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


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

How to Make Pickled Sausage and eggs


  • 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

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About Pickled Sausage and eggs

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

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