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Sausage Color

Use caution with aniline colors and consider adding a disinfectant.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Sausage Color

Ingredients

Directions

  1. Dissolve dyestuff in hot water.

  2. Add hot boracic acid solution and stir well.

  3. Filter the mixture and allow to cool.

  4. Preserve in tightly closing bottles.

  5. Add 1 to 2 tablespoons of the dye to the preserving salt for 100 kilos of sausage mass.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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