Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1890-11-21
ALL ABOUT THE SAUSAGE.
Where This Popular Article of Diet Comes
From and How 1t lis Produced

Of all the articles of diet the sausage is
| most mysterious. Concerning the manner
in which this interesting cOmestlble Is pro-
duced very little is known. 1t is simply
necessary to consider the market price of
animals and to do little figuring there
upon in order to perceive that the more
ordinary grades Ct sausage sold can not by
any possibility be composed in Il manner
that would be pleasant for the consumer to
understand When you buy the product
at cents Il pound you imply a recognition
of the TACT that the manufacturer can hardly
make profit save by employing for his pur-
poses materials fairly termed refuse, even
if he does not set traps for stock in the eel
lar and on the back fences.
The first thing to do in the manufacture
of sausagps Is to kill the animals and cut
them up. Each beast so treated, in
butchers parlance, is separated into the
carcass and the fifth quarter. The
fifth quarter consist of the head and feet
the entrails, tn brain. the heart, the liver
and the lungs. For many of these things
most people would have no use, but there
are plenty of customers who like the beef
or hog brain for frying, and even the
lungs for cooking in two or three styles
Triple, which is the lining of the stomach,
goes IN WIN tDe u1Jn quarter.
The carcass remaining after the fifth
quarter has been removed is divided with
knives, and such portions as are to be used
for sausages. after remaining in the ice
box for some days, are cut from the bones
and chopped into fine hash by machines
with many knives that 90 up and down
ever so fast After being maze into hash
this way the meat is put back into the box,
o,,l cnnn,l III ,l,o
ped again.
Next it goes to the mixing machine
There are endless numbers OF receipts for
mixing, no two sausage makers using the
same proportions of materials or the same
seasoning. Some sausages are made
entirely of pork, while others are of beef
alone; but the ordinary kind area mixture,
frequently half-and-half of beef and pork
together. The operator in charge of the
mixing machines manages this according
to the formula and at the same time puts
in the seasoning-maces, sage, sweet mar
joram and all sorts of spicy things.
Now 1t only remains 10 put the sausage
meat thus prepared into their eases, .
as the butcher calls them. These cases or
skins for the sausage are the covering of
the intestines of steers. sheep or hogs
They are some Zines so long that ease
taken from sheep will stretch occasional
ly nearly the length of the Center Market
having been wrapped up in tonvolations
in the animals body. A machine special
ly invented for the purpose fills these long
intestinal tubes one at time with sausage
meat forcing it III from cylinder filled
with the stuff single case will not in
frequently hold as much as twenty five
pounds CT the meat.
When this has been done it only re-
mains to tie little knots of Irvine about
the sausage tube few inches apart and
the product is ready for market. German
sausage, so called because they are manu-
featured of recipes that Germans paprove
of, are not ordinarily divided into lengths.
The speckled appearance Of bologna sau-
sage, which is composed of beef only, is
caused by the fat that Is mixed with it.
Blood sausage Is so called because it con-
tains one part of beef or hog's blood to Two
parts Of mest.-Washington Star.