Description
A delightful snack combining tangy pickled summer sausage with creamy mustard eggs, perfect for gatherings and picnics.
Ingredients
- 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
- 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
- Place the sliced summer sausage and sliced onion in a clean jar or airtight container.
- In a saucepan, combine the white vinegar, water, sugar, pickling spice, crushed red pepper flakes, and smashed garlic. Bring to a boil, ensuring the sugar dissolves completely.
- Let the liquid cool before pouring it over the sausage and onions, ensuring everything is fully submerged.
- Seal the jar and refrigerate it for at least 24 hours before serving.
- For the mustard eggs, boil the eggs, then peel and halve them.
- In a bowl, mix the Dijon mustard, mayonnaise, apple cider vinegar, sugar, paprika, salt, and pepper. Spoon the mixture over the halved eggs and garnish with chopped parsley.
- Serve the pickled summer sausage alongside the mustard eggs for a delightful snack.
Notes
Make sure to experiment with different spices in your brine for unique flavors. Properly sealing your container ensures freshness.
