Here's the full recipes for both variations:
Pickled Eggs with Cajun Sausage and Onions
Recipe is for two quarts.
INGREDIENTS (divided for each quart)
4 Andouille Sausages, cut into 1/2" pieces (2 sausages per quart)
12-14 whole Hard-Boiled Eggs (divided)
1 Med/Large Onion, sliced about 3/8" thick (divided)
1 tspn Minced Garlic (1/2 tspn per quart)
For 1 quart, use one TBSP Old Bay Seasoning
For 1 quart, use one tspn Pickling Spice, added to the brine
FOR THE BRINE:
2 TBSP Brown Sugar
1-1/2 cups Cider Vinegar
1-1/2 cups Water
INSTRUCTIONS
1. Mix brine ingredients in stockpot. Bring to a boil to dissolve the brown sugar, then remove from heat and cool.
2. Bring a pot of water to boil and boil the sausage slices for 5 minutes. Drain.
(For the Old Bay Seasoning)
1. In a sterilized 1-quart mason jar; layer sliced onion, sausage, and eggs until the jar is full.
2. To one quart, add the Old Bay Seasoning and the minced garlic.
3. Cover the mixture with the brine.
4. Cap the sterilized lid finger tight and place in refrigerator until ready to eat, turning the jar over a couple of times a day (wait at least 5 days before eating).
(For the Pickling Spice)
1. Add the Pickling Spice to the brine and bring back to a boil. Remove from heat.
2. In a sterilized 1-quart mason jar; layer sliced onion, sausage, and eggs until the jar is full.
3. Add the minced garlic and cover with the brine making sure to add all the spices. Add additional vinegar if needed to fully cover the eggs.
4. Cap the sterilized lid finger tight and place in refrigerator until ready to eat, turning the jar over a couple of times a day (wait at least 5 days before eating).
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