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Pickled Eggs and Sausage: A Tangy Delight

Pickled eggs and sausage is a beloved dish that combines the tangy flavor of pickled eggs with the smoky richness of sausage. This recipe is not only a delicious snack but also serves as a great way to preserve leftover ingredients. The combination of hard-boiled eggs and smoked sausage, pickled in a seasoned brine, creates a protein-packed treat that is perfect for gatherings or as a savory addition to any meal.

Origin of the Dish

The tradition of pickling foods, including eggs and sausages, dates back centuries as a preservation method. This dish is particularly popular in the Midwest United States, where it is often served as a bar snack. The unique combination of flavors has made it a staple in many households, especially during gatherings and celebrations.

Ingredients

For the Pickled Eggs and Sausage:

• 12 large hard-boiled eggs, peeled
• 1 pound smoked sausage (e.g., Lit’l Smokies)
• 1 medium yellow onion, sliced

For the Pickling Brine:

• 2 cups white vinegar
• ¾ cup water
• ¼ cup red wine vinegar
• 1 tablespoon salt (preferably pickling salt)
• 1 tablespoon pickling spice
• 1 teaspoon black peppercorns
• 1 teaspoon crushed red pepper flakes
• 2 cloves garlic, lightly crushed

Method of Preparation

1. Prepare Hard-Boiled Eggs: Place large eggs in a pot of cold water and bring to a boil. Once boiling, turn off the heat and let them sit for 14 minutes. Transfer to an ice bath to cool before peeling.
2. Make the Brine: In a saucepan, combine white vinegar, water, red wine vinegar, salt, pickling spice, black peppercorns, crushed red pepper flakes, and garlic. Bring to a boil, then reduce to simmer for about 10 minutes until the salt dissolves. Allow the brine to cool to room temperature.
3. Layer Ingredients: In clean quart jars, layer the sliced onions, hard-boiled eggs, and smoked sausage alternately.
4. Add Brine: Pour the cooled brine over the layered ingredients until fully submerged. Seal jars with lids.
5. Refrigerate: Let the jars sit in the refrigerator for at least one week before consuming for optimal flavor. They can be stored in the fridge for up to three months.

Cooking Tips and Common Mistakes

• Use Older Eggs: Older eggs are easier to peel than fresh ones.
• Avoid Cloudy Brine: Use pickling salt instead of table salt to prevent cloudiness.
• Experiment with Flavors: Feel free to add spices like dill or jalapeños for added flavor.
• Don’t Rush Pickling Time: Allow at least one week for flavors to develop fully.

Serving Tips

Pickled eggs and sausage can be served as an appetizer or snack at parties. They pair well with crackers or can be enjoyed straight from the jar. For an interesting presentation, serve them on a platter with toothpicks for easy eating.

Health Benefits of Ingredients

• Eggs: High in protein and essential vitamins such as B12 and D.
• Sausage: Provides protein but should be consumed in moderation due to higher fat content.
• Onions: Rich in antioxidants and may help reduce inflammation.
• Vinegar: May aid digestion and has antibacterial properties.

Interesting Facts

• Pickled eggs are often associated with bars in the Midwest where they are served as snacks alongside beer.
• The vibrant colors of pickled eggs can be enhanced by adding beet juice or using red onions.

Summary Recipe

Ingredients:

• 12 hard-boiled eggs
• 1 lb smoked sausage
• 1 onion
• Brine: vinegar (2 cups white + ¼ cup red wine), water (¾ cup), salt (1 tbsp), spices

Instructions:

1. Hard boil and peel eggs.
2. Prepare brine by boiling ingredients together.
3. Layer onions, eggs, and sausage in jars.
4. Pour brine over layers; seal jars.
5. Refrigerate for one week before enjoying.

This delightful dish is loved for its unique flavor profile and ease of preparation. Whether enjoyed at home or shared at gatherings, pickled eggs and sausage are sure to be a hit!

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