Pickled Sausage and eggs

Teri Halbrook


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.

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Stove Top


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


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

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Beef
Regional Style: Polish