Description
A wonderfully seasoned preserved pork
Ingredients
Scale
- 4 pounds pork
- 1 pound bacon
- 5 cloves garlic, peeled
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 1/2 teaspoon spoon marjoram
- 2 teaspoon black pepper
- A few sprigs of marjoram or thyme
Instructions
- Coarsely grind the pork and bacon (or do a fine dice on 1/3 of the pork and mix it with the ground meat)
- Run the garlic through a garlic press and add to the raw meat
- Add the sugar and seasonings
- Boil water and let it cool, add 1/4 to 1/2 cup of water to the meat mixture
- Pack the mixture into sterile jars, using the back of a spoon to push out pockets of air
- Using a clean cloth or paper towel, wipe the tops of the jars to ensure a good seal
- Screw on lids
- Place jars in a large pot, add water 3/4 the height of the jars
- Bring to a boil, simmer for one hour
- Cool, leaving jars at room temp
- Repeat the cooking procedure the following day, boiling for 40 minutes, again leaving the jars at room temp
- Repeat the cooking process again on the third day, this time boiling for 30 minutes
- The white sausage in a jar is now ready to store as you wish