PICKLED EGGS, SAUSAGE & ONIONS

Name: PICKLED EGGS, SAUSAGE & ONIONS
Prep time: 10 min
Cook time: 15 min
Yield: 4 people
Ingredients: 6 large hard-boiled eggs; 1 ½ cups pickling liquid; 1 lb Cooked sausage; 1 medium onion; 2 tablespoon olive oil; 1 teaspoon dried thyme; salt and pepper to taste; Fresh parsley for garnish

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Servings
4 people
Calories
300 kcal
Course
Appetizer
Cuisine
American

PICKLED EGGS, SAUSAGE & ONIONS

Iris Warren

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This Pickled Eggs, Sausage & Onions dish is a tangy, savory combination of hard-boiled pickled eggs, hearty sausage, and sweet onions. It’s a flavorful, easy-to-make snack or appetizer that’s perfect for a picnic or party.

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Ingredients

Servings

6 large hard-boiled eggs peeled
1 ½ cups pickling liquid from jarred pickled eggs or make your own using vinegar, water, salt, and sugar
1 lb Cooked sausage Italian sausage, kielbasa, or any preferred variety, sliced
1 medium onion thinly sliced
2 tablespoon olive oil
1 teaspoon dried thyme optional
salt and pepper to taste
Fresh parsley for garnish optional

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Instructions

If making your own pickling liquid, combine equal parts vinegar and water with 1 tablespoon salt and 1 tablespoon sugar. Bring it to a simmer until the sugar and salt dissolve. Let it cool completely.
Place the peeled hard-boiled eggs in a jar or airtight container. Pour the cooled pickling liquid over the eggs, making sure they are fully submerged. Seal and refrigerate for at least 2 hours, or overnight for best results.
In a large skillet, heat the olive oil over medium heat. Add the sliced sausage and cook for 5-7 minutes until browned and crispy on the edges.
Add the thinly sliced onions to the skillet with the sausage and sauté for another 5 minutes until softened and golden brown. Season with thyme, salt, and pepper.
To serve, arrange the pickled eggs on a platter with the sautéed sausage and onions. Garnish with fresh parsley if desired.
Serve as an appetizer or side dish, and enjoy the tangy, savory flavors!

Notes

You can use any type of sausage you prefer—smoked, spicy, or mild sausages all work well.
For a more intense flavor, let the pickled eggs sit in the pickling liquid for a longer period.
This dish is also great served with crackers or bread for a fuller snack.
Leftover pickled eggs and sausage can be stored in the refrigerator for up to 3 days.
If you want to make a spicy version, add chili flakes or hot sauce to the pickling liquid or the sausage and onions.
You can also add pickled peppers or other pickled vegetables for an added tang.