Making Sausage

From a
1909
cook book
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MM

INTESTINE CASES FOR SAUSAGE

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..... Remove from the Pig's intestines the loose Fat and outer membranes. Turn
them inside out and cleanse them thoroughly in Borax Water. Bleach by letting
them soak for 24 hours or more in Water containing 1 oz. of Chloride of
Lime to the Gallon. Rinse thoroughly in Clear Soft Water and scrape or tear
off a part of the inner lining until they are as thin as may be without tearing or
puncturing them. Finally, wash them thoroughly several times in Warm Water.
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TESTED SAUSAGE RECIPES

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.....For 10 lbs. of Ground Sausage Meat, use 4 oz. of Salt, 1/2 oz. of Pepper, and
3/4 oz. of Sage.
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.....Or for the same quantity, 5 Tbsp. of Sage, 4 Tbsp. of Salt, and 2 Tbsp. of Pepper.
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.....Or for each lb. of Meat, 1 heaping tsp. of Salt, 1 heaping tsp. of Pepper, and
1 heaping tsp. of Sage, with the addition to each 3 lbs. of Meat, if desired, 1 tsp. of
Allspice, 1 tsp, of Ginger, and 1 tsp. of Summer Savory.
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Or for over 25 lbs. of Meat, 12 oz. of Salt, 2 oz. of Sage, and 2 oz. of Pepper.
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.....Or for 10 lbs. of Meat, 4 oz. of Salt, 1 oz. of Sage, and 1 oz. of Pepper.
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GRINDING SAUSAGE MEAT

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.....The trimmings of the Hog's Carcass are ordinarily ground into Sausage Meat,
the proportion of Fat and Lean being varied according to taste. Some prefer
1/3 Fat Meat to 2/3 Lean. Others 1/4 Fat to 3/4 Lean.
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BOLOGNA SAUSAGE

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.....The so-called Bologna Sausage is a mixture of approximately
equal parts of Pork and Beef or other Meats highly seasoned and
packed in large cases, 3 to 6inches in diameter, obtained from the
intestines of Beeves. The following are recommended mixtures:
.....Grind up together in a sausage machine or Meat cutter...
.....4 lbs. of Beef and 2 lbs. of Pork free from Fat or Gristle, to which
you will add 6 lbs. of fresh Fat Pork cut in thin strips and chopped
on a block by means of a heavy knife or cleaver into pieces about
1/4 of an inch square or less. Then season this quantity with
8 oz. of Salt, 1/8 oz. of Saltpeter, 8 oz. of Coffee Sugar, and
1/2 oz. of bruised Pimento. To exclude the air, the cases must be
packed with as much pressure as they will stand without bursting,
and this may be done by tying them at the bottom and pressing in
the Meat with a round block of wood or pestle, nearly but not quite
large enough to fill the inside of the case. If the Meat is not packed
tightly enough,the Sausage will not keep.
.....Rub the outside of the cases with Salt Butter. Tie them tightly
at both ends and hang up to dry for 3 weeks, then smoke as for
Hams or Bacon.
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Or cut into small pieces 1 inch or 2 square...
.....3 lbs. Pork, 1 1/2 lbs. of Beef free from Fat or Gristle, and 1 lb. of clean fresh
Beef Suet. Sprinkle with a mixture of Spices consisting of 3 oz. of Salt, 3 Tbsp. of
Black Pepper, 2 tsp. of Cayenne, 1 tsp. of Cloves, 1 tsp. of Allspice, and a small
Onion chopped fine.
.....If the Meat cutter is coarse, run it through a second time and pack tightly in
cases 4 or 5 inches in diameter. knot both ends and cover with strong Brine for
a week or 10 days. Change the Brine and let stand another week.
.....After which dry and smoke them as for Hams or Bacon. Rub the Cases with
Butter and store them in a cool dark place.
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MIXED SAUSAGE

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.....Cut in small pieces equal parts of Fat Pork, Lean Pork, Lean Veal,
and Beef Suet. For each 6 lbs. of Meat add the Rind of a Lemon Grated,
a small Nutmeg Grated, 1/2 oz. of Powdered Sage, 2 tsp. of Butter,
4 tsp. of Salt, and 1 tsp. of Summer Savory. Pack in cases or
lay down in jars and cover with Lard.
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BEEF SAUSAGE

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.....In Summer, when Fresh Pork is not obtainable, Raw Beef may be ground up
with Beef Suet in the proportion of about 1 part of Suet, 2 parts of Lean Beef, and
the whole seasoned with 1 tsp. of pepper, 1 tsp. Salt, 1 tsp. Sage, and 1 tsp. of
Summer Savory ground through the Meat cutter or Sausage grinder, and made
into cakes to be fried, or laid down in earthenware pans under a coating of Lard
until required for use.

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FERMENTATION

From a
1909
cook book
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.....Fermentation in the wildest sense of the term includes all forms of decomposition
in both vegetable and animal substances when exposed to air and moisture at temp-
eratuures between the freezing and boiling point of water. But in common language,
the word fermentation is more often confined to those processes by which vegetable
juices are transformed into alcoholic liquors. These processes, however, are entirely
similar to putrefaction, or the decomposition of organic matter which sets free foul-
smelling gases; and decay, or the change by which without moisture, the trunk of a
tree molders into dust. Fermentation does not ordinarily take place much below 32 F.
or much above 140 F. It usually causes liquids to rise in temperature and to give off
gases with considerable internal motion, to become turbid, to form a scum and to
deposit a sediment.
.....Among the useful results of fermentation are the raising of bread with yeast; the
preparation of alcoholic beverages and certain food products, as sauerkraut; the
curdling of milk by means of rennet to form cheese; the manufacture of vinegar, etc.
.....Among the injurious results of fermentation are the souring of milk and vegetables,
the putrefaction of meat, the becoming rancid of fats and the decay of articles of wood
or textile fabrics.
.....Fermentation is caused by the vital action of microscopic plants, the germs of which
may be present in the fermenting substance, or may be deposited on their surface
from the air or from contact with water or other substances containing them. Or they
may be introduced intentionally, as when yeast is used for brewing, or for making
vinegar or bread. These small plants feed upon fermentable substances and bring
about various chemical changes. Thus the subject of fermentation has two phases:
i.e., (1) how to induce those forms of fermentation that are useful, and (2) how to
prevent those that are injurious.
.....The promotion of fermentation falls under such various subjects as fermented
beverages, the making of vinegar, cheese, bread, etc. The prevention of fermentation
falls under such subjects as the preservation of food, the preservation of timber, etc.
.....As fermentation occurs from the presence and development of germs, it is evident
that its prevention depends upon the destruction of any germs that are present, and
keeping away others, or the removal of conditions favorable to germ life. Hence, in
general, fermentation and putrefaction may be prevented by drying heat; by cooling
below the point at which fermentation takes place; by heating or cooking substances
to a point sufficient to kill the germs present, and then hermetically sealing them to
exclude others; and by the employment of various antiseptics, as alcohol, common
salt, saltpeter, sugar, syrup, smoke, borax, and many other substances.
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