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Mike Cockerham
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Looks like they were making confit. Meat cooked and stored in its own fat. All the rage now with fancy cooks.
Commented Aug 11, 2011 on Canning Sausage at Blind Pig & The Acorn
Canning Sausage
I love my Ball Blue Book of Preserving-its full of canning and preserving advice-on everything from blackberries to clams. This is what the book has to say about canning Pork Sausage: "Shape ground pork in to patties or 3 to 4 inch links. Cook until lightly browned. Drain. Pack hot sausage in...
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Aug 11, 2011
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