CURING MEATS FOR LIVER SAUSAGE

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Good Liver Sausage should always contain a certain amount of Meat and Fat in addition to the Liver. This Fat and Meat should be cured for a week or two, before making the Sausage, in a brine made as follows: 1 Ib. Freeze-Em-Pickle. 7 Ibs. Salt. m 5 gals, of Water. •

Liver Sausage made from Meat which has been cured in this manner will keep much better after it is made. Where it is necessary to ship Liver Sausage any great distance, or to keep it on hand any length of time after it has been made, the Livers should also be cured in the above brine for two weeks before making the Sau- sage. The best way to cure the Livers for this purpose is to cut them into strips after they have been chilled for 24 hours and then put them into the brine to cure. Packers who must ship Liver Sausage during the sum- mer months will find the above directions in making Liver Sausage very valuable.

DIRECTIONS FOR MAKING LIVER SAU- SAGE.

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Take 70 Ibs. of Hog Livers, 25 Ibs. of Pork Necks; the entire Boned Head can be used instead of the Necks, or the trimmings which are cut from Bellies will work into Liver Sausage very nicely.

First: — Scald the Livers by pouring boiling hot water over them or dip them into boiling water until they are scalded through to the center. Then throw them into the ice water or put them into a tub of cold water and allow the water to run into the tub until the Livers are cooled through to the center, otherwise, they might sour in a short time.

C H G CAGE). LJ. S.

Second: — Cook the Hog Necks, Heads or Bellies and remove all the meat from the bone.

Third: — Chop the meat as fine as possible. When an Enterprise Grinder is used, grind the meat as fine as it can be ground through a fine plate; then add the Livers, which have also been ground as fine as it is possible to get them. The finer and better the Livers and Fat are ground, the finer and better will be the Liver Sausage.

Fourth: — When grinding, add to 100 Ibs. of Sausage:

3 large size Onions.

Bull-Meat-Brand Sausage Binder in percentage propor- tion of cereal as allowed by your State Pure Food Law.

6 to 8 ozs. of Zanzibar-Brand Liver Sausage Seasoning. 1 Ib. "A" Condimentine

All of these should then be well mixed, and as much of the Water in which the Meat was boiled should be added to the mixture as the Meat will absorb.

Fifth: — Stuff very loosely into Hog Bungs or Beef Casings, and boil very slowly, otherwise, they will burst; never have the water hotter than 155 degrees. The length of time to boil is % to 1 hour, which will depend entirely upon the thickness of the Sausage.

Sixth: — After they are boiled, place in ice water, in which they should be kept until they have been chilled through to the center; then remove them from the water and place in the cooler. After the Sausages are chilled rub the casings with some White Berliner Brand Konservirung Salt, to prevent the Sausage from getting slimy.

DIRECTIONS FOR MAKING BRAUN- SCHWEIGER LIVER SAUSAGE.

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Braunschweiger Liver Sausage is made of neck pieces from Lean Hogs, Hog Livers, Gut Pat, Trim- mings from Bellies and Back Fat, all of which must be steamed before being chopped. I^or 150 Ibs., or less amounts in the same proportion, take:

10 Ibs. Gut Fat.

30 Ibs. of Belly Trimmings.

20 Ibs. of Back Fat.

40 Ibs. of Neck Pieces.

50 Ibs. of Hog Livers.

First: — Take the above quantities, put them into a kettle and steam them at about 180 degrees or 190 degrees until the meat is tender. Care must be taken

that the water does not boil. It should not be hotter than 190 degrees or just enough heated to make it simmer.

Second: — Separate the Livers from the other Meat that has been steamed and chop it or grind it fine.

Third: — Take all of the other Meat out of the ket- tle, strip it from the bones and rinds, put it in a chop- per or grinder, and chop, rock or grind fine. ' The finer the better. While chopping add:

5 large size Onions.

The Bull-Meat-Brand Flour

10 to 12 ozs. Zanzibar Brand Liver Sausage Sea- soning.

1 Ib. "A" Condimentine, and as much of the Soup in which the Meat was steamed as the Meat will absorb.

Fourth: — Then put all of the chopped Meat, includ- ing the Livers, into a trough and mix all the Meat thoroughly, adding as much more of the Soup while mixing, as the mixture will absorb.

Fifth: — Stuff loosely into Hog Middles or Hog Bungs, and boil very slowly, otherwise, they will burst; boil them until they are filled and swell out. Never have the water hotter than 155 degrees. The length of time to boil is % to 1^ hours, which will depend entirely upon the thickness of the Sausage.

Sixth: — After they are boiled, place in cold water — ice water is the best — in which they should be kept until they have been chilled through to the center, but while chilling the Sausages must be turned fre- quently to keep the grease from congealing to one side; {then remove from the water, and place in a cooler. [A-fter the Sausages are chilled, rub the casings with (Borne White Berliner Brand Konservirung Salt, to pre- vent the Sausage from getting slimy.

Seventh: — If it is desired to smoke the Braunschwei- ger Liver Sausage it can be smoked the following day.

SMOKED COLORED LIVER SAUSAGE

Color the casings in a solution of our Zanzibar-Carbon Brand Casing Yellow Mixture by momentary dipping before watering, cutting and tying them. This will give Liver Sausage the desired smoke shade color.

BLOOD SAUSAGE