Delight in this tangy and savory combination of Pickled Summer Sausage and Mustard Eggs. It’s ideal for snacks, appetizers, or adding a touch of flavor to your gatherings!
Ingredients
For the Pickled Summer Sausage
- 1 pound summer sausage, sliced into 1/4-inch rounds
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon pickling spice
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- 2 cloves garlic, smashed
- 1 small onion, sliced
For the Mustard Eggs
- 6 large eggs
- 1/4 cup Dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
- Prepare Pickled Summer Sausage:
- In a saucepan, combine the white vinegar, water, sugar, pickling spice, crushed red pepper flakes (if using), and garlic. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool to room temperature.
- Place the summer sausage slices and sliced onion in a clean jar or airtight container. Pour the cooled pickling liquid over the sausage and onions, ensuring they are fully submerged. Seal and refrigerate for at least 24 hours before serving.
- Prepare Mustard Eggs:
- Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat, drain, and cool under cold running water. Peel the eggs once cool.
- In a bowl, mix the Dijon mustard, mayonnaise, apple cider vinegar, sugar, paprika, salt, and pepper. Halve the peeled eggs and spoon the mustard mixture over the egg halves. Garnish with chopped parsley.
- Serve:
- Serve the pickled summer sausage alongside the mustard eggs for a tangy and savory snack or appetizer.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Serving Size: 4 servings
- Calorie Count: 200 kcal per serving
Notes
- Storage: Pickled sausage can be made ahead and stored in the refrigerator for up to 2 weeks. Mustard eggs are best enjoyed within a few days of preparation for optimal freshness.
Conclusion
This Pickled Summer Sausage with Mustard Eggs platter is a perfect addition to your snack or appetizer lineup. With its mix of tangy pickles and creamy mustard eggs, it’s sure to please any crowd. Enjoy these savory treats at your next gathering or as a delightful everyday snack!
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Pickled Summer Sausage with Mustard Eggs
- Total Time: 25 minutes
Description
Ingredients
Scale
For the Pickled Summer Sausage:
- 1 pound summer sausage, sliced into 1/4-inch rounds
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon pickling spice
- 1 teaspoon crushed red pepper flakes (optional)
- 2 cloves garlic, smashed
- 1 small onion, sliced
For the Mustard Eggs:
- 6 large eggs
- 1/4 cup Dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- For the Pickled Summer Sausage:
In a saucepan, combine the white vinegar, water, sugar, pickling spice, crushed red pepper flakes, and garlic. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool to room temperature. - Place the summer sausage slices and sliced onion in a clean jar or airtight container. Pour the cooled pickling liquid over the sausage and onions, making sure they are fully submerged. Seal and refrigerate for at least 24 hours before serving.
- For the Mustard Eggs:
Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat, drain, and cool under cold running water. Peel the eggs once cool. - In a bowl, mix the Dijon mustard, mayonnaise, apple cider vinegar, sugar, paprika, salt, and pepper. Halve the peeled eggs and spoon the mustard mixture over the egg halves. Garnish with chopped parsley.
- Serve the pickled summer sausage alongside the mustard eggs for a tangy and savory snack or appetizer.
Notes
Pickled sausage can be made ahead and stored in the refrigerator for up to 2 weeks. Mustard eggs are best enjoyed within a few days of preparation for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes