Are you ready to take your taste buds on a wild ride? Look no further than our collection of 18 spicy and tangy pickled sausage recipes! From classic Polish-style sausages to bold Korean-inspired flavors, we’ve got you covered with a range of mouth-watering options. Whether you’re a fan of sweet and sour combinations or bold and spicy ones, there’s something for everyone in this list.
In the following pages, we’ll be exploring a variety of pickled sausage recipes that are sure to delight even the most discerning palates. From simple and easy-to-make dishes like Garlic and Pepperoncini Pickled Sausage, to more complex and adventurous options like Smoky Chipotle Pickled Sausage Strips, there’s something for every level of cook.
So why not start your pickling journey today? Read on to discover the perfect recipe to add some excitement to your meals!
Garlic and Pepperoncini Pickled Sausage
Transform store-bought sausages into a tangy and flavorful treat with this easy pickling recipe. Perfect for snacking or adding to sandwiches, these garlic and pepperoncini-infused sausages are sure to please.
Ingredients:
– 1 pound store-bought sausage (such as Italian-style or smoked sausage)
– 1/4 cup white vinegar
– 1/4 cup water
– 2 tablespoons granulated sugar
– 2 cloves garlic, minced
– 1/4 cup pepperoncini peppers, sliced
– 1 teaspoon salt
Instructions:
1. Cut the sausages into 1-inch pieces.
2. In a medium saucepan, combine vinegar, water, sugar, garlic, and pepperoncini. Bring to a boil over high heat.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Add the sausage pieces to the pickling liquid and cook for an additional 5-7 minutes, or until sausages are heated through.
5. Remove from heat and let cool completely.
Cooking Time: 15-17 minutes
Honey Mustard Glazed Pickled Sausages
Elevate your sausage game with this mouthwatering Honey Mustard Glazed Pickled Sausages recipe! Sweet and tangy glaze meets the crunch of pickling, resulting in a flavor explosion that will leave you craving more.
Ingredients:
– 4-6 sausages (your choice of type and size)
– 1 cup honey
– 2 tablespoons Dijon mustard
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon brown sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup pickling spice (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, combine honey, mustard, apple cider vinegar, water, brown sugar, salt, and pepper. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes.
3. Place sausages on a baking sheet lined with parchment paper. Brush the glaze evenly over the sausages.
4. Bake for 20-25 minutes or until cooked through.
5. Remove from oven and let cool slightly. Serve warm with pickling spice sprinkled on top (if using).
Cooking Time: 25-30 minutes
Spicy Cajun Pickled Sausage Bites
Spicy Cajun Pickled Sausage Bites Recipe
Add a kick to your snack time with these addictive Spicy Cajun Pickled Sausage Bites! Crispy on the outside, spicy and tangy on the inside, these bite-sized treats are perfect for parties or just a quick pick-me-up.
Ingredients:
– 1 pound smoked sausage (such as Andouille or kielbasa), sliced into 1/2-inch thick rounds
– 1 cup pickle juice
– 1/4 cup hot sauce (such as Tabasco)
– 1 tablespoon Cajun seasoning
– 1 teaspoon garlic powder
– 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together pickle juice, hot sauce, Cajun seasoning, garlic powder, and paprika.
3. Add sliced sausage to the marinade and toss to coat.
4. Place coated sausage on a baking sheet lined with parchment paper in a single layer.
5. Bake for 15-20 minutes or until crispy and golden brown.
Cooking Time: 15-20 minutes
Dill and Jalapeño Infused Pickled Sausages
Add a bold flavor to your sausages with this unique pickling recipe. The combination of dill, jalapeños, and sweet onions creates a tangy and spicy kick that complements the savory sausage perfectly.
Ingredients:
– 1 pound smoked sausages (such as knockwurst or bratwurst)
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1/4 cup (30g) pickling salt
– 2 tablespoons fresh dill weed, chopped
– 1 jalapeño pepper, sliced
– 1 small onion, thinly sliced
Instructions:
1. In a large bowl, combine vinegar, water, sugar, and pickling salt. Stir until the sugar and salt dissolve.
2. Add the sausages to the pickling liquid, making sure they are fully submerged.
3. Add the chopped dill, sliced jalapeño, and onion slices on top of the sausages.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours or up to 5 days.
5. Before serving, remove the sausages from the pickling liquid and pat them dry with paper towels.
Cooking Time: None required – simply chill and serve!
Sweet and Sour Pickled Sausage Skewers
Experience the perfect blend of sweet, sour, and savory flavors with these easy-to-make skewers featuring pickled sausage, tangy glaze, and crunchy vegetables.
Ingredients:
– 1 lb. smoked sausage (such as kielbasa or knockwurst), sliced into 1-inch pieces
– 1 cup pickling liquid (see below)
– 1/4 cup honey
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1/4 teaspoon red pepper flakes
– 1 large onion, sliced
– 2 bell peppers (any color), sliced
– 10 wooden skewers
Pickling Liquid:
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, whisk together pickling liquid ingredients.
3. Add sausage pieces to the pickling liquid and marinate for at least 30 minutes.
4. Thread onion, bell peppers, and marinated sausage onto skewers.
5. In a small bowl, whisk together honey, vinegar, mustard, and red pepper flakes.
6. Brush the glaze over the sausage and vegetables.
7. Bake for 15-20 minutes or until the sausage is caramelized and the vegetables are tender.
Cooking Time: 15-20 minutes
Smoky Chipotle Pickled Sausage Strips
Add a tangy twist to your favorite snacks with these sweet and smoky pickled sausage strips, infused with the bold flavors of chipotle peppers.
Ingredients:
– 1 pound sausage strips (such as Andouille or Chorizo)
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 1/4 cup sugar
– 2 tablespoons smoked paprika
– 1 tablespoon chipotle peppers in adobo sauce, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together vinegar, water, sugar, smoked paprika, chipotle peppers, salt, and black pepper.
3. Add sausage strips to the marinade, ensuring they are fully coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Remove sausage strips from marinade, allowing excess liquid to drip off.
7. Arrange sausage strips in a single layer on the prepared baking sheet.
8. Bake for 15-20 minutes, or until crispy and golden brown.
Cooking Time: 2 hours (marinating) + 15-20 minutes (baking)
Bavarian Beer-Brined Pickled Sausages
Experience the quintessential flavors of Oktoberfest with this unique recipe that combines the richness of sausages, the tanginess of pickling, and the depth of beer brining. Perfect for snacking or serving as an appetizer.
Ingredients:
– 1 lb sausages (such as knockwurst or bratwurst)
– 2 cups water
– 1 cup lager beer (such as Oktoberfest-style)
– 1/4 cup pickling vinegar
– 1/4 cup granulated sugar
– 1 tsp whole mustard seeds
– 1 tsp coriander seeds
– Salt and black pepper, to taste
Instructions:
1. In a large bowl, combine water, beer, pickling vinegar, sugar, mustard seeds, coriander seeds, salt, and black pepper.
2. Add the sausages to the marinade, ensuring they are fully submerged.
3. Refrigerate for at least 4 hours or overnight (8-12 hours).
4. Preheat oven to 350°F (175°C). Remove sausages from brine, pat dry with paper towels.
5. Place sausages on a baking sheet and bake for 15 minutes, or until lightly browned.
6. Allow the sausages to cool before serving.
Cooking Time: 4 hours (marinating) + 15 minutes (baking)
Thai Chili and Lemongrass Pickled Sausage
This Thai-inspired recipe combines the bold flavors of chili and lemongrass with the simplicity of pickling sausages. The result is a snack that’s both spicy and sour, perfect for adventurous eaters.
Ingredients:
– 4-6 sausages (preferably pork or chicken)
– 1/2 cup Thai red chili peppers, sliced
– 2 stalks lemongrass, bruised
– 1/4 cup fish sauce
– 1/4 cup vinegar
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tablespoon sugar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine sliced chili peppers, lemongrass stalks, fish sauce, vinegar, water, garlic, and sugar.
2. Add the sausages to the marinade and make sure they’re fully coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Preheat a grill or grill pan to medium-high heat.
5. Remove the sausages from the marinade, letting any excess liquid drip off.
6. Grill the sausages until cooked through, about 5-7 minutes per side.
7. Serve warm with additional chili peppers and lemongrass if desired.
Cooking Time: 4 hours (marinating) + 10-14 minutes (grilling)
Classic Polish Pickled Sausage with Onions
Classic Polish Pickled Sausage with Onions: A hearty and flavorful dish that combines sweet and sour notes with a hint of spice, perfect for a cozy dinner or as an appetizer.
Ingredients:
– 1 lb Polish sausage (such as kielbasa), sliced
– 1 large onion, thinly sliced
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 2 tbsp sugar
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large saucepan, combine sliced sausage and onions.
2. Add vinegar, water, sugar, salt, and pepper. Stir to combine.
3. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 20-25 minutes or until the sausages are fully coated in the pickling liquid.
4. Remove from heat and let cool to room temperature.
5. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 20-25 minutes
Maple Bourbon Glazed Pickled Sausages
Elevate your backyard BBQ or tailgating party with these mouthwatering Maple Bourbon Glazed Pickled Sausages. The sweet and tangy glaze perfectly balances the spicy kick from the pickling process, making these sausages a crowd-pleaser.
Ingredients:
– 1 package of smoked sausage (such as Andouille or Knockwurst)
– 1 cup maple syrup
– 1/4 cup bourbon whiskey
– 1/4 cup apple cider vinegar
– 2 tbsp Dijon mustard
– 1 tsp ground mustard
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, combine maple syrup, bourbon whiskey, apple cider vinegar, Dijon mustard, ground mustard, salt, and black pepper.
3. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes.
4. Grill or bake sausages according to package instructions until browned and cooked through.
5. Brush the maple bourbon glaze on the sausages during the last minute of cooking.
6. Serve immediately, garnished with fresh parsley or thyme if desired.
Cooking Time: 20-25 minutes
Pickled Sausage with Garlic and Herb Marinade
Elevate your sausage game with this tangy and flavorful pickling recipe, perfect for snacking or adding to sandwiches. This garlic-infused marinade combines the savory taste of sausage with the pungency of herbs.
Ingredients:
– 1 lb sweet or hot Italian sausage
– 1 cup white vinegar
– 1/2 cup water
– 2 tbsp granulated sugar
– 4 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together vinegar, water, sugar, garlic, thyme, and oregano.
3. Slice the sausage into 1-inch pieces and add them to the marinade. Toss to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
5. Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil.
6. Remove sausage from marinade, letting excess liquid drip off. Place on prepared baking sheet.
7. Bake for 20-25 minutes, or until the sausage is cooked through and slightly caramelized.
Cooking Time: 20-25 minutes
Hot Pepper and Vinegar Pickled Sausage
Add a tangy twist to your sausage game with this easy recipe for Hot Pepper and Vinegar Pickled Sausage.
Ingredients:
– 1 pound smoked sausage (such as andouille or kielbasa), sliced into 1/2-inch thick rounds
– 1 cup hot peppers (such as jalapeño or serrano), sliced
– 1 cup white vinegar
– 1/4 cup water
– 2 tablespoons granulated sugar
– 1 teaspoon salt
Instructions:
1. In a large saucepan, combine the sliced sausage, hot peppers, vinegar, water, sugar, and salt.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the sausage is cooked through and the liquid has thickened slightly.
3. Remove the saucepan from the heat and let it cool to room temperature.
4. Once cooled, transfer the pickled sausage to an airtight container and refrigerate for at least 24 hours before serving.
Cooking Time: 10-15 minutes
Sweet Pickle Brined Sausage with Mustard Seeds
Elevate your sausage game with this sweet and tangy recipe that combines the richness of pickle brine with the crunch of mustard seeds.
Ingredients:
– 4 sausages (any variety, such as hot dog or bratwurst)
– 1 cup pickle juice
– 1/2 cup water
– 2 tbsp brown sugar
– 1 tsp kosher salt
– 1 tsp black pepper
– 2 tbsp mustard seeds
Instructions:
1. In a large bowl, whisk together pickle juice, water, brown sugar, kosher salt, and black pepper to create the brine.
2. Submerge sausages in the brine, making sure they are fully covered. Refrigerate for at least 4 hours or overnight.
3. Preheat grill or grill pan to medium-high heat. Remove sausages from brine and pat dry with paper towels.
4. Grill sausages for 5-7 minutes per side, or until cooked through.
5. During the last minute of grilling, sprinkle mustard seeds on top of the sausages.
6. Serve hot and enjoy!
Cooking Time: 10-15 minutes
Spicy Korean Gochujang Pickled Sausage
A sweet and spicy twist on traditional pickling, this recipe combines the bold flavors of gochujang with the richness of sausage for a unique snack or appetizer.
Ingredients:
– 4 Korean-style pork sausages (or substitute with any other type of sausage)
– 1/2 cup gochujang (Korean chili paste)
– 1/4 cup brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 teaspoon garlic, minced
– 1/4 cup water
– 1/4 cup sliced green onions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place sausages on a baking sheet and bake for 15-20 minutes or until cooked through.
3. In a blender or food processor, combine gochujang, brown sugar, rice vinegar, soy sauce, garlic, and water. Blend until smooth.
4. Remove sausages from oven and let cool slightly.
5. Brush the gochujang mixture evenly onto each sausage, making sure to coat completely.
6. Garnish with sliced green onions and serve at room temperature.
Cooking Time: 15-20 minutes (baking) + 10 minutes (marinating)
Garlic Butter and Rosemary Pickled Sausages
Elevate your sausage game with this flavorful recipe that combines the pungency of garlic, the brightness of rosemary, and the tanginess of pickling. Perfect for snacking or serving as an appetizer.
Ingredients:
– 4-6 sausages (any type you prefer)
– 1/2 cup (1 stick) unsalted butter, softened
– 3 cloves garlic, minced
– 2 tablespoons fresh rosemary leaves, chopped
– 1 cup white wine vinegar
– 1 cup water
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Remove from heat and stir in chopped rosemary. Let it cool slightly.
4. Place sausages on a baking sheet lined with parchment paper.
5. Brush the garlic-rosemary butter evenly onto each sausage.
6. Bake for 15-20 minutes or until cooked through.
7. Meanwhile, combine vinegar and water in a saucepan. Bring to a boil then reduce heat and simmer for 10 minutes.
8. Remove sausages from oven and immediately submerge them in the pickling liquid. Let it sit at room temperature for at least 30 minutes before serving.
Cooking Time: 45-50 minutes
Tangy Pineapple and Ginger Pickled Sausage
This sweet and savory recipe adds a tangy twist to traditional pickling, with the addition of pineapple and ginger. Perfect for snacking or as a unique side dish.
Ingredients:
– 1 lb sausage (any type), sliced into 1/2-inch thick rounds
– 1 cup pineapple juice
– 1/2 cup white vinegar
– 1/4 cup granulated sugar
– 2 inches fresh ginger, peeled and thinly sliced
– 1/4 cup pickling spice mix
– 1/4 cup water
Instructions:
1. In a large saucepan, combine pineapple juice, vinegar, sugar, and pickling spice mix. Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and add sliced ginger. Simmer for 10 minutes or until the liquid has reduced slightly and the flavors have melded together.
3. Add sliced sausage to the saucepan and simmer for an additional 5-7 minutes, or until the sausage is cooked through and coated in the pickling liquid.
4. Remove from heat and let cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 15-20 minutes
Bold Pickled Sausage with Red Wine Vinegar
Elevate your snack game with this bold and tangy pickled sausage recipe, perfect for a quick appetizer or added flavor to any meal.
Ingredients:
– 1 pound sweet or hot Italian sausage
– 1 cup red wine vinegar
– 1/2 cup water
– 1 tablespoon sugar
– 1 teaspoon mustard seeds
– 1/4 teaspoon coriander seeds
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Remove sausage from casing and place on a baking sheet lined with parchment paper.
3. Roast sausage for 15-20 minutes, or until browned and crispy.
4. In a large saucepan, combine red wine vinegar, water, sugar, mustard seeds, coriander seeds, salt, and black pepper.
5. Bring mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.
6. Add roasted sausage to the pickling liquid and let it sit at room temperature for at least 4 hours or overnight.
7. Serve warm or chilled.
Cooking Time: 25-30 minutes (including roasting time)
Smoked Paprika and Garlic Pickled Sausage
Elevate your sausage game with this tangy and savory recipe that combines the flavors of smoked paprika, garlic, and pickling spices. This recipe is perfect for topping crackers, sandwiches, or serving as an appetizer.
Ingredients:
– 1 lb smoked sausage (such as andouille or kielbasa), sliced into 1/4-inch thick rounds
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tbsp pickling spice blend
– 2 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. In a large saucepan, combine vinegar, water, pickling spice blend, smoked paprika, and garlic powder.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Add the sliced sausage to the pickling liquid and simmer for an additional 5-7 minutes, or until the sausage is heated through and slightly caramelized.
4. Remove the sausage from the pickling liquid with a slotted spoon and place it on paper towels to drain excess liquid.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your snack game with these 18 tangy and bold pickled sausage recipes! From classic Polish-style sausages to spicy Korean-inspired bites, there’s something for everyone. Try garlic and pepperoncini pickled sausage, honey mustard glazed sausages, or smoky chipotle strips. Or go international with Thai chili and lemongrass or Bavarian beer-brined sausages. Whether you’re looking for a sweet and sour skewer or a bold and spicy bite, this collection has got you covered.