mini peppers

These additions turn your jar into a full pickled appetizer mix.

---

Serving Suggestions

Pickled sausage is incredibly versatile. Enjoy it:

• Straight from the jar

A classic for spice lovers.

• On a charcuterie board

With cheese, crackers, and olives.

• In a quick lunch

Chopped into salads or mixed with cold pasta.

• With beer

A bar favorite for a reason.

• With biscuits, cornbread, or pretzels

The tangy-salty combo is delicious.

• In sandwiches or wraps

Adds a spicy punch.

---

Tips for the Best Pickled Sausage

1. Use quality sausage

Cheap sausage = mushy result.

2. Let it marinate long enough

The longer it sits, the better it gets.

3. Keep everything submerged

Floating pieces can spoil faster.

4. Use glass jars only

Vinegar reacts with metal and some plastics.

5. Adjust vinegar to taste

If too strong, reduce vinegar and increase water.

---

Is Pickled Sausage Safe to Make?

Yes! As long as you:

• Use fully cooked sausage
• Store it refrigerated at all times
• Keep it covered in brine
• Use clean jars
• Discard if it smells off or develops mold

This method is not intended for room-temperature canning.

---

Flavor Variations

⭐ Southern Red Pickled Sausage

Add:

• More red pepper flakes
• Red food coloring
• Whole cayenne peppers

⭐ Mexican-Inspired

Add:

• Jalapeños
• Garlic
• Cumin
• Cilantro stems

⭐ Sweet & Spicy

Add:

• 2–3 tablespoons brown sugar
• Sweet onion slices

⭐ Smoky BBQ

Add:

• Smoked paprika
• Liquid smoke (very small amount)
• Chili powder

---

Pickled Sausage (Printable Recipe)

Ingredients

• 1–2 lbs fully cooked sausage
• 3 cups white vinegar
• 1 cup water
• 1–2 tbsp salt
• 1 tbsp sugar (optional)
• 1 sliced onion
• 4–6 garlic cloves
• 1 tbsp peppercorns
• 2–3 bay leaves
• 1 tbsp mustard seeds
• 1 tbsp red chili flakes
• 1–2 sliced jalapeños
• Red food coloring (optional)

Instructions

1. Cut sausage into pieces and pack into jars.
2. In a saucepan, combine vinegar, water, salt, sugar, onions, garlic, spices, and peppers.
3. Bring to a boil, then simmer for 5 minutes.
4. Pour the hot brine and aromatics over the sausage.
5. Seal jars, cool, and refrigerate.
6. Allow 3–7 days to marinate before eating.

---

Frequently Asked Questions (FAQ)

1. Can I use raw sausage?

No—only fully cooked sausage is safe for pickling.

2. Do I need to sterilize the jars?

No, but they must be very clean because the recipe is refrigerated.

3. Can I reuse the brine?

No. Always make fresh brine for safety.

4. Why add food coloring?

Purely for visual appeal—it mimics old-fashioned red pickled sausage.

5. Can I use apple cider vinegar instead of white?

Yes! It adds a sweeter, fruitier tang.

---

Final Thoughts

Pickled sausage is a bold, spicy, and nostalgic snack that’s incredibly simple to make. With just a few ingredients and a bit of patience, you can create a jar bursting with tangy, savory flavor that only gets better with time. Whether you enjoy it as a bar-style snack, party food, or protein-packed treat, homemade pickled sausage is a must-try for spice lovers.

Print