Homemade sausage in a jar
Ingredients
- Pork neck 1.5 kg
- Raw bacon 300 g
- Bay leaves 4 pcs.
- Allspice berries 6 pcs.
- Black pepper berries 8 pcs.
- Marjoram 30 g
- Herb pepper 10 g
- Garlic cloves 8 pcs.
- Curing salt 27 g
- Sugar 3 g
- Water 300 ml
Method:
- Chop the meat and bacon, then grind with a meat grinder (on a fine plate).
- Grind all the spices in a coffee grinder or grind them finely in a mortar.
- Add the spices to the meat with grated garlic, salt and sugar.
- Knead the mixture thoroughly and refrigerate for 24 hours.
- Then add about 300 ml of water, mix again and put into jars. Remove air from the jars by hitting the jar cap against the table through a towel.
- Cap the jars tightly.
- Pasteurize the sausage twice in the oven for about 90 minutes on the Steaming/ P01S cycle.
- Store in the fridge.
See other recipes for
FullSteam oven
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