Garlic sausage in a jar

Ingredients for 8 servings:

• 500 g lean pork (shoulder)
• 250 g bacon, fresh
• ½ tsp sugar
• 2 cloves garlic
• ½ tsp caraway seeds, ground
• 2 tbsp white wine
• 1 tbsp salt, level
• ½ tbsp black pepper from the mill

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Mince the meat and bacon through the fine disk of a meat grinder. If you don’t have a meat grinder, you can also have the meat minced at your butcher. Mix the finely minced meat with the other ingredients, season with salt and pepper, and fill clean screw-top jars (only fill 3/4 of the jar, as the sausage mixture will expand slightly). Sterilize the jars in a water bath for about 60 minutes in an oven preheated to 180°C (350°F). After cooling, check the lids are still tight.