Pickled Eggs and Sausages

Name: Pickled Eggs and Sausages
Yield: makes 1 pint
Ingredients: 24 quail eggs; About 2 cups white vinegar; 16 cooked smoked beef cocktail sausages; 1 (12.7-ounce) bottle champagne vinegar (1 2/3 cups); 3 tablespoons finely chopped white onion; 2 garlic cloves; 1/2 teaspoon fresh dill; 1/2 teaspoon yellow mustard seeds; 3 teaspoons salt; 1/4 teaspoon cayenne pepper

December 9, 2011

In most bait shops throughout the South and beyond, big gallon jars of pink-tinted pickled eggs sit on counters next to smoked summer sausages. Here these two favorite fisherman’s snacks are brined up together and make a perfect take-along lunch for a day out on the lake for the angler gourmand.

Recipe notes

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