How to cook sausage on milk in a jar

Blood sausage is usually not canned, since the intestinal membrane does not withstand prolonged storage.





But what to do if the mince turned out a lot? In this case, it is better to preserve not minced intestines, but pure blood mince in cans.





"Site" offer buckwheat, lard and milk, but no guts. To ensure the death of all bacteria, such preservation must be boiled or sterilized in an autoclave at a temperature of 110-120 degrees.

Blood sausage Ingredients

• 2 liters of pig blood
• 500g lard
• 500 ml of milk
• 1 tbsp buckwheat
• 2 tbsp salt
• ground black pepper
• 2-3 cloves of garlic (optional)

Preparation

1. Boil the cereal.
   
   
   
2. Most of the fat is cut large, less - in small cubes.
   
   
3. Pass most of the fat and garlic through the meat grinder.
   
   
   
4. Mix cut and twisted lard, cereal and blood.
   
   
   
5. Pour the milk, add salt and pepper.
6. Pour mince into sterile jars, filling them just above the middle.
   
   
   
7. Put the bottom of a large pan with a towel, put minced cans on it, covered with lids.
8. Share of water to cover the cans on the shoulders. Boil on a small heat for 2 hours. In an autoclave at a temperature of 110 degrees and a volume of cans of 0.5 liters, 40 minutes will be enough.
9. Roll up the cans.
10. That's it, pot ready. Bon appetit!

A juicy and fragrant homemade sausage made with your own hands from natural ingredients always becomes the highlight of a festive feast. Exactly. "Site" Offers our readers the 10 best recipes for homemade ham and sausage.

Find more recipes for homemade sausages on our website. And to make the product more dietary, instead of pork, you can take chicken meat.