About the Recipe
Here are the complete directions for making these sausages.
Shape sausage into patties roughly. Take a pint size wide mouth jar and shape the patty on a cutting board. Remove excess sausage meat and continue to shape all the patties. Try to keep your patties on the thinner side. Mine were all about 1/4" to 1/2" thick. If you are using store bought sausage meat you will have some decrease in size due to high amounts of fat content while you are frying them. That will be fine but don't be surprised when it happens.
Fry the meat and cook them on both sides till they are golden brown. If they don't cook all the way through that is also fine since the pressure canner will cook them the rest of the way.
Drain the patties and remove as much of the fat as you can by laying them on a paper towel.
Stack patties in hot pint jars. I got 4-5 patties in the jars so you may gauge how many jars you will need based on the total patties. Do not fill the patties up beyond the 1" headspace.
Fill jars with hot water to 1" headspace. Using a rubber or plastic spatula remove air bubbles and refill to 1" if necessary. Using a paper towel that has vinegar on it, wipe the rims of the jars to remove any grease or debris so that you will get a tight seal when you add your lids.
Add a hot lid (sitting in previously boiled water) and ring and tighten "finger tight". Place in a pressure canner.
Process pints in pressure canner at 10lbs of pressure for a weighted gauge canner and 11 lbs for a dial gauge for 75 minutes, quarts for 90 minutes.
When you remove them from the canner the broth will still be boiling inside of the jars. Once they cool they will have a ring of fat at the top from the fat/grease. As long as the fat isn't thick on top and usually will only be around the ring on the outside the jars are fine.
Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned.