MOJO's Pickled Egg and Sausage (makes a gallon)
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Ingredients
- 24 eggs, boiled and peeled
- 28 ounces smoked sausage, boiled or grilled cut into 1- to 2-inch sections I used original Eckrich smoked sausage
- 1 red onion, sliced
- 4 jalapeno peppers, sliced
- 7 mini cucumbers
- 1 large Marconi pepper (bell pepper is fine to) sliced
- 1 head garlic peeled
- Brine
- 1/2 cup brown sugar
- 2 tablespoons whole mustard seed
- 2 tablespoons peppercorns
- 1 tablespoon Kosher salt or pickling salt
- 2 cups apple cider vinegar (you can use any vinegar you like I put in a splash of balsamic)
- 3 cups white vinegar
- 2 cups water
- 4 whole bay leaves
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon dill
- 1 teaspoon onion powder (might want a tad more)
- 1 teaspoon garlic powder (might want a tad more)
Directions
- I boil or grill the sausage first, even though I use a precooked sausage I wanted to cook out some of the fat. I think you could totally add it without cooking but I don't like that thought of fat floating in the jar although it may keep longer because the preservatives are still in it. I opted to boil mine on this run as I thought it would better for preserving in this manner. Keep in mind you are storing it in vinegar so I would say it should be good for 2 weeks give or take a few days... I am not an expert on this matter so I am not positive, some blogs I have read 2 weeks, others have said 1 year.. the years seems long to me but again I am not an expert on this and I don't want anyone to get sick... use good judgement.
- 1. Slice the onions and peppers, cut the sausage into sections and peel the boiled eggs.
- 2 Layer the peeled eggs, sausage, onion and jalapeno slices, peppers, cucumbers, pepper and garlic in a gallon jar
- 3. 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.
- 4. Fill the jar totally tight and pour over the brine completely cover the eggs and sausage.
- 5 Refrigerate 2 days to 1 week before eating. Keep the jar refrigerated.
Notes
- When I first did this I made it with 30 eggs so I had to use another jar but I think you could fit 24 into the gallon with everything else it will be tight, I adjusted the recipe to the best of what I thought would work
- You can use what ever vinegar you like I put in a splash of balsamic as well
- You might have extra brine, I tried to approx. the best I could, but would rather you have a little more then not enough.
