Mix all ingredients together and then sprinkle over meat. Mix thoroughly and grind meat.
In the past few years, I have canned most of my sausage. It lasts much longer than in the freezer.
Source: Progressive Farmer/Jan. 1977
By Fran from Loveville, MD
Read feedback for this post below. Click here to post feedback.
I would also like to know how you can it. I have a recipe for canned meatloaf would it be the same pressure canning length of time? Coldpacking them at 90 minutes @ 10 lbs of pressure? Thanks for the sausage recipe
I grew up eating homemade sausage and am eager to make this. Can you tell me how you can it? I would appreciate it if you would share the instructions for that. Thank you so much.
Thanks for recipe. I am going to try this with already ground beef; (hamburger.) I don't grind my own, but sounds like a great idea. Thumbs up.
Add your voice to the conversation.