Garlic Sausage in Glass
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g pork, lean (shoulder)
- 250 g bacon, fresher
- 0.5 teaspoon ½ sugar
- 2 cloves garlic
- 0.5 teaspoon ½ caraway seeds, ground
- 2 tablespoon wine, white
- 1 tablespoon salt, leveled
- 0.5 tablespoon ½ black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Turn the meat and bacon through the fine disk of the meat grinder. If you don`t have a meat grinder, you can have the meat frisked at the butcher`s.
- Mix the finely chopped meat with the other ingredients well, season with salt and pepper and fill into the clean screw-top jars (only fill 3/4 of the jar, as the sausage mixture swells a little).
- Sterilize the jars in the water bath for approx. 60 minutes in the oven preheated to 180 degrees. After cooling down, check the tight fit of the lid again.
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