Dugan Get Your Grimy Hands Off Those Pickled Sausages
Looking for a bold, tangy snack that packs a punch? Enter "Dugan Get Your Grimy Hands Off Those Pickled Sausages," a no-fuss recipe that transforms smoky kielbasa or bratwurst links into a zesty, pickle-brined delight. Infused with a medley of white vinegar, garlic, pickling spices, and a fiery touch of red pepper flakes, this recipe delivers big flavor with minimal effort. Perfect for meal prep or entertaining, these sausages are quick to assemble and only get better with time as they soak up the vibrant brine. Serve them chilled as a spicy snack, a hearty addition to a charcuterie board, or your secret weapon at your next gathering. With just 15 minutes of prep and a few days of patience, these tangy, garlicky bites will have everyone reaching for the jar—so be ready to guard them from nosy snackers like Dugan!
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Recipe Information
Ingredients
- 6 links Fully cooked smoked sausages (e.g., kielbasa or bratwurst)
- 2 cups White vinegar
- 1 cup Water
- 2 tablespoons Pickling spice
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 cloves Garlic cloves, peeled and smashed
- 2 leaves Bay leaves
- 1 teaspoon Red pepper flakes
- 3 sprigs Fresh dill sprigs (optional)
- 1 jar Sterilized 1-quart glass jar with lid
Instructions
Cut the smoked sausages into 2-inch lengths, or leave them whole if they fit in the jar easily.
In a medium saucepan, combine the white vinegar, water, pickling spice, sugar, salt, garlic cloves, bay leaves, and red pepper flakes. Bring the mixture to a low boil, stirring to dissolve the sugar and salt, then reduce heat and simmer for 5 minutes.
Place the sausage links (or pieces) into the sterilized glass jar, packing them snugly but not too tightly.
Optional: Add fresh dill sprigs in between the sausages for extra flavor.
Carefully ladle the hot brine mixture into the jar until the sausages are fully submerged, ensuring the garlic cloves and spices are evenly distributed.
Gently tap the jar on the counter to release any trapped air bubbles. Add more brine if needed, leaving about 1/2 inch of headspace at the top of the jar.
Seal the jar tightly with the sterilized lid and let it cool to room temperature.
Once cooled, refrigerate the jar for at least 3 days to allow the flavors to develop. The longer they sit (up to 2 weeks), the better the flavor will be.
Serve chilled as a snack, appetizer, or part of a charcuterie board. Make sure to tell Dugan to back off!
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 3.0 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 223 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
