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Book -Saucisses en gelée (Jellied Sausages)

A good way to keep Toulouse sausages at home in a culinary jar

Sterilising sausages to store them is perhaps not the first idea that may occur to you. Unless, that is, you have already tasted them! Have you tried jellied sausage?

It´s absolutely delicious. The meat is preserved without getting dry and flavour exchanges are encouraged by the jelly. It is very easy to make at home.
Place your fresh sausages in a straight sided saucepan or one with a flared rim so that you can take them out easily by leaving two and a half centimeters at the top of the pot empty. You can roll them or close the ends with a little roasting string to hold them vertically in the jar. Once the jar is full, cover with jelly, leaving 2 cm at the top and sterilise for 2 hours. You can enjoy these sausages hot or cold.
See the recipe page ""Making jelly at home""
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