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Easy Homemade Pickled Sausage

Featured in Crowd-Pleasing Appetizers and Snacks for Any Occasion.

Chop already-cooked sausages into portions, then stack them snugly in jars that are spotless. Simmer vinegar with salt, garlic, and your favorite spices until it sizzles. Pour this hot liquid over the sausage until the jar's brimming. Let everything cool before refrigerating for a couple of days before diving in. They’ll keep their tangy vibe for weeks in the fridge.

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Updated on Tue, 18 Mar 2025 05:33:08 GMT
A close-up of a jar jam-packed with sliced sausage pieces soaking in a glistening liquid, with a spoon resting on the edge. Pin it
A close-up of a jar jam-packed with sliced sausage pieces soaking in a glistening liquid, with a spoon resting on the edge. | chefmelt.com

Whip up these zingy Pickled Sausages right in your kitchen. Transform ordinary sausages into tart, delicious treats. Go hot or mild - it's up to you. They're awesome for munching or bringing to gatherings.

Benefits of Making These

Super simple and tasty too. Perfect for get-togethers or outings, or just keep them in your fridge for quick bites. Pick any sausage type and adjust the heat how you want. Zero carbs if you're counting. Whip up a large batch - they won't last long.

Required Ingredients

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

Preparation Steps

Prepare Sausage:
If uncooked, pop in oven at 350° for 35-40 minutes or simmer 10-15 minutes. Cool down, then cut up.
Ready Your Jars:
Grab a clean quart jar or a couple pint jars. Drop bay leaves and garlic at the bottom.
Load Sausage:
Fill jars with cut sausage. Don't pack all the way to the top.
Create Brine:
Combine peppers, salt, both types of vinegar, water in a saucepan. Bring to a boil.
Pour Liquid:
Add hot brine over sausages. Make sure they're completely covered.
Cool Down:
Seal jars tightly. Let them hang out 30 minutes before refrigerating.
Be Patient:
Wait 1-2 days before trying so flavors can really blend.

The Science Behind It

Pickling helps food stay fresh and enhances flavor. The vinegar mixture preserves sausage while adding tartness. Herbs boost the taste profile. It's a snack that remains good for quite a while.

Choose Your Sausage

Go with what you enjoy - smoked, turkey, chicken, or even venison sausage is great. Start with sausage you already enjoy eating. You can use pre-cooked or raw sausage - both ways work fine.

Tips For Success

Sanitize jars thoroughly first. Slice sausage to your preferred size. Stuff jars tightly with meat and seasonings. Mix the brine properly and it'll keep everything fresh. The longer it sits, the better it tastes.

Storage Advice

Store in your fridge. Always keep sausage submerged in liquid. Don't use dirty utensils when serving. If anything looks or smells off, toss it out. They'll last around two months when prepared correctly.

Custom Variations

Experiment with different spices for unique flavors. Adjust the vinegar ratio for sweeter or tangier results. No two batches need to be identical. They're perfect for impromptu snacking or party platters - 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. | chefmelt.com

Handy Shortcuts

Thoroughly sanitize all equipment before starting. Cut sausage into uniform pieces. Always boil the vinegar mixture. Keep refrigerated, not on shelves. Wait a few days for optimal flavor. Check that lids are sealed tight.

Frequently Asked Questions

→ What kind of sausage works?
Any pre-cooked ones do the trick! Beef is flavorful, pork holds its shape well, and turkey is a nice lighter option. Just make sure they’re already cooked.
→ How long do they last?
You can stash them in your fridge for up to two weeks. Always use a clean fork, keep them submerged in the liquid, and cover them properly. But fresher is better!
→ Looking for a meat-free option?
You can use plant-based sausages too. Just a heads-up—they might turn a bit softer. They’ve gotta be fully cooked and stored cold, just like the meat ones.
→ Do jars need to be spotless?
Yep, they need a good scrub. Hot water works great! Let them dry thoroughly, and make sure there are no cracks or broken seals on the lids.
→ How do I make them spicier?
You can toss in more chili flakes, add slices of hot peppers, or a bit of spicy oil. Start small if you’re cautious—once it’s spicy, there’s no going back!
→ Not tangy enough?
Add extra vinegar, let them marinate longer, or switch to a stronger vinegar. You could even toss in some pickle juice or lemon for an extra kick.
→ Taking them to a picnic?
Keep the jar super cold, pack it securely, and try not to jostle it too much. Bring along a clean fork, and maybe have a spare jar just in case!
→ Want them faster?
Grab pre-cooked sausages at the store. Heat the brine quickly, and use smaller jars—they cool faster. But no shortcuts on the two-day wait. It’s worth it!
→ Making a big batch?
Just double or triple the ingredients. You’ll need extra jars and must keep the vinegar ratio right. Also, allow more time for cooling down.
→ Looking for extra flavor?
Try mixing in fresh garlic, experimenting with different spices, combining kinds of vinegar, or dropping in bay leaves or mustard seeds.
→ Why do they get soft?
Cut the pieces bigger, avoid overcooking, choose sturdier sausages, and don’t let them sit in warm brine for too long. Cooling them properly helps.
→ What if the brine looks cloudy?
It’s normal for cloudiness to show up after a few days. Make sure your jars and spices are fresh, and consider filtering your vinegar. They’re still safe to eat!

Conclusion

Love this pickle twist? Switch it up with spiced veggies or some fermented cabbage sausages. Both pack a punchy sour flavor!

Easy Homemade Pickled Sausage

Simple and tangy pickled meat snacks.

Prep Time
10 Minutes
Cook Time
5 Minutes
Total Time
15 Minutes


Difficulty: Easy

Cuisine: American

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

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

Ingredients

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

Instructions

Step 01

If the sausage isn’t already cooked, warm your oven to 175°C (350°F). Spread the sausage onto a baking pan and cook it for 35-40 minutes. Make sure it’s done—the center should hit 72°C (160°F) for pork and beef or 74°C (165°F) for turkey and chicken. Another option is to simmer it in water for about 10-15 minutes until it's fully done. Let it sit for around 5-10 minutes before chopping it into slices.

Step 02

Clean a quart jar or two smaller pint jars by sterilizing them. Then, throw the smashed garlic clove and bay leaves into the jar.

Step 03

Neatly stuff the sliced sausage into the jar, keeping about 1 1/2 inches of room at the top.

Step 04

In a saucepan, toss together the pickling salt, red pepper flakes, the two kinds of vinegar, and water. Heat it up on medium until it boils.

Step 05

Take the hot brine off the stove and pour it over the sausage in the jar. Make sure the sausage is fully covered by the liquid, but leave an inch of room at the top.

Step 06

Close the jar tightly with a lid. Let it sit out at room temp for about 30 minutes, then move it to the fridge.

Step 07

For the best taste, let the sausage soak up the flavors in the fridge for at least 1-2 days. It’s ready to enjoy as a snack or alongside your favorite dish.

Notes

  1. If you go with two smaller jars, split the bay leaves and garlic evenly between them.
  2. To sterilize jars, boil them in water for a solid 10 minutes, then let them dry completely.
  3. For tastier sausage, try waiting up to 4 days before eating.
  4. Slice up the sausage and use it in a salad, a sandwich, or nibble on it with crackers.
  5. Keep the pickled sausages in the fridge, and finish them within 1 to 2 weeks.
  6. If you notice any odd smells or mold, throw the sausages away immediately.
  7. Want to store it longer? Process sealed jars in boiling water for 15 minutes and stash them in a cool, dark pantry.
  8. Cut the sausages into 1/2-inch chunks so the flavor soaks in faster.

Tools You'll Need

  • A quart-sized jar or two pint-sized jars.
  • A small cooking pot.

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