Hot Pickled Sausages
Servings 8 servings
Calories 191kcal
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.
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: 191kcal | Carbohydrates: 4g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 642mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg