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.