Ok, I'm thinking about pressure canning some link pork sausage. I understand that sage can make it bitter so I'll check out the ingredients first. The NCHFP at the University of Georgia lists the standard brown and can at 10 pounds for 75min/pint or 90min/quart. It also states to top off with hot broth or boiling water leaving one inch of head space. Do you have to add the liquid to the sausage? I understand the reason for little air space in the jar but if you pack the sausage in snuggly leaving little room, will the sausage create enough juices to fill the voids?
Any tips on canning link sausage out there?
Thanks!!!
Ed
Any tips on canning link sausage out there?

Thanks!!!
Ed