Today, I’m sharing a recipe that will elevate your sausages beyond anything store-bought! With layers of flavors from a mix of herbs and spices, this pickled sausage recipe is sure to impress.
Ingredients
- 2 cups water
- 2 cups vinegar
- 3 tbsp salt
- 1 tsp coriander seeds
- 1 tsp red peppercorns
- 2 garlic cloves
- 1 bay leaf
- 1 tsp sugar
- 1 tsp salt
Instructions
- Start by rinsing the sausages under cold water in a strainer. Let them drain for a few minutes.
- Meanwhile, prepare the pickling brine. In a medium saucepan, combine 2 cups of water, salt, and sugar. Add the garlic, red peppercorns, coriander seeds, and bay leaf. Cook over medium heat for a few minutes until the spices and herbs release their aroma.
- Add the sausages to the pan and simmer for about 10 minutes until they plump up and take on a uniform cylindrical shape.
- Pour in the vinegar, cover, and cook for another 10 minutes. Be cautious with the steam, as it may be irritating to some.
- Remove the saucepan from heat and allow the sausages to cool completely. In the meantime, prepare a clean, dry glass jar with a tight-fitting lid for storage.
- Once cooled, transfer the sausages to the jar, ensuring they are fully submerged in the pickling liquid. Discard the garlic cloves if you prefer, as they can become overpowering in flavor.
- For longer storage, vacuum seal the jar by placing it in a pot of boiling water (filled up to a third) until the inner walls of the jar begin to form condensation. Seal the jar tightly and remove it from the pot using tongs and kitchen gloves.
- Allow the sausages to rest for at least 1 hour before refrigerating. For best results, refrigerate for 24 hours before enjoying, allowing the vinegar to infuse fully into the meat.
These pickled sausages can be stored in the fridge for up to a week and are perfect for serving as a quick appetizer with toothpicks!