The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1890-11-26
MYSTERIES OF THE SAUSAGE
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|
uako C., TfszE peSSziar Article
Or all articles Of diet the sausage is most
| mysterious Concerning the manner in
which this interesting conestible 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 or
binary grades of sausage sold cannot by
any possibility be com posed in manner
| that would be pleasant for the consumer
| to Understand. Wren you buy the product
at eight cents pound you imply q recog-
milton of the fact that the man ufacturer
can hardly make profit save by employ
ing for hispurpOses materials fairly termed
refuse, even if he does not set traps for
stock in the cellar and or the back fence.
The foreQuart"rs of the steers used are
the parts selected for the purpose, for the
reason that the meat from that part of the
animal is fond to produce better sausages
than the headquarters, though the latter
are frequently employed also. OF the hogs
all parts arc utilized except the ribs, which
bring a good price for chops. and the part
of the breast that is turned into bacon.
What is known as heavy veal"-that Is
to say, calves Weighing go or 500 pounds
is made use of entire
The first thing to Do in the manufacture
of the sausages is to kill the animals and
cut them up. Each beast so treated, in
butchers pariance, is separated into the
Carcass" and the "ffth quarter" The
fifth quarter consists OF the head and feet,
the entrails, the 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 brains for frying. and even the
lungs for cooking in two or three styles.
Triple, which is the lining of the stomach,
goes in with the fifth 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 iceboX
for some days, are cut from the bones and
chopped into ,ine hash by machines with
many knives that 90 up and down ever so
fast After berg made into hash in this
way the meat i. put back into the iceboX,
and after second cold seasoning is chopped
again
Next it goes to the mixing machine.
There are endless numbers of recipes for
mixing, no two sausage makers using the
same proportions of materials or the same
seasoning. Some sausages are made en-
tirely of pork, while others are of beef
alone, but the ordinary kind are mixture,
frequently half and half, of beef and pork
together. The operator in charge of the
mixing machine manages this according
to his formula and at the same time puts
in the scasoning-mace, sage, sweet mar
joram and all sorts of spicy things.
Now it only remains to put the sausage
meat thus prepared into the Ceases" as
the butcher calls them. These cases or
skins for the sausages are the coverings of
the intestincs Of steers, sheep or hogs. They
are sometimes so long that ease" taken
from sheep viii stretch occasionally nearly
the length Of the Center market, having
been wrapped up in convolutions in the
animals body. \ machine specially in
vented for the purpose fills these long in
testinal tubes one at a time with sausage
meat, forcing it in from a cylinder filled
with the stuff. A single case will not in
frequently hold as much as twenty-five
pounds of 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
sausages, so called because they are manu-
featured after recipes that Germans ap-
prove of, are not ordinarily divided into
lengths. The speckled appearance of bo-
logna sausage, which is composed of beef
only, is caused by the fat that is mixed
with it. Blood sausage is so called because
it contains one part Of beef or hogs blood
to two parts Of meat.-Wa shington Star.