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A delicious plate of Pickled Summer Sausage with Mustard Eggs

Pickled Summer Sausage with Mustard Eggs

A tangy and savory snack or appetizer featuring zesty pickled summer sausage and creamy mustard eggs, perfect for any gathering or potluck.
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Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration Time 24 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound summer sausage sliced into 1/4-inch rounds, choose your favorite variety
  • 1 cup white vinegar for a sharp and tangy pickling base
  • 1/2 cup water to dilute the vinegar for a balanced pickling brine
  • 1/4 cup sugar to balance the tartness of the vinegar in the pickling liquid
  • 1 tablespoon pickling spice a blend of aromatic spices essential for pickling
  • 1 teaspoon crushed red pepper flakes optional, for a touch of heat and spicy kick
  • 2 cloves garlic smashed, to infuse the pickling liquid with a pungent aroma
  • 1 small onion sliced, adds a mild, sweet onion flavor to the pickled sausage
  • 6 large eggs hard-boiled and peeled, forming the base for the mustard eggs
  • 1/4 cup Dijon mustard for a tangy, sharp, and slightly spicy flavor in the egg mixture
  • 2 tablespoons mayonnaise adds creaminess and richness to the mustard egg filling
  • 1 tablespoon apple cider vinegar contributes a fruity tang and brightens the flavor of the eggs
  • 1 teaspoon sugar balances the acidity of the mustard and vinegar in the egg mixture
  • 1/2 teaspoon paprika for color and a mild, sweet pepper flavor in the egg topping
  • to taste g Salt and pepper season generously to enhance all the flavors
  • as needed g Fresh parsley chopped, for a fresh garnish and vibrant color

Equipment

  • Saucepan
  • Clean Jar
  • Airtight Container
  • Bowl

Method
 

  1. First, prepare the pickling liquid: In a saucepan, combine white vinegar, water, 1/4 cup sugar, pickling spice, crushed red pepper flakes (if using), and smashed garlic.
  2. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let the pickling liquid cool completely to room temperature.
  3. While the pickling liquid cools, prepare the summer sausage and onion: Place the summer sausage slices and sliced onion in a clean jar or airtight container.
  4. Once the pickling liquid is fully cooled, pour it over the sausage and onions in the jar, making sure they are fully submerged.
  5. Seal the jar and refrigerate for at least 24 hours before serving, allowing the flavors to meld and the sausage to pickle.
  6. Next, prepare the mustard eggs: Hard-boil and peel the 6 large eggs. Halve the peeled eggs lengthwise.
  7. In a separate bowl, mix together the Dijon mustard, mayonnaise, apple cider vinegar, 1 teaspoon sugar, paprika, salt, and pepper until well combined.
  8. Spoon the mustard mixture generously over the halved egg whites, or pipe it for a neater presentation.
  9. Garnish the mustard eggs with freshly chopped parsley just before serving.
  10. Serve the tangy pickled summer sausage alongside the creamy mustard eggs for a delightful snack or appetizer.

Notes

Feel free to adjust the amount of red pepper flakes for desired spice level. The longer the sausage pickles, the more intense the flavor will be. These are great for picnics or parties!