Pressure canning pork sausage is as follows:
When you make your sausage, go easy on the seasonings, because some may change during canning and/or storage. Omit sage. It will be bitter as all get-out.
Shape the meat into patties that will fit PINT JARS ONLY, and place them in a pan in a slow oven...325. Precook until half done. Skim fat/save juices. Pack in layers in the jars, leaving 1 inch headroom. Cover with boiling fat-free pan juices, supplemented by broth (see below). NO FAT, ya hear? Wipe the jar rim to remove any fat still there, put on the lids, and process at 10 lbs. for 75 minutes. Cool naturally.
I have found that equal parts chix broth and beef broth approximates pork broth pretty dang good!
