Homemade sausage in a jar: tastier than any store-bought meat

Homemade sausage in a jar is a delicious spread for sandwiches that will greatly enhance your breakfast. It's somewhere between canned meat and pâté. It melts in your mouth, spreads easily on bread, and tastes so good that no store-bought meat can even come close.

Sausage in a jar is a delicacy that used to frequently grace tables. In my house, it's a staple, especially when planning an outdoor vacation. Enjoying homemade preserves next to a tent brings back the taste of childhood.

Sausage in a jar is nothing more than ground, well-seasoned meat. The process of tyndallization, which involves multiple sessions of pasteurization, allows it to last a long time 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, adds variety to the diet of professional drivers, or simply serves as a tasty alternative to pâté.

Ingredients

• 2 lbs pork shoulder
• 2 lbs pork ham
• 2 lbs 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 quart 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 1 inch of space at the top. It's best to use smaller jars to tailor 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, cooking for 30 minutes after bringing to a boil.
12. Let cool again.
13. On the third day, pasteurize once more for 30 minutes once the water starts boiling.

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