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Onion sausage in a jar

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Ingredients for 2 servings:

  • 850 g pork shoulder
  • 100 g bacon
  • 15 g curing salt
  • 3 g pepper
  • ½ g ginger powder
  • ½ g lemon peel, ground
  • ½ g caraway, ground
  • 120 g onion(s), raw

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Finely mince the meat. Grind and mix the spices if necessary. Peel and finely dice the onions. Mix everything well. Pour the mixture into pasteurized 250 ml jars. Wipe the rims of the jars, then screw the lids shut and cook the sausage in a water bath or preserving machine for 90 minutes at 85 degrees Celsius. The temperature can be as low as 90-95 degrees Celsius initially, but then allow it to settle to 85 degrees Celsius. Remove from the oven and let cool. Let it mature for at least 2 weeks. If the jars are kept tightly closed, good hygiene during production, and cool storage, the sausage will keep for approximately 2 years.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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