Pickled Eggs, Sausage & Onions

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The tangy, slightly sweet flavor of the pickled eggs pairs wonderfully with the smoky, hearty sausage and the caramelized sweetness of the onions. This dish is a perfect balance of flavors, with each bite offering a satisfying contrast of textures and tastes.

  1. Ingredients:
  • 6 large eggs
  • 1/2 lb smoked sausage, sliced into 1/4-inch rounds
  • 1 medium onion, thinly sliced
  • 1 tablespoon olive oil
  • 2 cups pickled beet juice (or white vinegar if you prefer non-beet pickled eggs)
  • 1 tablespoon sugar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon black peppercorns
  • 2 bay leaves
  • 1 garlic clove, smashed
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes (optional for heat)

Directions:

  1. Prepare the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 10-12 minutes. Once done, transfer the eggs to an ice bath to cool, then peel the eggs.
  2. Prepare the Pickling Liquid: In a small saucepan, combine the beet juice (or white vinegar), sugar, mustard seeds, peppercorns, bay leaves, garlic, salt, and red pepper flakes. Bring to a simmer over medium heat, stirring occasionally until the sugar and salt dissolve. Remove from heat and allow the pickling liquid to cool to room temperature.
  3. Pickling the Eggs: Place the peeled eggs in a clean, sterilized jar. Pour the cooled pickling liquid over the eggs, ensuring they are fully submerged. Seal the jar and refrigerate for at least 24 hours (up to 3-4 days) for the flavors to develop.
  4. Sauté the Sausage & Onions: While the eggs are pickling, heat olive oil in a skillet over medium heat. Add the sausage slices and cook for 4-5 minutes until browned and slightly crispy. Remove from the skillet and set aside.
  5. In the same skillet, add the sliced onions and cook for 4-5 minutes, or until they are soft and caramelized.
  6. Serve: Once the eggs are pickled, slice them into halves or quarters and serve alongside the sautéed sausage and onions. Garnish with fresh herbs, if desired.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 1 day (for pickling)
Kcal: 210 kcal | Servings: 4 servings

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