Pickled Sausage · TradBowhunter-Ethical Predator

Pickled Sausage

Okay… I was food prepping some snacks the other day and realized this is probably one of those recipes everyone here may enjoy. Some of you might think it’s a little different, others might get that warm, “old-school recipe” feeling. Either way, here it is.

This pickled sausage is ridiculously easy and works with just about any smoked or cured sausage you’ve got. I’ve tossed in everything from wild smoked sausage to store-bought Polska Kielbasa and Little Smokies. Like jerky or pepperoni sticks, it’s the kind of snack that disappears fast at hunting camp, on the boat, or anywhere you’re spending time outdoors. Trust me—once you try it, you’ll be making it any chance you get.

Friendly reminder that I measure with my heart. Other than the vinegar and water, I’m guesstimating. Feel free to experiment.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

2 pounds sausage links
3 cups distilled white vinegar
1 cup water
2 teaspoons pickling spice
2 teaspoons pickling salt
30-40 whole black peppercorns
2 teaspoons dill seeds or a few springs of fresh
2 teaspoons celery seeds
2 teaspoons mustard seeds
2 teaspoons minced garlic
Red pepper flakes to taste
1 medium onion, thinly sliced (I usually use red)
Your favorite vegetables or whatever is on hand (carrots, green beans, peppers)

First, thaw your sausages and steam them in a covered pan with about an inch of water—just until they’re warm but cool enough to handle. Slice each link lengthwise and then into quarters and rinse off any extra grease under warm water.

Grab some clean quart jars—you’ll probably need 2-3 or more if you are using vegetables—and pack the sausages in along with onion and any vegetables you choose to use. No need to sterilize; this is a quick pickle that lives in the fridge.

Next, heat up the vinegar and water in a saucepan, toss in the rest of the ingredients, and bring it to a boil. Let it bubble for 5–7 minutes, stirring so nothing sticks.

Pour that hot pickling liquid over your sausages, seal the jars, and stash them in the fridge for 2–3 days (the longer you wait, the better they get). They’ll keep for up to three weeks, making them perfect quick grab snack.

12 comments