1322 The Cornell Reading-Courses 



again run through the cutter to mix the seasoning thoroughly. This 

 method will give a more even mixing of the spices than can be obtained 

 by working it with the hands. For immediate use the sausage may be 

 packed away in stone jars or crocks, to be sliced for frying. Many people 

 stuff it into casings made from the small intestines of the hog. When 

 this is done the intestines must be turned inside out and carefully cleaned. 



Casings for sausage can be bought for about 3 cents a pound. At 

 this price it will hardly pay to bother cleaning them for home use. The 

 bought casings are more uniform in size and strength and will usually 

 give better satisfaction. A good substitute for casings may be had in 

 narrow muslin bags. These, when filled, should be 2^ or 3 inches in 

 diameter and 18 to 24 inches long. Stuff the sausage in tightly by hand 

 and hang in a cool place. If the sausage is to be kept for some time, 

 melted lard should be rubbed over the outside of the bag. This excludes 

 the air. Sausage may be kept for some time in a large jar if a thin coat 

 of lard is put over the top. 



Mixed sausage may be made from a mixture of pork and beef in almost 

 any proportion. It is the custom on many farms to kill three or four 

 hogs and a beef during the winter for the year's supply of meat. When 

 this plan is followed a nice supply of sausage can be made from the trim- 

 mings. Sausage should not contain too much fat. A good proportion 

 is 2 pounds of lean pork, i pound of fat pork, and i pound of lean beef. 

 Chop together fine and season the same as pork sausage. Pack in jars, 

 muslin bags, or casings. Many people prefer this to clear pork sausage, 

 as it is not so fat. 



Bologna sausage. — To each 10 pounds of lean beef use i pound of 

 fat pork, or bacon if preferred. Chop finely and season with i ounce 

 of salt to each 4 pounds of meat, i ounce of the best black pepper (ground, 

 pure) to each 6 pounds of meat, and a little ground coriander. Stuff 

 into casings called beef " middles " or beef " rounds." If stuffed into 

 middles, make the sausages 10 or 12 inches long, and allow them to hang 

 straight. If stuffed into rounds make them 12 to 15 inches long, and tie 

 the ends together so as to form rings. Smoke for ten or twelve hours. 

 Cook in boiling water until the sausages float. Dry on clean hay or 

 straw in the sun, and hang away in a cool place until wanted. 



Casings. — Sausage casings are the intestines of hogs, cattle, or sheep, 

 which have been emptied and cleaned. They are turned inside out and 

 soaked in a solution of lye or limewater, thoroughly washed, and then 

 salted down. When cleaned and put up by a reputable packer they 

 are as good as when cleaned at home, and when they can be bought at 

 a reasonable price it hardly pays to clean them for home use. The casings 

 from different animals are used for the various kinds of sausages. Beef 



