Hot Pickled Sausages

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!

Hot Pickled Sausages
Hot pickled sausages with all of the ingredients that make them so good

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:

50 Easy Jalapeño Recipes ebook cover

50 Easy Jalapeño Recipes

$4.99 (ebook)

Want more ways to use your jalapeños? These 50 tasty recipes all star this popular chili. All easy to make and many quick too! From appetizers to desserts. PDF AND EPUB provided. Kindle ready.

Hot Pickled Sausages

Hot Pickled Sausages

5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Marinating Time 3 days
Total Time 3 days 15 minutes
Course Appetizer
Servings 8 servings
Calories 191 kcal

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

Keep the sausages refrigerated to maintain taste and freshness. 
Variations:
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.

Nutrition

Calories: 191kcalCarbohydrates: 4gProtein: 7gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 642mgPotassium: 190mgFiber: 1gSugar: 1gVitamin A: 308IUVitamin C: 2mgCalcium: 21mgIron: 1mg
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on March 29, 2024 to include new content.
5 from 1 vote (1 rating without comment)
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