Slice bulk sausage into 1/2-inch thick rounds or form into patties about 2 inches in diameter and 1/2-inch thick. Sear both sides of each patty. Stack in canning jars leaving 1-inch headspace. Half pint jars hold 4 patties. Pint jars hold 8. Fill the jars 2/3 full with hot broth or water. Wipe jar rims with a vinegar-soaked cloth or paper towel. Put on hot lids and canning rings and process in a pressure canner according to the chart below:
| Weighted gauge canner | |||
| Processing time | Altitude 0-1000 feet | Above 1000 feet | |
| Half pints or pints | 75 minutes | 10 lb | 15 lb |
| Quarts | 90 minutes | 10 lb | 15 lb |
| Dial gauge canner | |||||
| Processing time | 0- 2,000 ft | 2,001- 4,000 ft | 4,001 – 6,000 ft | 6,001- 8,000 ft | |
| Half pints or pints | 75 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 90 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
Processing times based on USDA recommendations.
To serve, drain sausage and brown in a frying pan until heated through.
