Sealing taste: The revival of sausage in a jar

Homemade sausage in a jar is a delicious spread for sandwiches that will greatly enhance your breakfast. It's something between canned meat and pâté. It melts in your mouth, spreads easily on bread, and tastes so good that no ready-made meats can compare.

Sausage in a jar is a delicacy that often graced tables in the past. In my home, it's essential, especially when planning a camping trip. Homemade preserves enjoyed next to a tent are a taste of childhood.

Sausage in a jar is nothing more than well-seasoned, ground meat. The process of tyndallization, which involves multiple sessions of pasteurization, allows it to keep well without refrigeration. This cycle destroys both active bacteria and their spores, significantly extending the shelf life of the food. Thanks to this, it's a perfect recipe for summer trips, a varied diet for professional drivers, or simply a tasty alternative to pâté.

Ingredients                                 

• 1 kg pork shoulder
• 1 kg pork ham
• 1 kg raw bacon
• 4-5 cloves of garlic
• 2 tablespoons salt
• 1 teaspoon black pepper
• 1 teaspoon herb pepper
• 1 tablespoon sugar
• 3 tablespoons dried marjoram
• 1 litre cold water

Preparation Method:                                                  

1. Grind the meat in a grinder.
2. Add pressed garlic, marjoram, salt, pepper, and sugar.
3. Thoroughly knead the mixture, gradually adding water.
4. Place in the refrigerator for at least 2 hours.
5. Scald and dry the jars.
6. Fill them with the meat mixture, leaving about 2.5 cm of space at the top. It's best to use smaller jars to make it easier to match portion sizes to your needs.
7. Seal tightly.
8. Line the bottom of a pot with a clean cloth, place the jars inside, and add water so it doesn't touch the lids.
9. Cook for about 2 hours on low heat.
10. Remove and let cool.
11. The next day, repeat the pasteurization, this time cooking for 30 minutes after bringing to a boil.
12. Let cool again.
13. On the third day, pasteurize again for 30 minutes once the water starts to boil.

After cooling, store the jars in a dry and cool place. They can last like this for up to six months.