This easy, homemade pickled sausage makes a delicious savory snack or appetizer. Friends and family are always asking for this recipe. You can grab your favorite sausage and I will show you how to pickle it. Whether it’s cooked or uncooked, I have directions for both plus some excellent tips.
When I tried pickled bar sausage for the first time, I was hooked and now I always have a jar on hand for my family and I to snack on. My husband takes them on the road, along with my pickled eggs.
You can make it spicy or mild, depending on your preference. It's also keto/low-carb friendly.
You might like these homemade sausage rolls that also make an amazing sausage appetizer.
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📝 Ingredients
- cooked sausage - I like using local, smoked sausage but this recipe can work with any sausage. Try kielbasa/Polish, beef, turkey, chicken, Vienna, deer sausage, bison sausage or whatever you have on hand.
- bay leaves - To enhance the flavor.
- garlic - I only use one clove and lightly crush it, because I find the sausage really takes up the flavor well. If it’s getting to be overpowering after a few days, you can remove it. You can also slice the garlic if preferred.
- red pepper flakes - Only add the red pepper flakes if you like hot and spicy pickled sausage.
- white vinegar - It’s clear and colorless but makes the base of the pickling solution with its sour tangy flavor.
- apple cider vinegar - Adds a touch of sweet flavor and is more mild than regular white vinegar. If you don’t want to use it, replace it with more white vinegar.
*Check recipe card for ingredient amounts.
🔪 How to Make Pickled Sausage
For Uncooked Sausage
You only need to follow these steps if your sausage is uncooked. Then you can proceed to pickling. If it's already cooked, you can skip this step.
Step #1. Bake the sausage. Place the uncooked sausage on a parchment or foil lined baking sheet. Bake the sausage in a preheated 350°F oven for 35 to 40 minutes, until the internal temperature reaches 160°F for beef and pork sausage or 165°F for chicken and turkey sausage.
Step #2. Slice the sausage. Let the sausage cool for 5 to 10 minutes and then slice it. Continue with instructions for pickling.
👩🏻🍳Chef’s note: Alternatively, you can cook the sausage in a pot of simmering water for about 10 to 15 minutes, until fully cooked.
Pickling Instructions
Step #1. Fill a sterilized 1 quart jar with the bay leaves and garlic.
Step #2. Pack the sausage slices into the jar.
👩🏻🍳Chef's Note: Make sure to leave 1 ½” of space at the top because it is important the sausages will be covered by the brine.
Step #3. Add the red pepper flakes, pickling salt, vinegars and water to a small saucepan.
Step #4. Bring to a boil.
Step #5. Once boiling, remove from heat and ladle the brine into the jar over the sausages, leaving 1” of space at the top. Make sure the sausages are fully covered with the brine. If they aren’t fully covered, top up with a little more vinegar.
Step #6. Seal the jar with the lid immediately. Let it sit for 30 minutes. Transfer to the fridge and wait for at least 1 to 2 days before eating. You want the sausages to have some time to soak up the flavor from the brine.
Step 7. Serve and enjoy!
💡 Recipe Tips
- Jar sterilization. To sterilize the jars simply process them in boiling water for at least 10 minutes and let dry on a clean surface (Image 1).
- Thickness of sausage slices. You can either slice the sausages into ½” slices or up to 3” pieces depending on how you like to eat your pickled sausage. I prefer the small slices because it’s easier to serve to guests on a meat and cheese board that way, they’re the perfect size for crackers and they soak up the vinegar quicker. Slicing them at an angle makes them look extra fancy (Image 2).
- Grease removal. After slicing the freshly cooked sausage, I like to soak up some of the grease with paper towel, otherwise it will end up in solid form at the top of the jar when the brine cools. If you do end up with some grease, just skim it off (Image 3).
- Taste. After 1 to 2 days it will taste great, but I personally think the sausage reaches its best flavor after soaking in the brine for 4 days (Image 4).
- Jar size. You can also use two pint jars instead of a quart jar. If you do, just add one crushed garlic and one bay leaf to each.
🌡️ Storage Tips
- Fridge storage. The sausages should be stored in the fridge and consumed within 1 to 2 weeks.
- Keep them covered. Make sure the sausages are covered with the brine at all times.
- Use clean utensils. Use a clean fork to remove the sausages from the jar.
- Signs of going bad. If you see signs of them going bad such as mold, slime, discoloration or odor, discard them.
- For longer storage. Properly sealed jars can be stored for 1 to 2 months in a cool pantry or cupboard. You would need to process them for 15 minutes in a water bath and make sure that they sealed correctly.
❓ Recipe FAQs
Pickled sausage is cooked sausage that has been soaked in a pickling brine. The sausage soaks up all of the tangy flavor. It is prepared like a refrigerator pickle, meaning it doesn't need to be canned but does need to be stored in the fridge.
You can eat the pickled sausage on its own as a snack or serve it with crackers, in salads, rice, sandwiches, casseroles, pasta etc.
Pickled sausage tastes like regular sausage but with extra tangy, spicy flavor. It won’t lose its sausage flavorings, instead you are adding more flavor with the vinegar brine.
Yes, it does go bad, which is why it should be refrigerated.
❤️ More Sausage Recipes You Will Love
If you tried this Easy Homemade Pickled Sausage Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Easy Homemade Pickled Sausage
Ingredients
- 2 bay leaves
- 1 clove garlic - crushed
- 4 cups sausage - fully cooked and sliced - use your favorite kind
- 1 tablespoon red pepper flakes - optional - if you like hot and spicy pickled sausage
- 1 teaspoon pickling salt
- 1 cup white vinegar
- ⅓ cup apple cider vinegar - If you don’t want to use it, replace it with more white vinegar.
- ¾ cup water
Instructions
Instructions For Uncooked Sausage:
- If your sausage is uncooked, bake the sausage in a preheated 350°F oven for 35 to 40 minutes, until the internal temperature reaches: 160°F for beef and pork sausage or 165°F for chicken and turkey sausage.
- Alternatively, you can cook the sausage in a pot of simmering water for about 10 to 15 minutes, until fully cooked.
- Let the sausage cool for 5 to 10 minutes and then slice it. Continue with instructions for pickling.
Pickling Instructions:
- Fill a sterilized 1 quart jar with 2 bay leaves and 1 clove garlic.
- Pack the 4 cups sausage slices into the jar, making sure to leave 1 ½” of space at the top.
- Add 1 tablespoon red pepper flakes, 1 teaspoon pickling salt, 1 cup white vinegar, ⅓ cup apple cider vinegar and ¾ cup water to a small saucepan and bring to a boil.
- Once boiling, remove from heat and ladle the brine into the jar over the sausages, leaving 1” of space at the top. Make sure the sausages are fully covered with the brine. If they aren’t fully covered, top up with a little more vinegar.
- Seal the jar with the lid immediately. Let it sit for 30 minutes.
- Transfer to the fridge and wait for at least 1 to 2 days before eating. You want the sausages to have some time to soak up the flavor from the brine.
- Serve!
Equipment
- 1 quart jar or 2 pint jars--sterilized
Notes
- Jar size. You can also use two pint jars instead of a quart jar. If you do, just add one crushed garlic and one bay leaf to each.
- Jar sterilization. To sterilize the jars simply process them in boiling water for at least 10 minutes and let dry on a clean surface.
- Pickling time. After 1 to 2 days it will taste great, but I personally think the sausage reaches its best flavor after soaking in the brine for 4 days.
- Serving suggestions. You can eat the pickled sausage on its own as a snack or serve it with crackers, in salads, rice, sandwiches, casseroles, pasta etc.
- Storage:
- The sausages should be stored in the fridge and consumed within 1 to 2 weeks.
- Make sure the sausages are covered with the brine at all times.
- Use a clean fork to remove the sausages from the jar.
- If you see signs of them going bad such as mold, slime, discoloration or odor, discard them.
- For longer storage, properly sealed jars can be stored for 1 to 2 months in a cool pantry or cupboard. You would need to process them for 15 minutes in a water bath and make sure that they sealed correctly.
- Slice size. You can either slice the sausages into ½” slices or roughly 3” pieces depending on how you like to eat your pickled sausage. I prefer the small slices because it’s easier to serve to guests that way, they’re the perfect size for crackers and they soak up the vinegar quicker.
- Grease. After slicing the freshly cooked sausage, I like to soak up some of the grease with paper towel, otherwise it will end up in solid form at the top of the jar when the brine cools. If you do end up with some grease, just skim it off.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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