These may be made in various ways according to the price per day or meal of the hotel or restaurant. They are rarely made of the pure meat, as when so made they are too rich and unpalateable. If, however, a large proportion of the meat used be lean the richness will to a great extent disappear. It is in all cases, however, advisable to have present some cracker meal, bread or granulated rice, even if added only in small quantities, as by that means only, FIRMNESS can be obtained. The hotel butcher or cook should make all the sausages used for every purpose, and not have them purchased from the meat purveyor. In the case of the sausages that are smoked, etc., and served as a relish, that part of it can be always done by the people from whom your hams are purchased for a mere trifle. Further, it is my very firm conviction, that, the ordinary hotel butcher knows but little about sausage making. He should know! and I shall here devote several pages of this book to that teaching, with the hope that it will enable the hotel butcher to become of much more value to his employer, by economy, and also to become a man proper to use the title of butcher.

Butchering is not merely cutting roasts, chops, steaks, hams, bacon, and doing general "garde mange" work; it consists of a knowledge of what to do with meat in its every use, and how to utilize every particle to advantage, hence, as you have read so far in this book, I have been profuse in explanations of the uses of meat and how to properly take care of it; as the BUTCHER'S BILL is always the heaviest one for the proprietor to meet for the back part of the house.

Pork Sausages (First Class)

Take 15 pounds of lean and 6 pounds of fat pork, cut it up into two inch pieces and mix with it 14 ounces of pork sausage seasoning, (from recipe below); chop together fine, or run through meat cutting machine with a fine plate; then thoroughly incorporate with it 3 pounds of crumb bread soaked and pressed. When mixed, further work in one pound of sifted cracker dust. Place the mass then into the sausage filler, and run into pig casings, linking them at six to the pound.

Pork Sausages (Good Ordinary Sausage)

Take 15 pounds lean and fat pork and pork trimmings, cut it up into two-inch pieces and mix with it 11 ounces of pork sausage seasoning; chop fine, then thoroughly incorporate with it 4 pounds of crumb bread soaked and pressed. When mixed, further work in 4 pounds of sifted cracker dust, adding cold water to it as it becomes too stiff. When of the proper sausage consistency, place into the filler, and fill into pork casings, linking them six to the pound.

Pork Sausage Seasoning

Thoroughly mix together, then keep in tight covered tins, 9 pounds table salt, 6 pounds pure ground white pepper, 1/2 pound each of ground mace, ground nutmeg, and rubbed sage leaves, 1 ounce each of ground cloves, ginger and rubbed basil, and 1/2 an ounce of cayenne pepper.