Go Back

Pickled Eggs, Sausage, and Onions

A quick and delicious dish featuring tangy pickled eggs paired with savory sausage and onions, perfect for busy evenings or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 day
Servings: 4 servings
Course: Main Course, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pickled Eggs
  • 6 pieces hard-boiled eggs, peeled bonus points if you can do this without a fight
  • 1 cup white vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon pickling spice your new best friend for flavor
For the Sausage and Onions
  • 1 pound sausage (breakfast or Italian works beautifully)
  • 1 large onion, sliced don’t you love a good tear-jerker in the kitchen?
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

Pickling the Eggs
  1. In a saucepan, combine the vinegar, water, sugar, salt, and pickling spice over medium heat. Stir until the sugar dissolves.
  2. Once it’s all mixed, remove it from heat and let it cool slightly.
  3. Place the peeled hard-boiled eggs in a jar and pour the vinegar mixture over them.
  4. Seal it up and let those eggs sit in the refrigerator for at least 24 hours.
Cooking Sausage and Onions
  1. In a skillet, heat the olive oil over medium heat.
  2. Add the sliced onion and sauté until fragrant and slightly caramelized, about 5-7 minutes.
  3. Toss in your sausage, crumbling it as it cooks. Season with salt and pepper.
  4. Cook until the sausage is browned and cooked through, usually around 8-10 minutes.
Serving
  1. Serve the sausage and onions on a platter, accompanied by the pickled eggs.
  2. You can cut the pickled eggs in half or leave them whole for a delightful surprise.

Notes

Egg-peeling Tip: Peel eggs under cool running water for easier peeling. Not Just for Dinner: These pickled eggs are great as a snack or brunch addition. Experiment with spices to customize the pickle brine.