Real Recipes From Real Home Cooks ®

pickled sausage and eggs

Recipe by
Teri Halbrook
perris, CA

when I was younger my mom used to make this but with just the sausage and vinegar. Since I loved pickled eggs I thought why not combine the two. Found one close to what I wanted and came up with my own. Thiers uses apple cider vinegar and sugar. I wasn't to hip on the sugar. So I tried it my way and its a hit with us.

method Stove Top

Ingredients For pickled sausage and eggs

  • 2 pkg
    beef keilbasa
  • 24 oz
    red wine vinegar
  • 12 oz
  • 12
    eggs boiled and peeled
  • 2 Tbsp
    pickling spice
  • 1
    onion chopped
  • 5 clove

How To Make pickled sausage and eggs

  • 1
    Make sure Eggs are boiled and peeled, rinse to remove any shell left on them. Set aside to dry.
  • 2
    Slice Beef kielbasa into 1 to 1 1/2 inch pieces. Place in large pot.
  • 3
    Add eggs, onion, pickling spice and garlic.
  • 4
    Cover with Red wine Vinegar and water.
  • 5
    Bring to boil. Cover and reduce heat, simmering for 45 mins
  • 6
    Remove from heat let cool to room temp.
  • 7
    Using a large clean empty jar spoon in sausage, eggs and onions.(I used a 64oz empty jar, had some left over but I ate them)
  • 8
    Ladle in liquid until covered. Place cap on jar and refrigerate 24 hrs.
  • 9
    Next day skin off any hardened fat
  • 10
    keep refrigerated. should keep at least 2 to 3 wks. if they last that long

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