Description
A vibrant fusion of tangy vinegar, aromatic spices, and savory sausage creates irresistible pickled eggs perfect for any occasion.
Ingredients
Scale
- 8 hard-boiled eggs, peeled
- ½ pound cooked beef sausage, sliced into rounds
- 1 medium onion, thinly sliced
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon crushed red pepper flakes (optional)
- 2 bay leaves
- 2 cloves garlic, smashed
Instructions
- In a medium saucepan, combine white vinegar, water, sugar, salt, mustard seeds, black peppercorns, crushed red pepper, bay leaves, and garlic. Bring to a boil over medium heat, stirring until sugar and salt dissolve.
- Remove from heat and let the brine cool slightly.
- Layer the hard-boiled eggs, sausage slices, and onion rings in a clean jar.
- Pour the warm brine over the layers, ensuring all ingredients are submerged. Let it cool to room temperature.
- Seal the jar tightly and refrigerate for at least three days before serving.
Notes
For enhanced flavor, allow the pickled eggs to sit for up to a week before serving. Use freshly boiled eggs for easier peeling. Customize the spice level by adjusting the amount of crushed red pepper.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 egg with sausage
- Calories: 200
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 186mg