ANIMAL PRODUCTS 



249 



In addition to these cooked and 

 smoked sausages there are several others 

 grouped by packers under the head of 

 summer or dry sausages. These sau- 

 sages are dried and smoked without 

 cooking. In the manufacture of dry 

 sausage a preservative (usually "Dia- 

 mond A") containing a coloring mat- 

 ter was formerly used. Plenty of space 

 for refrigerating and drying is neces- 

 sary. Cervelat sausage meat is minced 

 and dried for three days at a tempera- 

 ture of 38 to 40° F., after which it is 

 put in casings and hung to dry for 

 another two or three days at a tempera- 

 ture of 48 to 50°. It is then put into 

 the smokehouse at 48° and gradually 

 brought up to 70° F., where it is held 

 24 to 48 hours. There are many formu- 

 las for cervelat sausage. One recom- 

 mended by Wilder contains: 



40 pounds beef chunks, lean and free 

 from sinews, 



90 " pork trimmings, 



20 " shaved shoulder fat, 



5 " 12 ounces salt, 



2 ounces whole white pepper, 



6 " preservative. 

 Farmer sausage: 



50 pounds shank meat, 



10 " beef cheek meat, 



30 " pork trimmings, 



30 " chuck meat, 



10 " pickled pork trimmings, 



20 " shoulder fat, 



5 " 12 ounces salt, 



2 ounces whole white pepper, 



6 " preservative. 



Farmer sausage is smoked for six to 

 eight hours at a temperature of 65 to 

 70° F. 

 Swedish medwurst : 



30 pounds pickled beef trimmings, 



30 " fresh beef trimmings, 



90 " pork trimmings, 



1 " corn flour 

 51/2 " salt, 



2 ounces coriander, 

 3-1/2 " white pepper, 

 6 " preservative. 



Braunschweiger sausage : 



50 pounds back fat trimmings, 

 45 " ham trimmings, 

 25 " shoulder trimmings, 

 20 " beef chucks, 

 10 " shoulder fat, 



5 " salt, 



2% ounces ground white pepper, 

 1 " whole white pepper. 



6 " preservative. 



Hungarian salami sausage: 

 90 pounds pork trimmings, 

 35 " beef chucks, 

 25 " shoulder fat, 

 5 " salt, 

 IV2 ounces white pepper, 

 1 " garlic, 

 5 1 /2 " preservative. 

 There are various other modifications 

 of salami sausage such as Milanese, 

 German and Thuringer. 



MORTADELLA SAUSAGE : 



135 pounds fresh lean trimmings, 

 15 " lean beef chucks, 

 10 " shoulder fat, 

 5 " salt, 

 V/2 ounces saltpeter, 

 2^2 " white pepper. 

 Lyon sausage : 

 120 pounds lean pork trimmings, 

 20 " beef chucks, 

 10 " shoulder fat, 



5 " salt, 



2^2 ounces white pepper, 

 1 " whole pepper, 



6 " preservative. 



Gothair sausage: 



20 pounds lean beef chucks, 

 110 " lean pork trimmings, 

 20 " pork shoulder fat, 



5 " salt, 



3^2 ounces white pepper, 



6 " preservative. 



Lehigh valley summer sausage: 

 Chucks, ground twice very finely and 

 seasoned with a mixture of 



8 ounces salt, 



IV2 " saltpeter, 



5 " mace, 



1 " cloves, 



2 " allspice, 



4 " black pepper, 



6 " coriander, 

 1 " sugar, 



and 4 ounces preservative per each 100 

 pounds made of lean bull meat. 



It is smoked 10 to 14 days at a temper- 

 ature of 50 to 60° F. 



Casings for sausages — Sausage cas- 

 ings are made from the small and large 

 intestine, rectum, windpipe and blad- 

 de- of cattle and other animals. Intes- 

 tines are washed, scraped to remove the 

 fat, salted and packed in cold storage till 

 ready for use. "Bound casings" come 

 from the small intestines, "middles" 

 from the large intestines, "bungs" from 

 the rectum. Bladders and windpipes 

 are scraped, inflated and hung up to dry. 



