Frankfort Sausages (Weinerwurst)

9 pounds of veal, 36 pounds of lean pork and 5 pounds of fat pork. Chop finely, adding a seasoning of 1 pound of salt, 6 ounces of white pepper, and one head of garlic; when ready place into the filler and fill into sheep casings, linking them at about four to the pound. Smoke for 48 hours, boil for 5 minutes before serving plain or with sauerkraut, etc.

Chicken Ham And Tongue Sausage

10 pounds of lean pork, 4 pounds of fat pork, 4 pounds of veal, 2 pounds of ox tongue, 4 pounds of granulated rice scalded, 2 pounds of cracker meal, the meat from one fowl and six hard boiled eggs, 9 ounces of salt, 3 ounces of pepper, 1/2 an ounce each of ground mace and finely chopped parsley, and 1/4 of an ounce of powdered thyme. Cut the meats into pieces, add the seasoning and rice, mince altogether till fine, then the eggs minced, and the meal, fill into weasand casings, simmer slowly for an hour, use cold in slices.

Polish Sausage

This is the national sausage of Poland, liked by rich and poor: Take 25 pounds of pork, 2/3 lean, and 1/3 fat, which has been salted for a few days with 1 pound salt and a little sugar. Grate finely three large cloves of garlic, salt them, stir in amongst them a quart of water. Then add the meat which has been chopped into dice size. Now add 1 1/2 ounces pepper, 1/2 ounce grated nutmeg. Mix well and put into narrow pig skins very full. When filled, tie into fifteen inch lengths; hang to dry for a day; then smoke them with beech wood at a heat of 133° Fahr.,and let them hang till they are thoroughly cooked inside merely with the hot smoking.

Smoked Sausage Or Knackwurst

Take 60 pounds of lean pork, 14 pounds of lean beef and 26 pounds of fat pork. Chop very fine, then add 1 pound salt, 5 1/2 ounces ground pepper, 1 1/2 ounces ground saltpetre, 2 1/2 ounces whole caraway seeds, a small quantity of grated garlic. Stuff in beef rounds or hog casings. Hang in the air for 8 days, then smoke for 6 days, they may then be preserved in a cool dry place.

Tenderloin Sausage

Take the pork tenderloins and trim them as near the shape of a sausage as possible; rub with hot salt, and place for two weeks in a vessel containing a solution of 17 ounces of salt boiled in 5 pints of water. Remove, wash, and stuff tightly in beef bungs. Smoke for two weeks.

Thuringian Red Sausage

14 pounds thick streaky pork off the belly part (half tenderly cooked) cut in quarter inch dice, 3 pounds of boiled pigs rinds, 4 pounds raw liver and lungs finely minced. This may be varied by substituting boiled tongue or salted boiled heart, cut into pieces of equal size. Now put 8 pounds of blood in a tin dish, and then into a big pot, and stir CONSTANTLY until hot. Add first the rind, liver and lungs, and stir well, and then the pork. Season with 24 ounces of table salt, 3 ounces ground white pepper, 1 ounce ground marjoram, 1/3 of an ounce each of ground caraway seeds and ground cloves. Work all thoroughly together, and as quickly as possible fill the hot meat into the widest pigskins you have. Give plenty of room, and then put at once into water which is BOILING HARD; stir constantly. Prick this sausage often, and cook at a temperature of 212° Fahr. It is ready when, on pricking, the fat which exudes is perfectly clear. Smoke in cold smoke, with some juniper berries in the sawdust.

Tomato Sausages

-Lean mutton 6 pounds, mutton fat 8 pounds, canned tomatoes 3 pounds, sifted cracker dust 1 1/2 pounds, scalded granulated rice 1 pound, 10 ounces sausage seasoning. Cut the meat up fine in the machine, take out into a mixer, and add the rice and tomatoes, then the seasoning and the cracker dust. Place in the filler, fill into sheep casings, and link them 6 to the pound. (When cheap enough, use fresh tomatoes).

Veal Sausages

Chop together 22 pounds of veal freed from sinew and 11 pounds of bacon, and make very fine; season with 12 ounces of salt, 1 1/2 ounces ground white pepper, 3 nutmegs grated and 1/2 ounce of ground mace. Knead all together, adding a pint of milk. Fill into narrow skins.

Westphalian Sausage

Take three parts of lean and one part of fat pork, and cut into pieces like small dice; then season with salt, pepper and cloves, so that it tastes mildly of the spices, and knead all together. Stuff into long narrow casings, and let dry out of doors for several days; then smoke yellow. NOTE: The above sausage is made almost exactly like the SASTER SAUSAGE of the country people of Scotland, only the Scotch omit the smoking, and the "sasters" are dried by hanging from a string attached to the ceiling in the kitchen. The Scotch sausages are usually kept for several months before being used.