Cooked onion sausage in a jar

Ingredients for 1 servings:

• 1,200 g pork belly with rind
• 800 g pork shoulder
• 2 large onions
• 3 bay leaves
• 10 juniper berries
• 38 g curing salt
• 5 g pepper
• 1 g mace powder
• 4 g sweet paprika powder
• 4 g mustard flour
• 2 g garlic powder
• 4 tsp marjoram

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 50 minutes

Cut the meat into pieces suitable for grinding, add the bay leaves and juniper berries in a tea strainer. Cook in a large pot of water (the meat should be lightly covered) over medium heat for about 1.5-2 hours, until the meat is cooked through and tender. Slice the onions and cook in a pan with a splash of water. They must be thoroughly cooked! Remove the meat from the broth (save the broth!). Alternate the meat and onions through the 3 mm disk of a meat grinder. Pour the sausage mixture into clean jars, leaving about 1 cm of space from the rim. Make sure the edges remain clean; I use a metal funnel and a small spoon for tamping. Close the filled jars tightly with the lids. Cook the jars in a large pot (with a cloth on the bottom) or in a canning machine. The sausage mixture will still be more or less warm, so the water needs to be roughly the same temperature to prevent the jars from bursting. Cook for about 120 minutes at 100°C. The preserving time only begins when the water is rolling. After the preserving time, remove the jars from the water and set them aside safely. Do not move the jars for 24 hours to ensure a vacuum is formed. The jars can be kept for up to a year after preserving, but in our case, they only last for a maximum of three months before they are eaten up. The mixture is enough for 15 jars of 230 ml each. Tip: Once the mixture has been poured into the jars, hold the jars in your right hand and tap the bottom against the heel of your left hand to knock out any air.