🌭 Canning Sausages
How to Preserve Bratwurst and Italian Links with Ease
🌭 Perfectly canned bratwurst and Italian sausages — ready for your pantry!
📌 In This Article
🌭 The Sausage-Canning Story
For home cooks and preservers looking to stock their pantries with hearty, protein-rich staples, the lure of canned sausages is hard to resist. One intrepid cook decided to take the plunge and can her own stash of bratwurst and spicy Italian sausages.
From the Canner's Kitchen: "I came across these amazing deals on sausages, and I just couldn't pass them up. I've been meaning to try my hand at canning, so I figured this was the perfect opportunity." 🌭✨
With a mix of excitement and trepidation, the home cook set out to preserve her sausage bounty. Following guidance from trusted canning resources, she carefully prepared the links for their pressure-canning journey.
✅ The Result: "The sausages look amazing! They held their shape beautifully, and the texture is just right. I can't wait to start incorporating them into all sorts of dishes."
The extended 90-minute processing time is crucial when canning low-acid meats like sausages. The high heat and pressure work together to eliminate any potentially harmful bacteria, ensuring a shelf-stable and delicious final product.
💬 "Now I can't wait to try canning other meats and proteins. The possibilities are endless!" 🌭✨
💪 Why Can Your Own Sausages?
- Convenience: Ready-to-use sausages anytime — no thawing needed.
- Saves Money: Buy sausages in bulk when they're on sale and preserve them.
- No Waste: No more forgotten sausages going bad in the fridge.
- Versatile: Use them in pasta, soups, stews, sandwiches, and more.
- Emergency Preparedness: Always have protein on hand for quick meals.
- Self-Sufficiency: A rewarding skill that connects you to traditional food preservation.
🧂 Ingredients & Equipment
Yield: Varies based on sausage quantity | Processing time: 90 minutes at 10 lbs pressure
Ingredients
Equipment
👩🍳 Step-by-Step Canning Instructions
1 Prepare the Sausages
Remove casings, if desired. Cut sausages into 1-inch pieces for easy packing and serving.
2 Pack the Jars
Pack the sausage pieces into clean, hot canning jars, leaving 1 inch of headspace.
3 Add Salt (Optional)
If using canning salt, add ½ teaspoon per pint or 1 teaspoon per quart.
4 Wipe Rims & Seal
Wipe the jar rims clean with a damp cloth. Place the lids and rings on the jars, tightening to fingertip-tight.
5 Process in Pressure Canner
Process the jars in a pressure canner at 10 pounds of pressure for 90 minutes (adjust for altitude).
6 Cool Naturally
Allow the canner to depressurize naturally. Do not force-cool the canner.
7 Remove and Cool Jars
Remove the jars and let them cool on a towel-lined counter for 12-24 hours.
8 Check Seals & Store
Check the seals by pressing the center of each lid. Sealed jars can be stored in a cool, dark place for up to 1 year. Unsealed jars should be refrigerated and used within 1 week.
✨ Pro Tips for Canning Sausages
- Choose fresh, high-quality sausages: The better the sausage, the better the final product.
- Don't overpack the jars: Leave enough space for the sausages to expand slightly during processing.
- Remove air bubbles: Use a non-metallic utensil to remove air bubbles before sealing.
- Check your pressure canner's gauge: Have it tested annually for accuracy.
- Adjust for altitude: Increase pressure at higher elevations (consult your canner's manual).
- Label your jars: Include the date and contents for easy identification.
- Start with a small batch: Test the process with a few jars before committing to a large batch.
🍽️ Ways to Enjoy Your Canned Sausages
Pasta Dishes
Add to marinara or alfredo
Soups & Stews
Hearty bean soups & chowders
Sandwiches
Grilled sausage sandwiches
Breakfast
With eggs and potatoes
Sausage & Peppers
Classic Italian comfort food
Grilled or Pan-Fried
Crisp them up in a skillet
📬 Stay Connected & Learn More
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❓ Frequently Asked Questions
Properly canned and stored in a cool, dark place, they last up to 1 year.
It's optional. Leaving casings on helps sausages hold their shape. Removing them gives a different texture.
Yes! Bratwurst, Italian, kielbasa, and other fresh sausages work well. Avoid cured or smoked sausages – they require different processing.
Sausages are a low-acid food. The extended time ensures all botulism-causing bacteria are destroyed.
Adding a small amount of broth or water is optional but helps keep sausages moist.
Refrigerate unsealed jars and use within 1 week. You can also reprocess within 24 hours with new lids.
Final Thoughts
Canning sausages is a rewarding and practical way to stock your pantry with protein-rich, ready-to-use meat. From quick pasta dishes to hearty stews, having jars of home-canned sausages makes meal prep effortless and satisfying.
Whether you're a seasoned preserver or a newcomer to the canning world, mastering the art of safely canning sausages is a skill that can elevate your home-cooked meals and pantry for months to come. 🌭✨
💬 "I was a little apprehensive at first, but the process went so smoothly. Now I can't wait to try canning other meats and proteins. The possibilities are endless!" 🌭✨
📄 Printable Recipe Card
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║ CANNING SAUSAGES ║
║ How to Preserve Bratwurst and Italian Links ║
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INGREDIENTS:
- Fresh sausages (bratwurst, Italian, or similar)
- Canning salt (½ tsp per pint / 1 tsp per quart – optional)
EQUIPMENT:
- Pressure canner
- Canning jars with new lids and rings
- Jar lifter, funnel, and canning tools
INSTRUCTIONS:
1. Remove casings (optional). Cut sausages into 1-inch pieces.
2. Pack into clean, hot canning jars, leaving 1" headspace.
3. Add canning salt if desired.
4. Wipe rims, place lids, and tighten rings fingertip-tight.
5. Process in pressure canner at 10 lbs pressure for 90 minutes.
6. Allow canner to depressurize naturally.
7. Remove jars and cool for 12-24 hours.
8. Check seals. Store sealed jars in a cool, dark place for up to 1 year.
Refrigerate unsealed jars and use within 1 week.
"The sausages look amazing! They held their shape beautifully." 🌭✨
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© Canning Sausages – Preserving Bratwurst and Italian Links with Ease 🌭
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