No two ways about it—pickled sausages are so good. Packed with flavor, both from the smoked sausage itself and the well-spiced brine. And, in our case, the fieriness (from dried red chili and candied jalapeños, also known as cowboy candy.) It’s totally crave-worthy. Enjoy these hot pickled sausages as a snack or an appetizer, but don’t expect them to last for long. They’ll get eaten fast!
It’s such a symphony of flavors. At the heat are those smoked sausages, with their meaty, smoky flavor. Thinly sliced onions and garlic add pungency, intense and aromatic. The chilies provide the heat and (via the cowboy candy) additional tang. Feel free to use the red chili of your choice to control the overall spiciness infused into the brine.
And then there’s all of the dried spices that give these hot pickled sausages such depth. Smoked paprika lends a sweet and smoky note, while coriander adds a hint of citrusy, nutty warmth. A pinch of salt brings out the natural flavors of the other ingredients, while allspice and cloves introduce a touch of sweet, spicy complexity. The cumin adds an earthy flavor, and the mustard seeds contribute a slight tang. Finally, the bay leaves, with their subtle, herbal aroma, tie the whole blend together.
Like this recipe? You’ll love these too:
- Cajun Pickled Eggs: You’ll either love them or hate them, but there’s no denying they’re unique!
- Homemade Extra-Spiced Cowboy Candy: Making these delicious treats is easy to do at home and so delicious.
- Chili Pickled Garlic: A tasty ingredient with so many use cases. And. it just looks good in the jar.
Hot Pickled Sausages
Ingredients
- 1 pound smoked sausages cut into 2-inch pieces
- 1 small onion thinly sliced
- 2 cloves garlic add a third for more pungency
- 1 cup apple cider vinegar
- 1/2 cup water
- 5 pickled jalapeño slices a.k.a. cowboy candy
- 1 small dried chili of your choice
- 1 teaspoon smoked paprika
- 1/2 teaspoon coriander
- Pinch salt
- 3 peas allspice
- 3 cloves whole buds
- 1/2 tsp. cumin
- 1/2 tsp. mustard seeds
- 2 bay leaves
Instructions
- Place the thinly sliced onion and garlic in the bottom of a dry, clean glass jar.
- Top the onion and garlic in the jar with the pickled jalapeños and syrup.
- Tightly stack the sausages in the jar.
- Place all the dry spices and salt in a saucepan. Pour in the water and vinegar. Bring the mix to a boil and simmer for 2 to 3 minutes. Then cool it down to room temperature.
- Pour the warm brine over the sausages. Cover the jar with a lid and place it in the refrigerator for three days. After three days, the appetizer is ready.
Notes
1. Boiled eggs can also be prepared using the same recipe. You can cook the eggs and sausages in the same jar.
2. For a gentler version, reduce the amount of cowboy candies
3. Add a little soy sauce and replace the vinegar with its rice counterpart and you’ll have sausages with an Asian flavor.