Seasoning in Sausages

Ingredients

• 100 pounds meat
• 34 parts coriander seed
• 8 parts cloves
• 1 part marjoram
• 42 ounces salt
• 30 parts salt
• 6 parts coriander seed
• 4 parts allspice
• 2 parts ground ginger
• 10 parts black pepper
• 2 parts saltpetre
• 12 parts ground pepper
• 3 parts garlic
• 1½ parts cayenne pepper
• 1 part nutmeg
• 2 parts cloves
• 2 parts allspice
• 3 parts mace

Directions

1. For summer sausage, mix 34 parts coriander seed, 8 parts cloves, 1 part marjoram, and 42 ounces salt per 100 pounds of meat.

2. For bloodwurst, combine 30 parts salt, 6 parts coriander seed, 4 parts allspice, and 2 parts ground ginger, using 43 ounces per 100 pounds of stock.

3. For head cheese, use 3 parts pepper and 42 ounces per 100 pounds of stock.

4. For tongue sausage, mix 32 parts salt, 8 parts white pepper, 1 part mace, 1 part cloves, and 1 part allspice, using 3 ounces per 100 pounds of stock.

5. For frankfurters, combine 5 parts salt, 12 parts ground pepper, and 58 ounces per 100 pounds of meat.

6. For pork sausage, mix 44 parts salt, 1½ parts ground pepper, 3 parts saltpetre, and 1 part nutmeg, adding sage if desired, for 100 pounds of stock.