Description
This Pickled Sausage, Eggs, and Jalapeños platter is a zesty and satisfying combination that’s perfect for any gathering. Enjoy tangy pickled sausage, creamy mustard eggs, and spicy jalapeños for a deliciously unique snack or appetizer.
Ingredients
Scale
For the Pickled 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
- 2 cloves garlic, smashed
- 1 small onion, sliced
- 1–2 jalapeños, 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 Sausage:
In a saucepan, combine the white vinegar, water, sugar, pickling spice, 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, sliced onions, and jalapeños in a clean jar or airtight container. Pour the cooled pickling liquid over the sausage, onions, and jalapeños, 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 sausage, mustard eggs, and sliced jalapeños together for a zesty and satisfying 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