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Preserve

To Can Sausage

Canned sausage is sausage formed into cakes, cooked, packed into cans, and sealed with hot lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Can Sausage

Ingredients

Directions

Prepare

  1. Prepare the sausage in the usual manner.

  2. Form the sausage into cakes and cook them through.

Can and seal

  1. Pack the cooked sausage cakes into half-gallon cans.

  2. Pour hot lard over the packed sausage and seal the cans.

Recipe from a historical cookbook (Internet Archive).

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

Sausage
Forms the main body of the dish, cooked into cakes that are packed into the cans.
Hot lard
Poured over the packed sausage to fill gaps and coat the meat, adding richness and moisture.

The step that matters

Pour hot lard over the packed sausage and seal the cans. The lard must be hot enough to fill the spaces around the cakes so no air pockets remain. Trapped air can allow spoilage in sealed cans, and the fat coating helps keep the meat moist.

“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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