Pub Style Pickled Eggs with Smoked Sausage

While I understand pickled eggs might not be the first thing most folks think of when it comes to using up (and preserving) those dozens of dyed Easter eggs... These Pub Style Pickled Eggs with Smoked Sausage are a very tasty pickley ~grown up~ treat! While I've made Beet Eggs and Mustard Eggs before, they both call for sugar. This recipe does not, you will notice the bite of pungent pickle. They are especially good with, as the name implies, a nice cold beer. Pickled eggs are also good in potato salad and add one more flavorful dimension to deviled eggs:@)

I made a small three egg test batch and only mixed up 1/3 of the brine recipe. 1/3 brine will easily fill a packed quart jar.

The original recipe will fill a gallon jar or three quart jars.

Tip: Slice and boil the sausage for 1 minute, just to remove some of the fat/grease before adding to the pickle jar. As a point of reference, I got about 3 slices per inch of sausage.

Pub Style Pickled Eggs with Smoked Sausage-from Damn Near 40
18 hard boiled eggs, peeled
12-16 oz fully cooked smoked sausage, sliced and briefly boiled-add as much (or as little) sausage as you'd like
large onion, peeled and sliced

Brine:
3 cloves garlic, peeled and left whole
2 cloves garlic, peeled and minced
3 C white vinegar-can mix vinegar flavors, see original post link
3 C water
2 Tblsp pickling spice
3 bay leaves-I suggest small bay leaves

1. Bring brine to a boil, remove from heat and set aside.
2. Pack clean jars with eggs, sausage and onion. 
3. Fill jar with brine adding one whole garlic clove to each jar if using quart jars. 
4. Allow to cool a bit, cover and store in refrigerator.
5. Let marinate for at least 5 days-enjoy!

Let's use up those eggs and...
Have a Happy Easter Weekend everyone, I hope The Bunny treats you well:@)

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