Penrose Pickled Sausage Recipe
These tangy and smoky pickled sausages are an easy refrigerator pickle that brightens sandwiches and makes for a perfect snack.
I first tried these pickled sausages when a friend brought a jar to a backyard cookout — they were tangy, smoky, and had a slow-building heat that kept people snacking long after the burgers were gone. This is an easy refrigerator pickle you can make in a single jar, no pressure canning required, and it brightens sandwiches, charcuterie boards, and late-night snacks. If you like bold, vinegary bites that pair with an alcohol-free beer and soft cheeses, you’ll want this in your fridge. For another creative way to use smoked sausage in a breakfast-for-dinner mood, try my twist on Sausage French Toast Roll-Ups.
Why you’ll love this dish
This pickled sausage recipe transforms pre-smoked sausage into a shelf of bold, tangy jars you can reach for all week. It’s quick to assemble, budget-friendly (2 pounds of smoked sausage goes a long way), and flexible — you can dial the heat up or down by adjusting the jalapeños and crushed red pepper. It’s ideal for game-day grazing, packed lunches, tailgate platters, or as a zippy addition to potato salad or deviled eggs.
How this recipe comes together
Before you gather the ingredients, here’s the quick process so you know what to expect: slice the smoked sausage, pack the jar with sausage and sliced jalapeños, simmer a simple vinegar-sugar brine with whole spices and garlic, pour the hot brine over the jar, seal and chill. The full assembly takes about 20 minutes active time; flavors mellow and marry in the refrigerator for at least three days.
Key Ingredients
- 2 lbs. smoked sausage — turkey kielbasa or Penrose-style smoked sausage works well. (Substitute: Chicken andouille or turkey kielbasa for more smoke; chicken sausage for lower fat.)
- 2 cups white vinegar — the backbone of the brine. (Substitute: apple cider vinegar for fruity acidity.)
- 1/2 cup water
- 1/2 cup sugar — balances the vinegar. Honey or maple syrup can be used but will change the flavor.
- 1 tbsp crushed red pepper — adjust to taste for heat.
- 1 tsp mustard seeds — adds a subtle pungency.
- 1 tbsp black peppercorns — whole for aromatic pockets in the jar.
- 2 tbsp pickling spice — contains bay leaf, coriander, allspice, etc. (Tip: toast briefly in a dry pan to wake the flavors.)
- 4 cloves garlic, peeled — leave whole for mellow garlic flavor.
- 5 jalapeño peppers, sliced — remove seeds for milder heat; keep them for maximum kick.
Notes: Use a large, clean glass jar (or several smaller jars) that seals tightly. Sterilize jars if you want extra shelf confidence, though this is a refrigerator-style pickle.
Step-by-step instructions
- Trim and slice the smoked sausage into bite-sized rounds, about 1/2-inch thick.
- Pack the sausage slices tightly into a large clean glass jar, leaving about 1/2 inch headspace.
- Layer sliced jalapeños evenly between sausage pieces so heat distributes through the jar.
- In a medium saucepan, combine the white vinegar, water, and sugar. Warm gently and stir until the sugar fully dissolves.
- Add the crushed red pepper, mustard seeds, black peppercorns, and pickling spice to the saucepan. Toss in the peeled garlic cloves.
- Bring the mixture to a simmer, then let it come to a gentle boil for 1–2 minutes to bloom the spices.
- Carefully pour the hot brine over the packed sausage and jalapeños, ensuring all solids are submerged.
- Seal the jar tightly while hot and let it cool to room temperature on the counter.
- Refrigerate the jar for at least three days before eating to allow flavors to meld. The longer it sits (up to a few weeks), the deeper the flavor.
01Ingredients
For the pickled sausages
02Method
- Preparation
- Brine Preparation
- Assembly
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0 OF 9 DONE03Recipe notes
- 01Use a large, clean glass jar that seals tightly. Sterilize jars if you want extra shelf confidence, though this is a refrigerator-style pickle.
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Best ways to enjoy it
Serve these pickled sausages straight from the jar as a snack with toothpicks. They’re also excellent sliced on:
- A charcuterie or game-day board with cheeses and pickles.
- Hearty sandwiches and hoagies for a tangy kick.
- Tossed into potato salad in place of plain sausage for extra brightness.
- Chopped into egg salad or used as a topping for loaded nachos.
For a sweet contrast, pair these with a soft cake after the savory snacking — try pairing the spread with a light slice of vanilla cake recipe for a backyard dinner dessert that balances flavors.
Storage and reheating tips
Refrigerate: Keep pickled sausages refrigerated at all times. They’re best within 2–4 weeks for quality; discard if you notice off smells, cloudiness, or mold.
Freezing: Not recommended — freezing changes texture and can make the sausage mushy.
Reheating: These are meant to be eaten cold or at room temperature. If you prefer warm, gently simmer a portion in a small saucepan (with a splash of the brine or water) for a few minutes — avoid boiling, which toughens the meat.
Food safety: Because this is a refrigerator pickle (not a tested water-bath canning recipe), do not store jars at room temperature long-term.
Recipe variations
- Smoked-pepper jam twist: Add 1 teaspoon smoked paprika and swap half the sugar for 2 tablespoons of molasses for barbecue notes.
- Sweet-and-spicy: Add thinly sliced red onions and increase sugar to 2/3 cup for a sweeter pickle that sandwiches love.
- Pickled egg combo: Add peeled hard-boiled eggs to smaller jars for a classic bar snack variation.
- Low-sodium option: Use low-sodium smoked sausage and reduce vinegar slightly; balance with extra spices and sugar to taste.
- Vinegar swap: Use 2 cups apple cider vinegar for a fruitier tang; for a gentler flavor, use 50/50 white and rice vinegar.
Your questions answered
How long before I can eat these?
A: Refrigerate for at least three days. Taste after three days; flavor improves over a week.
Can I safely can these for shelf-stable storage?
A: No — this recipe is a refrigerator pickle. Water-bath canning for meat requires tested, USDA-approved recipes. If you want shelf-stable pickles with meat, follow an established, tested canning recipe and process times.
How long do they keep in the fridge?
A: For best quality, consume within 2–4 weeks. Always check for off-odors, mold, or cloudiness before eating.
Can I use fresh sausage instead of smoked?
A: Cook raw sausage fully first, cool it, then pack and proceed with the pickling brine. Using pre-cooked smoked sausage gives the best texture and flavor here.
Is this very spicy?
A: Heat depends on jalapeños and crushed red pepper. Removing seeds reduces heat significantly. Start mild, then add more heat in subsequent jars if desired.
Conclusion
If you want to experiment with different regional takes on smoked sausage before pickling, this Penrose hot sausage recipe thread is a helpful reference. For a different spin, try my Sausage and Egg Casserole.
Appetizer
Appetizer
Appetizer
