Pickled Eggs with Sausage. Yum.

These pickled eggs with sausage are delicious and super easy to make. You can tweak the recipe pretty much any way you want. Last night I used jalapeno sausage and added lots of Louisiana Hot Sauce and red pepper flakes.  I hope they turn out super hot and spicy!  The following recipe is not spicy but still really delicious and flavorful.

A gallon of pickled goodness!

A few notes:

• The longer you leave them refrigerated before serving them, the stronger their flavor will be.  I recommend at least a week.

• You can use 3 cups of white vinegar instead of the combination of the three if that's all you have on hand. I like to use all three just to add a little color and flavor.

• This recipe makes enough pickling brine for a gallon jar or 3 quart jars. 

• Even though you are going to use sausage that is smoked and therefore already fully cooked, it's a good idea to slice the sausage and boil it for a couple of minutes to get the grease out.  Otherwise you will end up with quite a lot of grease floating in globs in the top of your jar.  Yuck!

• I will be including tips for cooking and peeling boiled eggs in a separate post, just in case you have struggled with this like I have and don't want to end up throwing pitted, messed up boiled eggs across the room and bouncing them off the wall in a Duree Fit.

INGREDIENTS:

Ball Pickling Spice

18 boiled eggs, peeled
1 large onion, chopped into large pieces
1 "rope" length link or 4 bun length links fully cooked sausage of your choice, sliced
3 cloves of garlic, peeled and left whole
2 cloves of garlic, chopped
2 1/2 cups distilled white vinegar
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
3 cups water
2 Tbsp pickling spice
3 bay leaves

Pickling brine.  Smells delicious.

INSTRUCTIONS:
Layer peeled eggs, sausage slices, whole garlic cloves, and onion in 3 quart jars or one gallon jar.  In a medium sauce pan, combine vinegar, water, and pickling spice. Bring to a boil and add chopped garlic and bay leaves.  Remove from heat and pour hot mixture into jar(s). Seal and refrigerate for 5 days to 2 weeks before serving.  ENJOY!!