Over the weekend, my husband and I were re-organizing the big freezer (it’s a bi-annual event), and pulling out anything that was a mystery for near future pitch or use. We got done with that, but then, because I wore mittens this time (I’m usually a big dummy/really smart about this and make my husband to the heavy lifting on the freezer) I had the brain wave of doing the smaller freezer too. Now we can find everything. The big upshot for me, though, was that we had WAY more frozen sausage, of every type, than I had expected. Much of it was either freezer burnt or on it’s way to being so. So, what did I do? Of course I canned it!
Here’s what I did – it was astoundingly simple.
I defrosted the sausage in the microwave.
I cut them to fit into pint jars, a pint’s a pound, the whole world round, right? (Use clean, sterilized, jars.) I jammed those puppies right on in there! Where there was less than a full jar, I experimented. In some, I added some water, and in others, a little oil. We’ll have to see which is better next time I need sausage.
Then, I processed them in my brand new All American 30 QT pressure cooker that I got for christmas – it was the ONLY thing I wanted – for 90 minutes at 10 lbs pressure.
This is what’s called a raw pack. You do nothing to the meat or veg before you can it, just pop it on in!
I got beautiful results, which I now will not need to brown before using!
Have you tried these yet? I’m wondering about the texture and taste of the sausage. I’d like to try Brats, hopefully someone already has and can tell me how they turned out and how they did it. Thank you!!!
I have canned patty sausage and weiners, but never link sausages. Next on my list.
Question how long of shelf life does it have
My patties and weiners last at least 10 years canned.
Hi. Can you can cooked link sausages also?
I canned breakfast sausage links two ways. Number one: raw pack, most definitely I needed to brown them after opening the jar. Number two: browned them first before canning, once the jar was opened all I needed to do was pop them in the microwave for about a minute and they were ready to eat. When I can more I will brown first before canning. I use the drippings to make sausage gravy with.
I just received a pressure canner/cooker too. I’m excited about canning everything. Next time there is a sale on sausage, I will remember this post 🙂
Great Christmas present!