Homemade Sausage Making

Thanks for the link.

I'm interested in how he canned the sausages. Never seen it done that way. Anyone do it like he does or have any input on his method. Looks like he is might be pasteurizing them but I don't know how long. And must be refrigerated. I can see how this would keep the sausages tasting good but I don't know how safe this would be. Any thoughts?

While it is certainly unique way to make head cheese ......The canning method is simply not a safe one for meats. That requires a pressure canner. Recommended times can be found here:
http://nchfp.uga.edu/how/can_home.html .

I didn't think it safe either. Wish it were. Pressure canning wreaks havoc on sausage texture.

Ekkehard has a huge collection of sausage making videos on you tube and they are all worth looking at. All his products are made at home with basic equipment and using basic ingredients. Definenately worth looking at. As to the video about head cheese in jars it's not as original as he claims as there are numerous recipes for similar recipes on Polish websites. As to the safety of Ekkehard's recipe, from the colour of the meat it looks like has cure #1 in there, and if the jars are refrigerated , it should be OK. In Poland many still use use an old way to can meat, rather than pressure cooking by heating and cooling the jars over a period of three days. Look up fractional sterilization or tynddallization.

Bob K wrote:While it is certainly unique way to make head cheese ......The canning method is simply not a safe one for meats. That requires a pressure canner. Recommended times can be found here:
http://nchfp.uga.edu/how/can_home.html .

What is a meaning of - NOT A SAFE FOR MEAT (and veggies too) - ??
I have read most of these recommendations - they can be good for industry, but for home made staff?? in other words - should I throw to garbage anything I've prepared in jars because it is not safe to eat it during winter?
Batterbean - Kielbasa (other meats too) in jars is also popular in Poland - it is mostly tyndallization process, and kept in refrigerator not longer than 6 months.

I think maybe a difference between canning and storing at room temp and storing at refridgerated temps should be addressed.

As far as safe canning methods for meats and vegetables the USDA methods are the safest for the home canner.


http://nchfp.uga.edu/publications/usda/ ... ev0715.pdf
http://nchfp.uga.edu/how/can_home.html

The Marianskis also advocate pressure canning of meats.

http://www.meatsandsausages.com/meat-ve ... /meat-cans
http://www.meatsandsausages.com/meat-ve ... /meat-jars