For the sausage, grind the meat twice, add saltpetre and spices, knead well, season.
Fill the jars 3/4 full with the mixture and sterilize. Boil down the sausage for two hours at 98 degrees.
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For the sausage, grind the meat twice, add saltpetre and spices, knead well, season.
Fill the jars 3/4 full with the mixture and sterilize. Boil down the sausage for two hours at 98 degrees.