Pickled Egg and Sausage Snack

This tasty treat is easy to make, and an all-time favorite camp snack

By author of Timber 2 Table Wild Game Recipes Print Recipe
6-10
serves
Easy
difficulty

Jars of pickled eggs and sausages have long been a deer-camp staple. This recipe blends the best of both worlds into one jar of snacking goodness. We use Team Realtree Sausage from Uncle John’s Pride, fresh eggs from a neighbor’s chicken coop, and sliced red onions and jalapeno peppers for extra flavor.

Grill the sausage for extra flavor.

To add depth to the sausage flavor, we grill the link before cutting it into sections to add to the jar. It gives the finished product a slightly smokey flavor. You don’t have to just eat these at camp. Once you taste them, you will want to keep a jar in the refrigerator to snack on all the time.

Seal the jar and store in the refrigerator for at least 24 hours before eating.

Ingredients

 

1 dozen eggs, boiled and peeled

1 pound smoked sausage, grilled and cut into 1- to 2-inch sections

1 red onion, sliced

1 jalapeno pepper, sliced

Brine

1/4 cup brown sugar

2 tablespoons whole mustard seed

1 tablespoon fennel seed

1 tablespoon Kosher salt

2 cups apple cider vinegar

2 cups white vinegar

1 cup water

2 whole bay leaves

Pinch of red pepper flakes

2 whole star anise

 

Cooking Instructions

Layer the peeled eggs, sausage, onion and jalapeno slices in a 2-quart mason jar.

Slice the onions and peppers, cut the sausage into links and peel the boiled eggs.

In a large pot, blend the brine ingredients and bring to a boil. Remove the brine from the heat and allow it to cool slightly.

Fill the jar and pour over the brine.

Pour the brine into the jar to completely cover the eggs and sausage. Refrigerate 24 hours before eating. Keep the jar refrigerated.

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