Homemade blood sausage canned in jars is an unusual recipe for blood sausage without intestines.
Blood sausage is usually not preserved - the preparation is intended for consumption freshly prepared. Preservation leads to rapid spoilage of the sausage, since along with the minced meat you have to roll up the intestinal casing, which cannot withstand long-term storage.
If this happens and you have a lot of minced meat for blood sausage, then it is better to preserve in jars not intestines filled with minced meat, but pure blood mince. It usually consists of blood, lard, some kind of porridge or meat and spices - different recipes also call for different composition of the sausage.
Sterilize jars filled with minced meat for quite a long time. Cans with a volume of 1 liter – 2 hours, cans with a volume of 2 liters – 3.5 hours.
Blood sausage, preserved in jars as minced meat, is not stored for a very long period, but still longer than regular sausage. Used in winter as a pate. Such blood without intestines must be consumed within four to five days after opening the can.
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