Weinerpolse Or Bavarian Sausage

For this recipe, use 25 pounds of pork, 12 pounds of veal, 12 pounds of pork fat, 20 ounces of salt, 30 gram. powdered saltpetre, 30 gram, ground coriander, 50 gram. powdered sugar, 60 gram. ground white pepper, 2 garlic cloves and 4 shallots grated fine. Use only the best meat and CAREFULLY remove all sinews. Mince the pork and veal together first, then mince the fat, then thoroughly mix all together, adding the seasonings. Place into the sausage filler and fill into sheep or lamb casings, tying into five inch links. Let them hang for 24 hours, then smoke in warm smoke until of a bright brown color; boil five to eight minutes, when they are ready for the table.

Leverpolse Or Liver Sausage

For this recipe, use 1 large pig's liver, 10 pounds of veal (from the neck), 10 pounds of belly of pork, 8 pounds of pork fat, 3 pounds of salt, 40 gram. powdered thyme, 50 gram. each of ground nutmeg and ginger, 60 gram. of powdered marjoram, 140 gram. ground white pepper, 5 pounds of lean pork, 4 small onions in winter, NONE in summer, as they easily cause acidity. Remove sinews and gristle from the pork and veal, boil them and mince together. The fat to be cut into small dice, the liver to be skinned, and the thick veins removed and to be boiled in the boiling broth for five minutes; then chop it a little, add a little salt, and mince quite fine. Now throw the minced veal and pork, diced fat and liver into the mixer along with the five pounds of minced RAW lean pork, add the spices and a cupful of the fat and water from the broth and mix altogether thoroughly. Place the meat into the sausage filler and fill into hog casings NOT too tight, tying into 18-inch lengths. Then boil the sausages in boiling water 20 minutes, take up, wash them and lay them on a table to cool. They are then ready for the table, cut in slices cold. Are also used fried in slices warm.

This sausage can be smoked in cold smoke in winter, and keeps well.

Leverpostej. Liverwurst Or Danish Liver Sausage

10 pounds of pigs' flare, 3 or 4 pig's livers according to size, 4 to 5 pounds of minced lean pork, 10 eggs, 6 to 12 anchovies according to size. Add pepper, salt, nutmeg and cinnamon to season according to taste. Fill into beef casings, boil two hours. These are well liked by most people.

Beef Sausages

A good article for the "help's hall". Take 20 pounds of flank of beef freed from skin and bones, cut it up into inch pieces and mix thoroughly into it 10 ounces of salt, 4 ounces of pepper, half an ounce of ground nutmeg, and 2 ounces of rubbed sage, then mince through the machine; meanwhile soak 4 loaves of bread (eight pounds) squeeze it dry and amalgamate with the meat, then add DRY, three pounds of sifted cracker meal; then place the whole into the sausage filler and fill into sheep casings, link them; then separate the links, arrange in baking pan, and bake till done and brown, about 15 minutes.