Home Canning Sausage

sausage

 

 

 

 

 

 

This is a jar of my home-canned sausage. My husband’s Grandmother taught me how to can it using grease instead of broth or water. The grease, lard in this case, keeps the sausage tasting like sausage and keeps the typical sausage texture in tact. 

You will need: bulk sausage, extra lard, jars, lids, rings and a pressure canner

Omit sage from your recipe if you are mixing your own sausage as sage  will make the sausage bitter. Go easy on other herbs and spices too.

Use 2/3 lean meat to 1/3 fat to make the best canned sausage.

First, melt some lard in a heavy pot. This lard will be used to cover the meat in the jars instead of broth or water. Keep it very hot while waiting to be poured.

Put water in your pressure canner according to your manufacturer’s instructions.

Get your jars, lids and rings very hot in boiling water.

Make small patties from the sausage meat, cook in a skillet until very done.

Reserve the grease from cooking the sausage and add it to the melted lard.

Fill each quart or pint jar with cooked sausage patties. Don’t fill the jar too full, 2/3 full is enough.

Pour the hot lard in each jar and cover the sausages.

Wipe each jar opening and the whole rim of the jar with a clean cloth dipped in vinegar. The vinegar will help to cut the grease and get it off the jars. If you leave grease on the jars, they won’t seal.

Adjust lids, can in pressure canner at 10 pounds pressure.
Pints 75 minutes
Quarts 90 minutes

Let the canner cool naturally. Once cool, remove jars and allow them to continue cooling on a clean towel on the counter top.

To serve these sausages, open them up and pour the patties, grease and all into a skillet. Heat til very hot and serve.

About Sylvia

Sylvia is the owner of the Christian HomeKeeper Network website and ministry. She and her husband Mark live in Tennessee. They are the parents of 5 children and grandparents to three so far. They have homeschooled since 1990. Sylvia is a Christian and enjoys mentoring women, writing articles for several magazines, gardening, Bible study and creating a peaceful holy home. Follow Sylvia on Google+ or check out her 21st Century HomeKeeper podcasts on the Preparedness Radio Network.
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6 Responses to Home Canning Sausage

  1. Vicki says:

    O.k. going to try the lard thing right now, I have always used broth. I have some venison and beef that I ground up together, so wish me luck.

    • Sylvia says:

      I hope it goes well, let me know!

      • Vicki says:

        This is awesome! Heated it all up then made French toast in the excess….so good.. You can not eat that way everyday but on days you cut wood a good breakfast…brunch…lunch (we don’t really do breakfast, at least not early in the day)….its all good. Thank you, I will be adding this to my inventory every time I make up sausage. The additional information about going easy on the spices was important and made it perfect (and cheaper so bonus all the way around).. What a great idea. Thank you.

  2. Vicki says:

    Can I do the same with beef or venison? And would this keep the texture better with the other meats? Did that make any sense (it did in my head).

    • Sylvia says:

      Yes you can make patties and can beef or venison. Venison does better if you add some beef fat. I think the texture is a little better when the meat is made into patties rather than just canned loose.