Pickled Eggs Sausage & Onions

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### 👩‍🍳 **How to Make It:**

#### 1. **Prep Your Ingredients**
Boil and peel your eggs, slice your sausage into bite-sized rounds, and thinly slice your onions. You can use raw onions, or sauté them for a sweeter, mellow flavor.

#### 2. **Make the Pickling Brine**
In a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, and chili peppers if using. Bring to a gentle boil, stirring until the sugar and salt dissolve. Remove from heat and let it cool slightly.

#### 3. **Layer and Pour**
In your clean glass jar or container, layer the eggs, sausage slices, and onions. Pour the warm brine over everything until completely submerged. You can gently press the ingredients down to pack them tightly.

#### 4. **Seal and Chill**
Seal the jar and refrigerate for **at least 24 hours**, though 3–5 days will yield the boldest flavor. Shake the jar occasionally to redistribute the brine.

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### 🥄 **Serving Suggestions**

– Straight from the jar as a protein-packed snack
– Chopped into salads for a tangy twist
– Paired with crackers, cheese, and pickles for a snack board
– Sliced on top of toast or rye bread for a rustic open-faced sandwich
– With a cold beer — just like they used to serve it in the corner bar!

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### 💡 **Tips & Variations**

– **Add beet juice** for a stunning pink hue and earthy flavor
– **Use different vinegars** like apple cider or malt for a new twist
– **Add jalapeños or hot sauce** to kick up the heat
– **Try smoked paprika or bay leaves** in the brine for extra depth
– **Swap the sausage** with chorizo or even pepperoni for a spicier version

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### 🧡 **A Recipe That Keeps on Giving**

This isn’t just a one-and-done dish. In fact, **Pickled Eggs, Sausage & Onions** gets **better the longer it sits**, which means it’s a perfect make-ahead recipe. Keep a jar in the fridge and you’ve always got a bold, protein-rich snack ready when hunger strikes.

Whether you grew up with this dish or are just discovering it, one bite and you’ll see why it’s stood the test of time — bold, briny, and full of flavor.

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**Tried this recipe?** I’d love to hear how you made it your own — tag your photos, drop your twists, or tell me your favorite way to serve it! 🥚🌭🧅

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Let me know if you’d like a printable recipe card or a version tailored for spicy lovers, keto diets, or party platters!