Pickled Sausages
Tangy, quick-pickled sausages with carrots and onions, ready in just 20 minutes. A zesty snack or appetizer that's perfect for using up leftover sausages.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 12g
Ingredients
- 4 links cooked sausages
- 1 medium carrot
- 1 medium onion
- 1 leaf bay leaf
- 1 cup white vinegar
- 1 cup water
Instructions
- 1
Slice the 4 sausages into 1/2-inch rounds. Peel and slice the 1 carrot into thin rounds, and slice the 1 onion into thin half-moons.
- 2
In a medium saucepan, combine the 1 cup vinegar, 1 cup water, and 1 bay leaf. Bring to a boil over high heat, then reduce to a simmer.
- 3
Add the sliced sausages, carrot, and onion to the simmering liquid. Cook for 5 minutes, until the vegetables are slightly tender but still crisp.
- 4
Remove from heat and let cool for 5 minutes. Transfer everything to a jar or bowl, making sure the liquid covers the sausages and vegetables.
- 5
Serve warm or chilled. Store in the fridge for up to a week.
Tools you’ll need
- medium saucepan
- cutting board
- knife
- jar or bowl
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