Mustard Pickled Eggs with Summer Sausage
Instructions:
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Prepare the Brine:
- In a medium saucepan, combine vinegar, water, yellow mustard, Dijon mustard, sugar, mustard seeds, turmeric, salt, black peppercorns, and garlic.
- Bring to a gentle boil, whisking until the sugar is dissolved. Remove from heat and let the brine cool slightly.
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Assemble the Pickling Jar:
- In a large, sterilized glass jar, layer the peeled hard-boiled eggs and sliced onion. Pour the slightly cooled mustard brine over the eggs, ensuring they are fully submerged.
- Seal the jar tightly and let it cool to room temperature.
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Pickling Process:
- Refrigerate the jar for at least 3 days, though the flavor will deepen over 1-2 weeks. Shake the jar gently every few days to redistribute the brine and flavors.
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Serve:
- Slice the pickled eggs in half or quarters and pair them with slices of summer sausage. For an extra touch, serve with crackers, cheese, or fresh bread as part of a snack platter.
Conclusion:
Mustard Pickled Eggs with Summer Sausage is a delightful treat that combines the bold tang of pickled eggs with the smoky richness of summer sausage. This pairing makes a flavorful snack or appetizer that’s both rustic and refined. Perfect for entertaining or enjoying with your favorite drink, this dish is a simple yet impressive addition to any occasion. Would I eat it? Definitely—it’s a flavor-packed treat I wouldn’t pass up!
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