When Shelves Go Empty, These Meat Sausages Will Feed Your Family. 2-Year Shelf Life.

Ingredients

• 3 lb Beef Shank (cut into small cubes before grinding)
• 0.5 lb Beef Liver (diced before blending)
• 1 large Red Onion (provides moisture and natural sugars)
• 5 Garlic Cloves (fresh, peeled)
• 2 tbsp Salt (preservative)
• to taste Black Pepper (freshly ground)
• 1 cup Corn Flour (binds juices and creates a workable dough)
• 2 lb Pork Fat (fresh) (rendered into lard; can use store‑bought pure lard if fresh not available)
• enough for 8 sausages Parchment Paper (food‑grade, for first wrap)
• enough for 8 sausages Heavy‑Duty Aluminum Foil (second protective layer)
• 2 Glass Jars with Lids (high‑quality, sterilized, large enough for half a sausage each)
• small amount White Vinegar (wipes rims for a perfect seal)

Instructions

1. Grind Beef Shank

   Trim the beef shank into small cubes and place them in the blender. Pulse until you achieve a fine mince with a dense texture.

   Time: PT15M

2. Prepare Liver and Aromatics

   Dice the beef liver, one large red onion, and five garlic cloves. Add them to the blender and blend until you obtain a smooth purple paste.

   Time: PT10M

3. Combine Meat and Paste

   Transfer the liver‑onion‑garlic paste to a large mixing bowl. Add the minced beef, 2 tbsp salt, black pepper to taste, and 1 cup corn flour. Mix by hand until the dough is firm, non‑sticky, and holds together.

   Time: PT10M

4. Form Sausage Logs

   Roll the meat dough into one solid log. Cut the log into eight equal pieces and shape each piece into a uniform sausage.

   Time: PT15M

5. Wrap Sausages

   Wrap each sausage tightly in a layer of parchment paper, then add a layer of heavy‑duty aluminum foil. Seal the ends like a candy wrapper to create a tight cocoon.

   Time: PT5M

6. Prick Vent Holes

   Using a needle or pin, prick a small hole in each wrapped sausage to allow steam to escape during baking.

   Time: PT5M

7. Bake Sausages

   Preheat the oven to 300°F. Place the wrapped sausages on a baking sheet and bake for 40 minutes until the protein sets.

   Time: PT40M

   Temperature: 300°F

8. Render Pork Fat into Lard

   Grind the fresh pork fat in the blender. Transfer to a saucepan and render over medium heat for 40 minutes, stirring occasionally, until the fat is clear and liquid.

   Time: PT50M

9. Strain Rendered Lard

   Pour the hot liquid through a fine mesh sieve into a clean container, discarding any solid particles.

   Time: PT5M

10. Cut Sausages for Jars

    Slice each baked sausage in half lengthwise so the pieces fit comfortably inside the sterilized glass jars.

    Time: PT5M

11. Prepare Jars

    Ensure the glass jars are sterilized. Wipe the rims with a little white vinegar to remove any grease.

    Time: PT5M

12. Fill Jars with Sausage and Lard

    Place the sausage halves into each jar. Pour the rendered lard over them until the meat is completely submerged and the jar is filled to the top. Use a small stick to release trapped air bubbles, then wipe the rim and close the lid loosely.

    Time: PT15M

13. Water‑Bath Sterilization

    Place the jars in a large pot of water, ensuring the water reaches the shoulders of the jars. Bring to a gentle simmer and maintain for 3 hours.

    Time: PT3H

14. Cool and Store

    Remove the jars carefully, set them on a towel, and let them cool completely. Once cool, check that each lid has formed a firm white seal. Store the sealed jars in a cool, dark pantry.

    Time: PT30M

Nutrition Facts

Calories

1595

Protein

54 g

Carbohydrates

11 g

Fat

125 g

Fiber

0 g