Monday, February 24, 2014

cajun pickled eggs and sausage

I made this jar o' funk for my friend Kelly's annual Anti-Valentine's Day party. They were perfect for that occasion, but they are also perfect for Mardi Gras! I used Cajun seasoning and andouille sausage to make a pickled menagerie that goes great with your Fat Tuesday beers. A stinky (in a good way), protein-packed snack that you may have to dare people to eat, but once they try it, they'll be back.

 Cajun Pickled Eggs and Sausage
-20 Hard-Boiled Eggs, peeled and rinsed
-4 or smoked Andouille sausage links, cut into 1.5" chunks
-1 head garlic, separated and peeled
-4 bay leaves
-2 cups apple cider vinegar
-2 cups white vinegar
-2 cups water
-1/4 cup brown sugar (add a few Tablespoons more if you're not as into vinegar tartness as I am)
-3 Tablespoons Cajun seasoning, such as Old Bay
-Red Chili flakes to taste

Bring the vinegars, water, brown sugar and seasonings  to a boil in a large pot, just until everything dissolves. Remove from heat.

Layer the eggs, sausage chunks, bay leaves and garlic cloves in two 2-quart sealable jars. Pour the slightly-cooled brine over them, distributing evenly, so that everything is submerged. Seal and refrigerate at least overnight and up to 3 weeks. Eat with beer and friends who don't mind a little stank.

Related Posts from the Archives
Kimchee Pickled Quail Eggs

Year of The Egg posts

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