Canned Sausage
Ingredients
Directions
Prepare
Form fresh sausage meat into cakes and fry thoroughly.
Pack and seal
Pack the cakes in close layers in tin cans or earthen jars until almost full.
Fill the vessels level full with fresh lard.
Seal the vessels and set them away for future use.
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 meat
- Forms the cakes that are cooked and preserved as the main food in the jar.
- Fresh lard
- Fills the gaps and covers the cakes, sealing out air to help preserve them.
The step that matters
Fill the vessels level full with fresh lard. Lard must fully cover the cakes with no air pockets left. Exposure to air lets fat oxidise and spoilage organisms grow, so the seal depends on a complete fill.
“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.
You might also like
Fritters56 recipes
Crisp Crackers7 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.