Ingredients
• 1 lb (450g) smoked sausage links (beef, turkey, or kielbasa), halved or sliced into coins
• 2 cups white vinegar or apple cider vinegar
• 1 cup water
• ¼ cup pickling salt or kosher salt
• ¼ cup sugar (optional, for balance)
• 1 tbsp whole black peppercorns
• 1 tbsp mustard seeds
• 1 tsp coriander seeds
• 1 clove garlic, smashed
• ½ tsp red pepper flakes (adjust for heat)
• 1 bay leaf
• Optional: sliced onions, jalapeños, or carrots for extra flavor
Instructions
- Pack sausage (and optional veggies) into clean glass jars or an airtight container.
- In a saucepan, combine vinegar, water, salt, sugar (if using), peppercorns, mustard seeds, coriander, garlic, red pepper flakes, and bay leaf. Bring to a boil, stirring until salt and sugar dissolve.
- Pour hot brine over the sausage, ensuring everything is fully submerged.
- Let cool to room temperature, then cover and refrigerate at least 48 hours before eating (the longer it soaks, the more flavorful it becomes!).
✨ Serve chilled:
• Straight from the jar
• On a meat and cheese board
• With crackers or crusty bread
• As a bold sandwich filling
💡 Make ahead: Keeps in the fridge up to 6 weeks. Use a non-reactive container (glass or food-grade plastic).
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 5 mins , Total Time : 2 days 20 mins (includes marinating) , Servings : 4 (¼ lb per serving) , Calories : 180 per serving , Net Carbs: 3g , Fats: 14g , Protein: 12g