Spicy Southern Pickled Sausage
Discover the tangy, zesty flavors of Spicy Southern Pickled Sausage, a delightful and easy-to-make dish perfect for game days, parties, or as a snack at home. This superb recipe combines tender kielbasa or smoked sausage with a robust pickling brine infused with crushed red pepper, garlic, and aromatic bay leaves. The result is a savory, spicy treat that becomes more flavorful with time as it chills in the refrigerator. Share this crowd-pleaser with friends and family, or savor it all to yourself for a unique addition to your lunch or snack options!
16
Servings
N/A
Calories
6
Ingredients
Ingredients
White vinegar
4.5 cups (none)
Water
3.5 cups (none)
Dry crushed red pepper
2.5 tablespoons (none)
Minced garlic
1.5 tablespoons (none)
Kielbasa or smoked sausage
3 lbs (cut into approximately 3-inch links)
Bay leaves
6 (whole)
Instructions
1
In a large saucepan, combine the white vinegar, water, dry crushed red pepper, and minced garlic to make the brine. Bring the mixture to a boil over medium heat, stirring occasionally.
2
While the brine is heating, cut the kielbasa or smoked sausage into equal-sized links, approximately 3 inches each.
3
Sterilize a 1-gallon glass jar by washing it with hot soapy water, rinsing well, and then placing it in a hot oven (200°F) for 10 minutes.
4
Once the brine has boiled for a few minutes, remove it from the heat and let it cool slightly.
5
Place the cut sausage links and bay leaves into the sterilized jar, packing them tightly but not too tightly, to allow for brine coverage.
6
Carefully pour the hot brine over the sausage in the jar, ensuring the sausage is fully submerged. Seal the jar tightly.
7
Refrigerate the jar for at least 2-3 days before enjoying. The flavors will deepen and enhance over time, so don't hesitate to let it sit longer for an even better taste.
8
Note: Depending on the size of the sausage pieces and the brand used, it may vary how many fit in the jar, so adjust as necessary.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Southern Pickled Sausage?
It is a tangy and zesty snack made by preserving kielbasa or smoked sausage in a spicy vinegar brine infused with garlic and red pepper.
What type of sausage is best for this recipe?
Kielbasa or smoked sausage is ideal for this recipe because they are sturdy and hold up well to the pickling process.
How long does it take for the sausage to be ready?
The sausage should be refrigerated for at least 2-3 days to allow the flavors to penetrate the meat fully.
Can I eat the pickled sausage right after making it?
While safe to eat, it won't have the signature pickled flavor until it has sat in the brine for a few days.
What ingredients are in the pickling brine?
The brine consists of white vinegar, water, dry crushed red pepper, and minced garlic.
How spicy is this pickled sausage?
The recipe is fairly spicy as it uses 2.5 tablespoons of crushed red pepper for a 3-pound batch of sausage.
Can I adjust the heat level?
Yes, you can easily increase or decrease the amount of crushed red pepper to suit your personal spice preference.
How do I sterilize the jar for pickling?
Wash the jar with hot soapy water, rinse it, and then place it in a 200 degree Fahrenheit oven for 10 minutes.
What size jar do I need for this recipe?
A 1-gallon glass jar is recommended to fit the 3 pounds of sausage and the brine.
Does the sausage need to be cooked before pickling?
Most kielbasa and smoked sausages are pre-cooked, but they are heated through when the hot brine is poured over them.
How long does pickled sausage last in the refrigerator?
When kept refrigerated and submerged in brine, it can typically last for several weeks.
Can I use apple cider vinegar instead of white vinegar?
Yes, but it will change the flavor profile, making it slightly sweeter and less sharp than traditional white vinegar.
Is this recipe suitable for game day snacks?
Absolutely! It is a crowd-pleasing appetizer that is easy to serve at parties or sports gatherings.
How many servings does this recipe yield?
This recipe makes approximately 16 servings.
Can I add other vegetables to the jar?
Yes, adding sliced onions or jalapeños to the jar with the sausage is a common and delicious variation.
What is the purpose of the bay leaves?
Bay leaves add an aromatic, herbal depth to the pickling liquid that balances the acidity of the vinegar.
Can I freeze pickled sausage?
Freezing is not recommended as it will negatively affect the texture of the sausage and the quality of the brine.
How should I cut the sausage?
The recipe suggests cutting the sausage into links approximately 3 inches long.
Can I use fresh garlic cloves instead of minced garlic?
Yes, you can use whole smashed cloves for a more subtle garlic flavor or minced fresh garlic for more intensity.
Is this recipe gluten-free?
The brine is gluten-free, but you must check the label of your chosen sausage to ensure it does not contain gluten-based fillers.
Can I reuse the pickling brine?
It is not recommended to reuse brine for safety reasons; it is best to make a fresh batch for every new jar of sausage.
Does the brine need to be boiling when poured?
The recipe suggests boiling the brine and then letting it cool slightly before pouring it over the sausage in the jar.
Can I use hot links instead of kielbasa?
Yes, using hot links will result in an even spicier final product.
What is the best way to serve pickled sausage?
Serve it cold right out of the jar, or pair it with crackers, sharp cheddar cheese, and cold beer.
Is this recipe a Southern tradition?
Yes, pickled meats like sausage and pigs' feet are classic Southern staples often found in general stores and at gatherings.
Can I halve the recipe?
Yes, you can easily cut all ingredients in half to make a smaller batch in a half-gallon jar.
Why does the jar need to be glass?
Glass is non-reactive and won't be affected by the high acidity of the vinegar brine, unlike some plastics or metals.
Do I have to keep the jar in the fridge?
Yes, because this is a refrigerator pickling method and not a shelf-stable canning process, it must stay refrigerated.
Can I use different spices?
Certainly! Some people add mustard seeds, black peppercorns, or even a little sugar to the brine.
What if I don't have a 1-gallon jar?
You can split the sausage and brine into several smaller quart-sized jars instead.