BLOOD SAUSAGE

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Blood Sausage is always made from partially Cured Meat. This Meat should be cured for 10 to 14 days in a brine made as follows:

1 Ib. Freeze-Em-Pickle. 7 Ibs. Salt. 5 gals. Water.

Blood Sausage made from Meat which has been cured by the Freeze-Em-Pickle Process will have a delicious flavor and will keep well in any climate.

Use Bull-Meat-Brand Sausage Binder, in percentage proportion of cereal allowed by your State Food Law, in making Blood Sausage, as it tends to absorb fat and meat juices, preventing the Sausage from drying out so readily and becoming unpalatable.

TONGUE BLOOD SAUSAGE

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Tongue Blood Sausage is made the same' as either Formula No. 1 or Formula No. 2, with the exception that Cured Hog Tongues are added to it. The more Tongues used, the better will be the sausage. Always use Tongues that have been thor- oughly cured by the Freeze-Em-Pickle Process as they will have a nice red appearance in the Sausage. Boil the Tongues until they are done and then cut into strips and mix into the sausage at the same time as the blood is added.

DIRECTIONS FOR MAKING BLOOD SAUSAGE.

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To make 100 Ibs. of Blood Sau- sage, use the following proportions which we will call Formula No. 1: 20 Ibs. of Cheek Meat, either fresh or salted.

15 Ibs. of Hearts, either fresh or salted.

15 Ibs. of Pork E i n d s , either fresh or salted.

20 Ibs. of Pork Speck (back fat), either fresh or salted. 25 Ibs. (3 gallons) of Hog or Beef Blood. Bull-Meat-Brand Sausage Binder in percentage propor- tion of cereal as allowed by ,your State Pure Food Law. 6 to 8 ozs. Zanzibar-Brand Blood Sausage Flavor. % Ib. "B" Condimentine 2 Ibs. of Salt, to suit taste. y2 lb. Freeze-Em-Pickle.

Salted Meat is preferable in making Blood Sausage but fresh Meat can be used if desired.

First: — Take 25 Ibs. of Fresh Hog or Beef Blood, and stir until the blood remains thin and will not congeal. Second: — Put the Pork Kinds in a pudding net and boil until about three-quarters done. Care must be taken not to boil them too long, otherwise they will become too pulpy when boiled the second time in the Sausage.

Third: — Boil the Cheek Meat and Hearts until done. The Cheek Meat and Hearts should be boiled as slowly as possible. The slower the boiling the better will be the Sausage.

Fourth: — After they are cooked, put the Pork Einds In a chopper or meat grinder and cut them as fine as possible. The finer the better. After the Cheek Meat and Hearts have been cooked, they should be cut up coarse by hand, or chopped coarse in a chopper.

Fifth: — The Pork Back Fat must be scalded by pour- ing boiling water over it for a few minutes. It should then be cut into small squares or cubes by hand or with a pork back fat cutting machine.

Sixtii:— After the Meat and Fat are all cut, add to it:

25 Ibs. of Beef Blood

The legal amount of Bull-Meat-Brand Sausage Binder. 6 to 8 ozs. Zanzibar Brand Blood Sausage Seasoning. Salt to suit taste.

Seventh: — Mix these thoroughly and stuff into Beef Bungs, Beef Middles or Bounds. Fill the casings only three-quarters full.

Eighth: — Blood Sausage should be boiled very slowly, the water should not be hotter than 155 degrees. The length of time for boiling depends entirely upon the thickness of the Sausage. When done, the Sausage will float on top of the water and will be firm and plump. It will be necessary to prick the Casings when boiling to let out the air.

Ninth: — When the Sausage is cooked through, re- move it from the kettle and place it in cold water; ice water is the best. Allow it to remain in this cold water until it is thoroughly cooled. Then, place on a board in a cooler and allow it to remain there 24 hours before cutting.

Tenth: — It is always advisable to use pickled or dry-salt cured Cheek Meat and Hearts for Blood Sausage instead of fresh ones. To cure them es- pecially for Blood Sausage, they should be cured in brine made with Freeze-Em-Pickle according to di- rections in first paragraph of this article, for two weeks before being made into Sausage. Some pre- fer to grind the Hearts fine, and leave the Cheeks coarse, and if this is preferred, the Hearts can be ground with the Pork Binds.

Formula No. 2, for making 100 Ibs. of Blood Sausage:

30 Ibs. of Pork Speck (back fat).

35 Ibs. of Pork Snouts or Ears.

30 Ibs. of Hog or Beef Blood.

Bull-Meat-Brand Sausage Binder in the percentage pro- portion of cereal as allowed by your State Pure Food Law.

6 to 8 ozs. Zanzibar-Brand Blood Sausage Flavor

y2 lb. "B" Condimentine.

% lb. of Freeze-Em-Pickle.

2 Ibs. Salt.

Cook and handle Formula No. 2 the same as Formula No. 1, with the exception of leaving out the Hearts and Cheek Meat.

SUMMER SAUSAGE **CERVELAT**

DIRECTIONS FOR MAKING SUMMER SAUSAGE (CERVELAT)

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Use 70 Ibs. of Pork Trimmings, 20 Ibs. of Lean Beef, 10 Ibs. of Pork Back Fat.

First:— Before being made into Sausage, the Back Fat must first be dry salted for two weeks in order to get it properly cured and firm.

Second:— -After the Pork Back Fat has been dry salt cured, it should be cut up into small pieces of about one- half inch square.

Third:— The Beef should be first finely chopped; then the Pork Trimmings should be added and then the Pork Back Fat. The meat should be chopped until fine and while it is being chopped add:

2 Ibs. of Salt.

}/2 lb. "B" Condimentine.

8 ozs. Best Granulated Sugar.

10 to 12 ozs. Zanzibar-Brand Summer Sausage Seasoning.

Bull-Meat-Brand Sausage Binder in percentage propor- tion of cereal as allowed by your State Pure Food Law.

Fourth: — When the Meat is chopped, it should be packed tightly in pans or boxes which should be placed in a cooler having a temperature of about 40 degrees; these pans or boxes should hold about 50 Ibs. and should be shallow, not over six to eight inches deep, so that the Meat can be thor- oughly chilled through. The Meat in these pans or boxes should remain in the cooler from four to six days before it will be ready to stuff into the Casings.

Fifth: — Stuff the Sausage into Hog Bung Casings or Beef Middle Casings and hang them in a dry room in a temper- ature of about 45 to 50 degrees for two or three weeks.

Sixth: — They can then be smoked and are ready for the market.

. T_J. S.A.

DIRECTIONS FOR MAKING ITALIAN STYLE SALAMI SAUSAGE

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Take 60 Ibs. of Pork ' Trimmings.

20 Ibs. Lean Beef.

20 Ibs. Pork Back Fat.

Bull-Meat-Brand Sausage Binder in per- centage proportion of cereal allowed by your State Pure Food Law.

1 Ib. of Freeze-Em-Pickle. 8 ozs. of Granulated Sugar. 3^ Ib. of "B" Condimentine. 2 Ibs. of Salt.

10 to 12 ozs. of Zanzibar-Brand Summer Sausage Flavor.

2 to 3 ozs. of Vacuum-Brand Garlic Compound or Gar- lic Condiment.

First:— Before being made into sausage, the Back Fat must first be dry salted for two weeks to get it properly Cured and firm.

Second: — Chop Pork Trimmings and Beef quite coarse, coarser than for Summer Sausage. While chopping add ihe Bull-Meat-Brand Sausage Binder, Freeze-Em-Pickle, Salt, Sugar, Seasoning, "B" Condimentine and Garlic Compound or Garlic Condiment, and when it is partly chopped add the Back Fat which has previously been cut in cubes about one-half inch square. By adding the Back Fat last it will still be in quite large pieces when the Meat is suffi- ciently chopped. The Fat should show quite prominently in Salami, as it must be fatter than Summer Sausage. Two or three ounces of Vacuum-Brand Garlic Compound OT Garlic Condiment should be added while being chopped to give it a delicious Garlic flavor. See pages 260 and 261. The quantity may be varied according to the demands of the trade.

Third: — When the Meat is chopped, it should be packed tightly in pans or boxes, which should be placed in a cooler having a temperature of about 40 degrees. These pans or boxes should hold about 50 Ibs. and should be shallow, not over six to eight inches deep, so that the Meat can be thoroughly chilled through. The Meat in these pans should remain in the cooler from four to six days before it will be ready to stuff into Casings.

Fourth: — Stuff the Sausage into Hog Bung Cas- ings or Beef Middle Casjngs and hang them in a "Jfy room in a "temperature of about 45 to 50 degrees

tor two or three days, then wrap twine around them nicely as shown in cut and again hang up to dry for two to three weeks.

Fifth: — They can then be smoked with cool smoke made with hardwood sawdust only. Wood makes too :much heat. Then they are ready for the market.

DIRECTIONS FOR MAKING HOLSTEIN STYLE SAUSAGE

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Take 50 Ibs. of Pork Trimmings.

40 Ibs. of Beef Trimmings.

10 Ibs. of Pork Back Fat.

First: — Before be ing made into Sau- sage, the Back Fat ^|l must first be dry-

STYLE SAUSAGE

salted for two weeks in order to get it properly cured and firm.

Second: — Put the Beef into the chopping machine aiid while chopping it add:

2 Ibs. of Salt.

% Ib. "B" Condimentine

1 Ib. of Freeze-Ein-Pickle.

8 oz. of Best Granulated Sugar.

Bull-Meat-Brand Sausage Binder in percentage propor- tion of cereal as allowed by your State Pure Food Law.

1 small teaspoonful of Vacuum-Brand Garlic Compound or Garlic Condiment.

Let the Beef chop until about one-half done before adding the Pork; then chop the Pork and Beef some before adding the square cut pieces of Pork Back Fat.

Third: — After the Meat is chopped and spiced put it in shallow boxes or pans not over eight inches thick, and put it in a. good cooler. Keep -the Meat in a cooler for from 4 to 6 days so it is thoroughly cured before it is stuffed.

Fourth: — Stuff in Beef Bound Casings and let the Sausage hang in a dry room at 45 to 50 degrees of temperature for a week.

Fifth: — Then give them a good smoke and they are ready for the market. Cool smoke is produced with hickory, hard maple or oak saw dust only. Wood gives off too much heat.

HOW TO COLOR THE CASINGS FOR HOLSTEIN STYLE SAUSAGE

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See directions for momentary dipping on page 117. This method can be used equally well on the empty casings. After the casings have a light orange color take them out of the solution and wash them well in hot water, cut and tie them, then stuff the casings and hang the sausage up to dry.

After the sausage has hung a week or two and is dry, hang it in the smoke house for a few days to give it a smoke flavor and it is ready for shipment. This will save a large shrinkage and the sausage will have a better appearance. Sausage that has had the casing colored before being stuffed need not become rancid, as it is not exposed to the heat in a smoke house, which heat always causes the stearin and oil in the fat to separate, and as soon as this change takes place the sausage begins to become rancid.

SWEDISH STYLE SAUSAGE

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Take 60 Ibs. of Beef. .(Boneless Chucks, Bris- kets and Shank Meat can be used.)

30 Ibs. of Pork Ham Trimmings.

10 Ibs. of Back Fat.

First: — Before being made into Sausage, the Back Fat must first be dry-salted for two weeks in order to get it prop- erly cured and firm.

Second: — Cut up the Pork Back Fat into square half-inch cubes by hand or with a Pork Back Fat Cutting Ma- chine.

Third: — Put the Beef and Pork on the block

and when partly or coarsely chopped add the cubes of Back Fat, and when the Beef and Pork are cut fine, the Pork Back Fat should show prominently through the meat.

While it is being chopped add:

2 Ibs. of Salt.

^f Ib. "B" Condimentine.

Bull-Meat-Brand Sausage Binder in percentage propor- tion of cereal as allowed by your State Pure Food Law.

1 Ib. Freeze-Em-Pickle.

8 ozs. Best Granulated Sugar.

10 to 12 ozs. Zanzibar-Brand Swedish Style Sausage Seasoning.

Fourth:— After chopping fine, put the Meat in a trough and knead it with the Bull-Meat-Brand Sausage Binder until it is tight and hard.

Fifth:— Pack the Meat tightly in 50 Ib. pans or boxes which place in a cooler having a temperature of about 40 degrees; these pans or boxes should be shallow, not over 6 to 8 inches deep, so that the Meat can be thoroughly chilled through. The Meat in these pans or boxes should remain in the cooler 4 to 6 days before it will be ready to stuff into the Casings.

Sixth:— Stuff the Sausage into BeefJMiddles and hang them in a dry room in a temperature of about 45 to 5Q degrees for two or three weeks.

Seventh: — They can then be smoked with cool smoke made with sawdust and are ready for the market.

HOW TO COLOR THE CASINGS FOR SWEDISH STYLE METWURST

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See directions for momentary dipping on page 117. This method can be used equally well on the empty casings. After the casings have a light orange color take them out of the solution and wash them well in hot water, cut and tie *hem.

After the Sausage has hung a week or two and is dry, hang it in the smoke house for a few days to give it a smoke flavor and it is ready for shipment. This will save a large shrinkage and the Sausage will have a better appearance.

Sausage that has had the casing colored before be- ing stuffed need not become rancid, as it is not ex- posed to the heat in a smoke house, which feeat often causes the stearin and oil in the fat to separate, and as soon as this change takes place the sausage be- gins to become rancid^.

DIRECTIONS FOR MAKING POLISH STYLE SAUSAGE

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Take: 50 Ibs of Pork Trimmings. 40 Ibs. of Beef Trimmings. 10 Ibs. of Pork Back Fat.

Before being used in the Sausage, the Pork Back Fat should be dry-salt cured for at least two weeks or it can be cut from dry salt sides.

First: — Cut up the Pork Back Fat into square half inch cubes by hand or with a Pork Back Fat Cutting Machine.

Second: — Chop the Pork Trimmings, Beef Trimmings and Pork Back Fat quite coarse, and while being chopped add: 2 Ibs. Salt. % Ibs. "B" Condimentine.

1 Ib. of Freeze-Em-Pickle.

10 to 12 ozs. Zanzibar-Brand Polish Style Sausage Seasoning 8 ozs. of Granulated Sugar.

2 to 3 ozs. Vacuum Garlic Compound or Garlic Condiment. Bull-Meat-Brand Sausage Binder in percentage propor- tion of cereal as allowed by your State Pure Food Law.

Third:— After the Pork Trimmings and Pork Back Fat have been chopped and mixed with the Salt,j"B" Condi- mentine, Bull - Meat - Brand Sausage Binder, Freeze -Em- Pickle and Vacuum Brand Garlic, stuff into beef round casings.

Fourth: — After the sausage has been stuffed in- to ca«jn£s_place them in the smoke house and thor- oughly smoke with wood. This Polish Style Sausage should not ^ bailed when made. It is boiled when eaten.

HOW TO COLOR THE CASINGS FOR POLISH STYLE SAUSAGE

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See directions for momentary dipping on page 117. This method will work equally well on the empty casings. After the casings have a light orange color take them out of the solution and wash them well in hot water, cut and tie them.

After the Polish Style Sausage is stuffed, hang it in the smoke house for a few hours, using wood so as to have a hot smoke. This drys it and gives it a smoke flavor. Then it is ready for shipment. This will save a large shrinkage and the sausage will have a better appearance. Polish Style Sausage that has had the casing colored befpre be- ing stuffed need not become rancid, as it is not exposed to so much heat in a smoke house, which heat always causes the stearin and oil in the fat to separate, and as soon as this change takes place the sausage begins to become ran- cid.

HOW TO MAKE FINE QUALITY BOCKWURST

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First: —Take 45 pounds Beef, 20 pounds Veal, 20 pounds Lean Pork, 5 pounds Pork Back Fat (Speck).

Second: — The Meat should all be chopped very fine except the Speck, which should first be cut into small cub°s and then added to the rest of the Meat when it is partly chopped so that small cubes of fat will show in the Sausage.

Third:— While chopping, add the following: Bull-Meat-Brand Sausage Binder in percentage propor- tion of cereal as allowed by your State Pure Food Law. ^z lb. of Freeze-Em-Pickle.

2^ lb. "B" Condimentine.

l*A to 2 Ibs. of Salt.

8 to 10 ozs. of Zanzibar-Brand Frankfurt Sausage Sea- soning.

3 tablespoonfuls of very finely cut Chives.

6 heaping tablespoonfuls of finely chopped Parsley.

Sufficient artificial ice to keep the meat cool while grind- ing, added a little at a time.

Fourth: — When the meat is all cut up fine and properly mixed with the spice, it should be stuffed'in Narrow Sheep Casings and turned off in links about 2}.^ inches long.

Fifth:— As a rule Bockwurst is sold without smoking, but it can be given a light smoke if desired.

Sixth: — To prepare Bockwurst for the table, it should be steamed five or six minutes in hot water.

PINGSAUSAQE Pork gausage Bolog.

na, Frankforts, Head Cheese, Liver Sausage, etc., can be kept in a good condition, by simply putting them,

/every night, in a solution of 1 Ib. of Cold- I Storine dissolved in three gallons of water. |This solution should be kept in the Cooler. In ijthe morning remove the Sausage from the solu- tion, hang it up and expose it for sale, and what remains unsold in the evening, simply put back in the brine for the night.

In this way Sausage can be kept fresh and nice appearing for some time, and it will not shrink and dry UP- This enables the dealer to keep a large, at- tractive display on hand in his shop without any dan- ger of the goods spoiling.

By keeping the Sausage in this way, it does not drv out, nor become slimy or moldy as it would if hung up in the cooler. Sausage can also be shipped a reason- able distance in a Cold-Storine solution to better ad- vantage than if shipped in any other way.

On arrival it should be removed from the solution, hung up and allowed to drain and dry. In the even- ing it should be replaced in the same solution for keep- ing over night.

Never put Smoked Sausage and Fresh Sausage in the same solution, Each kind of Sausage should be kept in a separate solution.