🌭 How to Can Sausage: A Complete Guide to Preserving Brats, Kielbasa, and Smoked Sausage

❤️ Why Home-Canned Sausage Deserves a Spot in Your Pantry

Imagine reaching into your pantry and grabbing a jar of perfectly cooked sausage—no thawing, no mess, and dinner’s halfway done. Whether you’re stocking up for emergencies or looking to stretch your grocery budget, learning how to can sausage puts delicious, shelf-stable protein right at your fingertips.

For even more ways to preserve nutrient-rich, long-lasting foods like sausage, The Lost Superfoods is a must-have guide. It includes 126 forgotten survival recipes that can stay good for decades without refrigeration—perfect for building a protein-packed prepper pantry.

Sausage isn’t just comfort food—it’s incredibly versatile. And when you know how to can sausage correctly, you can enjoy brats, kielbasa, or even smoked sausage anytime, anywhere. This guide will walk you through the safe and effective steps to pressure can sausage so you can build a flavorful, meaty pantry with confidence.

🔍 What You Need to Know Before You Start Canning Sausage

🧪 Is It Safe to Can Sausage?

Yes—if you follow the right steps. Because sausage is a low-acid food, it must be preserved using a pressure canner, not a water bath. You’ll also need to fully cook the sausage first and trim away as much fat as possible. Fat can interfere with the sealing process and lead to spoilage when canning sausage.

📏 USDA Recommendations & Safety Notes

The USDA doesn’t officially provide tested recipes for smoked or cured sausages, so home canners rely on adapted methods. That means:

• Use lean, preservative-free sausage
• Cook fully before packing into jars
• Always pressure can sausage—never water bath
• Avoid canning whole, uncooked sausage links

By sticking with these precautions, you can safely can a variety of sausages, including bratwurst, kielbasa, and crumbled breakfast sausage.

🛠️ Gear and Ingredients for Canning Sausage

🧰 Equipment Checklist

To get started with canning sausage, you’ll need:

• Pressure canner (weighted or dial gauge)
• Pint or quart mason jars
• New canning lids and bands
• Wide-mouth funnel and jar lifter
• Ladle, bubble remover, headspace tool
• Clean kitchen towels and a vinegar-damp cloth

🧂 Ingredient Guide

Here’s what you’ll typically need to can sausage safely:

• Bratwurst: brown or boil before slicing
• Kielbasa: slice and brown for best texture when canning sausage
• Smoked sausage: use fully cooked versions only
• Breakfast sausage: crumble and brown before pressure canning sausage

Note: Always drain fat thoroughly and never add dairy, flour, or thickeners when canning sausage.

🔥 Preparing Sausage for the Jar

 

🍳 Cooking Methods Before Canning Sausage

Before you start packing jars, you’ll need to cook your sausage. Here’s how:

• Brats or kielbasa: Boil for 10 minutes or brown evenly in a skillet. Then slice into pieces.
• Smoked sausage: Ensure it’s fully cooked; slice into coins for easy canning.
• Ground sausage: Brown and crumble until no pink remains. Drain well.

Pro tip: Chill the sausage before packing for easier handling and safer results when canning sausage.

🫙 Dry Pack vs. Hot Pack for Canning Sausage

• Dry Pack: Add cooked sausage directly into the jar with no liquid. Results in stronger flavor but shorter shelf life.
• Hot Pack: Add cooked sausage to jars with hot broth or water. This improves texture and reduces air pockets during the sausage canning process.

🫙 Step-by-Step: How to Can Sausage Safely

 

1. Wash and sanitize jars. Keep them hot until use.
2. Prepare sausage using one of the above methods.
3. Fill jars with sausage, leaving 1-inch headspace.
4. Add hot broth or water if hot packing sausage.
5. Remove air bubbles with a non-metal tool.
6. Wipe jar rims with a cloth dampened in vinegar.
7. Place lids and screw bands (finger-tight).
8. Load jars into the pressure canner with 2–3 inches of simmering water.
9. Lock the lid, vent steam for 10 minutes.
10. Bring to 10 PSI (adjust for altitude).
11. Process time:
    • Pints – 75 minutes
    • Quarts – 90 minutes
12. Let pressure return to zero naturally.
13. Wait 5 minutes before removing lid.
14. Remove jars and let cool undisturbed for 12–24 hours.

🧊 Post-Canning Storage & Safety

✅ After-Canning Checklist for Sausage

• Check that lids are sealed (center does not flex)
• Label with sausage type and canning date
• Store in a cool, dark, and dry location
• Use within 12–18 months for best quality when storing home-canned sausage

🚫 Signs of Spoilage in Canned Sausage

• Bulging lids or popped seals
• Foul or rancid smell upon opening
• Discolored or cloudy liquid
• Excessive fat floating on top

When in doubt, throw it out. Spoiled canned sausage is not worth the risk.

🍽️ How to Use Your Home-Canned Sausage

Home-canned sausage is one of the most versatile ingredients you’ll ever preserve. Try these ideas:

• Add kielbasa to bean soup or lentils
• Mix crumbled sausage into scrambled eggs or omelets
• Layer bratwurst into mac and cheese or rice casseroles
• Use smoked sausage in jambalaya or gumbo
• Fry slices for pizza, pasta, or wraps

Bonus: Canned sausage makes amazing last-minute meals when time is tight.

❓ FAQ – How to Can Sausage at Home

Can I can raw sausage?

No. Always fully cook sausage before canning sausage to prevent spoilage and sealing issues.

Can I can whole links of bratwurst?

It’s safer to slice or crumble sausage to allow for even heat penetration during the canning process.

What kind of broth can I use for canning sausage?

Homemade or store-bought chicken or beef broth works well. Avoid thickened soups or gravies.

Can I reuse canning lids when canning sausage?

No. Use brand-new lids each time to ensure a reliable seal.

What headspace should I leave when canning sausage?

Always leave 1 inch of headspace when pressure canning sausage.

Recommended Resource: The Lost Superfoods

If canning sausage has sparked your interest in long-lasting, nutritious food storage, then The Lost Superfoods is the book you need. With 126 survival recipes, this guide shows you how to create meals that last for decades—no fridge or freezer required. Ideal for preppers, homesteaders, or anyone who wants to make food security part of their lifestyle.

✅ Conclusion: A Pantry Packed with Flavor and Protein

Learning how to can sausage means you’re never more than a few minutes away from a delicious, protein-packed meal. It’s a powerful addition to your home-canning skills—one that combines safety, flavor, and long-term food storage.

Whether you prefer bratwurst, smoked sausage, or crumbled breakfast links, the process of canning sausage at home is straightforward and well worth the effort. Your future self will thank you every time you open a jar of home-canned sausage.

So grab your pressure canner, prep your sausage, and preserve a pantry full of flavor—one jar at a time.

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