Sausage in a Jar {Mielonka}

Anna

3 years ago

72 / 100

Sausage in a Jar {Mielonka}

Hello my hungry friends, Polish Dill Soup with Drop Dumplings

I’m am hungry for some camping weather and can’t wait to go again. This meat in a jar will accompany me as soon as I can take off. It’s a perfect sandwich topping and we all know it, so it’s like comfort food for us, Poles.

I’m showing you two versions, one is the classic “biała” kiełbasa, a.k.a. “fresh” sausage (my recipe for traditional sausage in casings here).

Sausage in a Jar {Mielonka}

Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients

3.5 lbs / 1.5 kg of pork shoulder
1 lb / 500 g of pork belly
7 - 10 garlic cloves
1/2 c / 120 ml of ice water
2 tbs of salt *
1 tbs of ground pepper
Option #1 **
4 tbs of dried marjoram
Option #2 **
2 tsp of caraway seeds
2 tsp of paprika
Additionally:
Meat grinder
Canning jars and lids

Instructions

Sanitize jars and lids.
Grind pork shoulder on the course grinding plate and pork belly on the fine grinding plate. If you don't have a grinder, as your butcher to do it for you.
Once ground, add minced garlic, ice water and the rest of the spices and mix by hand for 5 minutes.
Fill jars 3/4 of the way up and put lids on tight. Place in a canning pot lined with a kitchen towel (or insert for canning) and fill with cold water just below the lids. Bring to boil, turn down to low heat and simmer for 45 minutes***.

Notes

* general rule is to use 1 tbs of salt for every 1 kg of meat (1 tbs = 15 g = 0.5 oz of salt).
**this recipe is for the whole 4 lbs of meat.
***single 45 minute boil will allow for jarred sausage to be store in the fridge for up to 6 weeks. To store in a pantry (at room temperature) repeat the canning process two more times. This means that after you've boiled it once, take out, cool completely. Boil again for 45 minutes and repeat one more time. This way of preserving meat in jars will allow them to be stored for 6 months.

I hope you give it a try!

Happy cooking and smacznego!

Anna

72 / 100