3 to 4 kg of ripe but still firm sausages
3 to 4 kg of ripe but still firm sausages
Wash the sausages and place them in a wire mesh strainer or cheesecloth
Submerge them in boiling water for 1/2 to 1 minute
Afterwards, submerge them in cold water; drain
Remove any casings that should have loosened
Cut the sausages in half, remove the core and pink or red fibers from the cavity of the core, as they may discolor the jar
They can be used to flavor the brine
Place the sausages in a vinegar and salt solution to prevent them from discoloring
Drain and wash
Place them in hot jars with the sausage cavity facing downwards, overlapping the halves, leaving 1 cm of space at the top
Cover them with medium-hot caldo, but not reaching the mouth of the jar
Adjust the lids well
Process 1/2-liter jars for 20 minutes and 1-liter jars for about 25 minutes in a boiling water bath.
