Ingredients

Scale

Here’s a breakdown of what goes into this smoky, spicy pickled sausage and why each ingredient earns its place.

2 lbs andouille sausage, cut into 1-inch bite-sized pieces — The smoky, savory star of the recipe.
2 cups white vinegar — Forms the tangy base of the pickling brine.
2 cups water — Balances the acidity of the vinegar.
2 tbsp pickling salt or kosher salt — Seasons the brine and helps preserve the sausage.
1 tbsp brown sugar — Adds a touch of sweetness to balance the vinegar and spice.
5 cloves garlic, thinly sliced — Adds bold, aromatic flavor throughout the jar.
1 small onion, thinly sliced — Adds savory depth and a bit of sweetness as it pickles.
2 jalapeños, thinly sliced — Adds fresh, bright heat.
1 serrano pepper, thinly sliced, optional — Adds extra heat for those who want it fierier.
2 tsp Cajun seasoning — Reinforces the bold Cajun flavor profile.
1 tsp crushed red pepper flakes — Adds an extra layer of heat.
1 tsp whole black peppercorns — Adds warm, sharp spice.
1 tsp mustard seeds — Adds classic pickling flavor and a subtle pop of texture.
1 tsp coriander seeds — Adds a warm, citrusy note.
½ tsp smoked paprika — Reinforces the smokiness of the andouille.
2 bay leaves — Adds subtle herbal depth to the brine.

Instructions

This recipe comes together in a series of simple steps. Here’s exactly how to make it.

Step 1: Fill the Jar Place the andouille sausage pieces into a clean glass jar or airtight container.

Step 2: Add the Aromatics and Spices Add the sliced garlic, onion, jalapeños, serrano pepper (if using), Cajun seasoning, black peppercorns, mustard seeds, coriander seeds, crushed red pepper flakes, smoked paprika, and bay leaves throughout the jar.

Step 3: Make the Brine In a saucepan, combine the white vinegar, water, pickling salt, and brown sugar. Heat over medium heat, stirring until the salt and brown sugar have completely dissolved. Do not let the brine boil.

Step 4: Pour the Brine Carefully pour the warm brine over the sausage until it is completely submerged.

Step 5: Cool and Seal Allow the jar to cool to room temperature, then seal tightly with a lid.

Step 6: Pickle Refrigerate for at least 3 days before serving. For the boldest smoky Cajun flavor, let the sausage pickle for 5–7 days. Gently shake the jar once a day to help distribute the seasonings evenly.