Cooked sausage in a jar – peppered sausage

Ingredients for 1 servings:

• 1 kg minced meat, mixed
• 22 g salt
• 8 g pepper, coarsely ground
• 5 g garlic powder
• 3 g powdered sugar
• 0.2 g ascorbic acid (vitamin C)
• 1 g allspice powder
• 5 g gelatin powder
• 3 g marjoram, shredded
• 10 g potato starch or 5 g cutter aid

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Simple method. Uses ground meat. Makes 6 jars of 230 ml each.

For 6 230 ml jars. Boil all jars and lids, then allow to dry in a hot water bowl. To dry faster, you can put them in the microwave until dry. DO NOT dry with a tea towel or similar and DO NOT put the lids in the microwave. Put all ingredients in a bowl and mix well. This is easily done using a hand mixer with a dough hook. Mix for about 10 minutes to give the minced meat a thickening effect. Pour the minced meat into the prepared jars (about 167 g per jar), making sure they are not too full. There needs to be a certain amount of space to allow for the necessary vacuum during preserving and also because the sausage meat can swell slightly. Clean the edges of the jars thoroughly! Otherwise, no vacuum may be created and the product will not keep for long. Screw the lids securely onto the jars (twist off). Now put the jars in the preserving pan and fill with water until they are just below the lid. If you have several layers in the pot, it’s not a problem if the jars are completely submerged in water. The preserving water cannot run into the jars. The preserving time is 2 hours at 100°C and only begins when the water starts to boil. This can take some time depending on the quantity and size of the pot. After the cooking time, turn off the heat, remove the jars and allow them to cool further under a cloth (to protect them from drafts so that the glass doesn’t shatter). The lid should be pulled in slightly after cooking and after cooling. If this is the case, then the preserving was successful. The liquid in the jars is not water that has penetrated, but the resulting meat juices. The included gelatine causes the liquid to set after cooling and is absolutely delicious. Spread it on bread when tasting it; it tastes absolutely fantastic. Tip: If the house is too hot (e.g. in summer), put the jars in the fridge after they have cooled down so that the gelatine can set. The pepper roast can be stored without refrigeration, but should be stored in a cool, dark place (e.g., the cellar). It will last for at least six months. If stored properly (in a cellar and in a dark place), it can easily last up to a year. These jars are ideal for outdoor activities of all kinds (camping, fishing, hunting, boat trips, caravanning, etc.) as a quick, long-lasting, and delicious snack.