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Pickled Eggs & Sausage

by on March 17, 2010 in Canning March 17, 2010 Canning
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

After scouring the internet (to no avail) looking for a good recipe for pickled eggs and/or pickled sausage, I came up with this recipe. It took a lot of trial and error. These are wicked addictive and easy!

You can leave out the crushed red pepper flakes, but even with it, these are not hot. They make incredibly good egg salad, too!

Ingredients

  • 2 pounds Linguica Links, Cut Into 1" Pcs.
  • 30 whole Hard Boiled Eggs, Free Range
  • 1 whole Onion, Sliced Lengthwise
  • 4 teaspoons Crushed Red Pepper Flakes
  • _____
  • FOR THE BRINE:
  • ½ cups Brown Sugar
  • 2 Tablespoons Mustard Seed
  • 1 Tablespoon Fennel Seed
  • 1 Tablespoon Coriander Seed
  • 1 Tablespoon Kosher Salt
  • 4 cups Cider Vinegar
  • 2 cups White Vinegar
  • 1 cup Water
  • 4 whole Bay Leaves
  • 5 whole Star Anise

Preparation

Mix brine ingredients in a large stockpot. Bring to a boil to dissolve everything and then remove from heat and cool.

Bring a pot of water to boil and cook linguica slices for 5 minutes to remove fat. Drain.

In four 1-quart mason jars; layer sliced onion, eggs and linguica until the jar is full. Cover the mixture with the brine and add 1 teaspoon of crushed red pepper flakes per jar and spoon in the leftover spices from the brine. Make sure each jar gets a star anise.

Refrigerate for at least a day. These are great within hours of making and they are very hard to stay out of.
The eggs make wicked good egg salad!

Keep refrigerated.

13 Comments

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JANINE WILLIAMS on 8.2.2020

To Natasha, I kinda think your comment is quite unfair when you don’t say why. Was it too vinegar-y, too spicey, too greasy? what?? Some feedback would be nice for others that might want to try this… thx

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Natasha on 10.6.2019

Hi there!
We wanted to love these but to be honest we could only take one bite and that’s was it. We were so sad, not to mention the cost of the ingredients we wasted. Sorry but we have to throw everything out…and we are seasoned canners and cooks in this house so nothing was missed in the recipe. Not sure what went wrong here.

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Joanna on 6.23.2018

How long does this keep for in the fridge?

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nattiesmom on 4.5.2011

Thank you. I finally found some whole star anise and I’m anxious to try this recipe tomorrow!

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mainedish on 11.13.2010

I get my whole star anise at the natural food store. They have more spices to choose from and they are cheaper and fresher than the packaged spices at the grocery store. You can leave out the star anise if you cannot find them, but they look so pretty in the jar!

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edmisar on 10.7.2021

i’ve never thought to add sausage to pickled eggs, but this is beautiful. thank you for sharing!

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bonnie on 12.30.2012

Made these for the guys at Christmas. We kept one for us and LOVE them! Thanks for a Keeper.

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BennMary on 11.2.2010

I made two quarts and gave one to my mom-in-law who LOVED them and LOVED the eggsalad she made with it, as did her father :) Big hit with them. I didn’t add all the crushed red pepper, because I’m a wimp, but next time I will add the full amount.

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