Find out how to make sausage in jars.
Making sausage in jars is an easy exercise, how to do this is explained here. You will also learn how to make sausages with a fine flavor of smoke in jars.
But one step after the other 😉
Making sausage in jars has many advantages. For one, it is ideal for the beginner, because you do not need a sausage filler. The second advantage is that sausage in jars is long-lasting and without refrigeration and is always available.
Step 1: How to make the sausage
let us do a famous german homemade sausage:
Savory meat sausage in jars (Fleischwurst)
Ingredients for 1 Kg homemade sausage:
- 600 g of head meat
- 200 g pork rind
- 150 g of pork belly
- 50 g onion
- 21 g salt
- 7 g of ground black pepper
- 6 g of ground noble sweet pepper
- 10 g fresh garlic
And this is how to make the sausage:
- Dice the meat of the head and the rind and cook until tender in broth, then add the belly.
- When everything is soft, drain the broth and store it, later it could be needed.
- Braise the onion in a little oil golden yellow.
- The cooled meat products and the onions are ground by the 6mm slice.
- Mix the meat with the spices until you have a nice evenly mixed sausage mixture
If you have the sausage meat so far now comes the trick, how to bring the smoke flavor to the sausage in the jars.
How to make sausage in jars with smoke flavor
Sausage in the jar is quite advantageous, but many, like me too 😉 just do not want to do without the fine smoke. Because this makes a lot of sausages really special.
Take the finished sausage meat and spread it as thinly as possible on a baking sheet lined with baking paper. The whole thing is now put in the smokehouse and gets a short but intense smoke and that was it already. Pretty simple but you have to first come on it 😉
Then the sausage meat is immediately filled into jars and boiled for 90 minutes in boiling water. When filling, make sure to fill the jar up to 1.5 cm below the edge (see picture below). Otherwise, they can burst during cooking because the sausage is expanding in the jar.
After 90 minutes, the sausage in the jars cooled as fast as possible. But do not come up with the idea to put the jars into cold water, otherwise, there will most likely be shards! And that would be a pity for the good sausage!
If you liked the post I am looking forward to a comment or a recommendation in the well-known social networks 🙂