1. Prepare the Pickled Eggs
Boil the Eggs: Place eggs in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 10-12 minutes.
Peel the Eggs: Remove eggs from water, cool slightly, and peel.
Make Pickling Liquid: In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns, bay leaves, garlic, and red pepper flakes (if using). Bring to a boil, stirring to dissolve sugar and salt.
Pickle the Eggs: Place peeled eggs and sliced onion in a jar. Pour hot pickling liquid over eggs, ensuring they are fully submerged.
Refrigerate: Seal the jar and refrigerate for at least 24 hours (3-4 days for best flavor).
2. Cook the Sausage & Onions
Cook the Sausage: Heat 1 tablespoon of oil in a skillet over medium heat. Add sausage slices and cook for 6-8 minutes until browned. Remove and set aside.
Sauté the Onions: Add remaining oil to the skillet. Sauté onions (and bell pepper, if using) for 5 minutes until tender and slightly caramelized.
Season: Season sausage and onions with salt and pepper. Return sausage to the skillet and heat through for 2-3 minutes.
3. Assemble and Serve
Combine: Arrange pickled eggs, sausage, and onions on a platter.
Garnish: Garnish with parsley (optional).
Serve: Enjoy as an appetizer, snack, or light meal.
Tips:
Adjust the amount of red pepper flakes to your desired level of heat.
For a smoky flavor, use smoked sausage or kielbasa.
You can substitute other types of vinegar, such as apple cider vinegar or white wine vinegar.
Let the pickled eggs sit for longer to develop more intense flavors.
Enjoy your delicious Pickled Eggs, Sausage & Onions!
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