Meat Packing Methods for Canning: Part 3 - Sausage Patties!

Yep - sausage patties! You really can can pork sausage patties and links, and even the big fat Italian and Brat sausages. I do it all the time and they are delicious when you open and use them. Precooked, cuts down on prep time for your meal. Any liquid in the jar - pop the lid back on and put in the fridge and use it for soups, sausage gravy, baked beans, even making rice with! Endless possibilities and the flavor is THERE! So don't waste that and feed it down the drain, keep it and enjoy it. Just another part of your hard work and reaping the rewards!

This video is specifically for canning sausage patties. I will have video up soon for canning Brats, Italian, ground sausage, breakfast sausage links and more... For this video, I wanted a nice crispy carmalized top and bottom for my sausage (the flavor is just so lip-smacking good when it's carmalized like that!). I always precook my sausage when I can it to help keep out excess fats. I don't mind fat in my jars, but I don't like to have more than 1/4-1/2" of fat. There is no reason to have more than that and there is concern that fat can compromise the safety of the canning process - I'm a rebel canner going way back. Have been canning for more than 42 years now. But I am cautious with two things: excess fat and dairy. I won't can either of those. Hamburger and ground sausage are precooked, strained and sometimes even rinsed with boiling water to reduce the fat amount. So...that's me, you can do you. Please don't start a debate in the comments about this. I explained my reasoning and we can move on from there.

I was able to get these flats of 8 sausage patties for $2.50 per flat. This is almost $2 less than the normal price so I grabbed 10 flats. For $25 I ended up with 80 sausage patties in numerous jars that are now shelf stable and ready to be warmed up for a meal. The added bonus of the jar liquid is just a wonderful plus side to canning :)

This is a 3 part series. I canned all the food at the same time, but we recorded each type of food separately to help you learn how to do one meat type at a time. We have more coming.

As always, my videos will be reality based and not glitzy - you may see dirty dishes in the sink and smudges on the stove, a dirty oven, muddy prints on the floor, or whatever else I haven't gotten to yet. My kitchen and home hold 8 sweet souls and 6 dogs plus 7 cats, we homestead and our daily work is always busy and unpredictable. We are also in the rainy season here in the PNW. So you get what you get on my channel - real life. We LIVE this lifestyle, we don't visit it to produce a video.

Enjoy!
Rebekah ~ Everything Homestead
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