Summary

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

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Instructions

1. 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.
2. 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).
3. 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.