Pin it
I discovered these Tangy Sausage Bites while looking for easy party snacks and they've become my go-to recipe. The way the vinegar and spices transform regular sausage into these zesty flavorful bites is amazing. Every time I bring them to gatherings people are surprised by how addictively good they are.
Why Make These
What I love most about these pickled bites is how versatile they are. They're perfect for everything from casual snacking to fancy charcuterie boards. Plus they last for weeks in the fridge which means I always have something tasty on hand for unexpected guests or late night cravings.
What You Need
- Sausage: Cooked and sliced; any variety works.
- White Vinegar: Essential for the tangy pickling base.
- Apple Cider Vinegar: Adds a hint of sweetness and depth.
- Pickling Salt: Ensures balanced flavor; regular salt works too.
- Garlic: Fresh and crushed for bold flavor.
- Bay Leaves: Aromatic touch to enhance the pickling liquid.
- Red Pepper Flakes: Optional for a spicy kick.
- Water: To dilute the vinegar mixture.
How to Make Them
- Prepare the Sausage:
- If not already cooked, bake at 350°F for 35-40 minutes or boil for 10-15 minutes. Cool and slice.
- Clean the Jars:
- Wash jars thoroughly. Place bay leaves and garlic at the bottom of each jar.
- Pack the Jars:
- Add sliced sausage, leaving some space at the top.
- Make the Pickling Liquid:
- Heat white vinegar, apple cider vinegar, water, pickling salt, and red pepper flakes in a pot until boiling.
- Fill and Seal:
- Pour the hot pickling liquid over the sausage, ensuring it's fully submerged. Seal jars tightly.
Pin it
Wait and Enjoy
The hardest part is waiting those first couple days but it's so worth it. I love checking on them and watching the flavors develop. After that initial waiting period they just keep getting better and better.
Pick the Right Sausage
I've tried this recipe with all kinds of sausage and honestly they all turn out great. My personal favorite is smoked sausage but turkey sausage works wonderfully too especially when I want something lighter. Using pre-cooked sausage makes the whole process so much quicker.
Storage and Safety
I always keep a close eye on the liquid level and make sure to use clean utensils each time. These little details really help them last longer in the fridge. I write the date on my jars so I can keep track of how long they've been pickling.
Customize Your Flavors
My favorite part about this recipe is playing with different spice combinations. Sometimes I'll add mustard seeds for a bit of bite or throw in some dill for a fresh twist. Each batch becomes its own unique creation.
Quick Tips for Success
- Always use clean jars and utensils to avoid contamination.
- Cut sausage into even pieces for consistent pickling.
- Boil the pickling liquid to properly infuse flavors.
- Ensure jars are sealed tightly to preserve freshness.
- Let the sausage sit for a few days for the best flavor.
Pin it
Frequently Asked Questions
- → How long do these pickled sausages last?
- Refrigerated pickled sausages last 1-2 weeks. For longer storage, process sealed jars in a water bath for 15 minutes and store in a cool pantry.
- → What kind of sausage works best?
- Any fully cooked sausage works well - beef, pork, chicken or turkey. Just ensure it reaches proper internal temperature before pickling.
- → Why do I need to sterilize the jars?
- Sterilizing jars kills harmful bacteria that could cause spoilage. Boil jars for at least 10 minutes before using to ensure food safety.
- → Can I adjust the spiciness?
- Yes, the red pepper flakes are optional. You can omit them entirely or adjust the amount to control the heat level.
- → Why wait several days before eating?
- The waiting time allows the flavors to fully develop as the sausage absorbs the brine. While edible immediately, 2-4 days gives the best taste.