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Mustard Pickled Eggs with Summer Sausage

Mustard Pickled Eggs with Summer Sausage

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1/3 cup yellow mustard

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  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric (for color and earthiness)
  • 1 teaspoon black peppercorns
  • 1 small onion, thinly sliced (optional)
  • 1 clove garlic, smashed
  • Pinch of chili flakes (optional, for heat)

    • Instructions:

    1. Prepare the brine: In a saucepan, combine vinegar, water, mustard, sugar, salt, turmeric, garlic, and peppercorns. Bring to a simmer, then remove from heat.
    2. Layer the jar: Place eggs (and onions, if using) in a clean quart-size mason jar or container.
    3. Pour in the brine: Carefully pour the warm brine over the eggs until fully covered.
    4. Seal and refrigerate: Let cool, then seal the jar and refrigerate for at least 3 days (5–7 days for max flavor).
    5. Slice and serve: When ready, slice the eggs in half and serve alongside thick-cut summer sausage.

    How to Serve It

    • Charcuterie board style: Pair with sharp cheddar, crackers, pickles, and spicy mustard.
    • As a bar snack: Cold beer, a jar of eggs, and a few slices of sausage — it’s an old-school tavern vibe done right.
    • In a sandwich: Slice the eggs and sausage into a crusty baguette with a smear of grainy mustard and arugula.

    Final Thoughts

    Mustard Pickled Eggs with Summer Sausage is a bold snack with a nostalgic twist — part deli, part picnic, and all delicious. It’s quick to make, fun to serve, and gets better the longer it sits (if you can wait that long). Whether you’re a fan of pickled everything or just want to try something new, this combo delivers flavor and personality in every bite.

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