Savoury spread: Homemade sausage in a jar makes a comeback

Homemade sausage in a jar is a delightful sandwich spread that will significantly enhance your breakfast. It's somewhere between canned meat and paté. It melts in your mouth, spreads easily on bread, and is so tasty that no ready-made meats even come close.

Sausage in a jar is a delicacy that used to appear on tables frequently. It's a staple in my household, especially when planning an outdoor holiday. Enjoying homemade preserves next to a tent is a taste of childhood.

Sausage in a jar is ground, well-seasoned meat. The tyndallization process, which involves multiple sessions of pasteurisation, allows it to keep well without refrigeration. This cycle eliminates both active bacteria and their spores, significantly extending the shelf life of the food. Because of this, it's an ideal recipe for summer trips, a varied diet for professional drivers, or just a tasty alternative to paté.

Ingredients

• 900g pork shoulder,
• 900g pork leg,
• 900g 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 of cold water.

Preparation method:

1. Grind the meat in a grinder.
2. Add the pressed garlic, marjoram, salt, pepper, and sugar.
3. Thoroughly knead the mixture, gradually adding the 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 pasteurisation, cooking for 30 minutes after bringing to a boil.
12. Let cool again.
13. On the third day, pasteurise again for 30 minutes once the water starts to boil.

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