Oxford Sausage in Cans, No. Xxii
Ingredients
Directions
Prepare
Season the sausages lightly and prick them with an awl two or three times.
Place the sausages in a can with 2 oz of tallow.
Process and cool
Cap the cans, leaving the vents open, and place them in a retort.
Screw down the cover tightly and close the exhaust.
Process the cans for 1 hour and 15 minutes at 24% pressure.
Slowly release the pressure and remove the cans.
Quickly stop the vents and return the cans to the retort.
Boil the cans for 1 hour and 30 minutes at 4% pressure.
Remove the cans after the time has elapsed and cool them in a shower bath until manageable.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sausages
- Provide the main meat, which cooks through and becomes tender during processing.
- Tallow
- Adds fat that carries flavour and keeps the meat moist inside the sealed can.
The step that matters
Releasing pressure slowly and then sealing the vents quickly. Releasing pressure slowly prevents liquid and fat from being forced out of the cans and avoids a sudden pressure drop. Quickly closing the vents then lets the cans reheat under pressure before the second, longer process, which helps the contents stay sealed and cook evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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