Pickled Eggs, Sausage, and Onions
A quick and delicious dish that combines the tanginess of pickled eggs with savory sausage and sweet caramelized onions, perfect as an appetizer or side dish.
Ingredients
Main Ingredients
- 6 large large eggs For pickling.
- 1 cup cooked sausage Pork, turkey, or plant-based options work well.
- 1 medium onion, sliced For sautéing and layering.
Pickling Liquid
- 1.5 cups vinegar White or apple cider vinegar.
- 1 tablespoon sugar Adds a touch of sweetness.
- 1 tablespoon salt Essential for seasoning.
- 1 teaspoon dried red pepper flakes Adjust to taste for spiciness.
- 1 teaspoon black peppercorns For a gourmet flavor.
Garnish (Optional)
- fresh herbs like dill or parsley For garnish.
Instructions
Cooking the Eggs
- Hard-boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, cover, remove from heat, and let them sit for 12-15 minutes. Transfer to a bowl of ice water to cool down before peeling.
Preparing the Sausage
- In a skillet, cook the sausage over medium heat until golden brown and crispy. Set aside.
Sautéing the Onions
- In the same skillet, add the sliced onions and cook until soft and slightly caramelized, about 5-7 minutes.
Mixing the Pickling Liquid
- In a separate bowl, combine the vinegar, sugar, salt, red pepper flakes, and black peppercorns. Stir until the sugar and salt dissolve.
Assembling the Dish
- In a jar, layer the sliced onions, hard-boiled eggs, and cooked sausage. Pour the pickling liquid over the layers, ensuring the eggs are fully covered. Seal the jar and refrigerate for at least 24 hours.
Enjoying
- After chilling, the dish is ready to serve. Store in the fridge for up to a week.
Notes
Don't worry if your pickling liquid looks cloudy; it adds to the flavor! Feel free to adjust spices and vegetables to your liking.