The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1891-02-18
ALL ABOUT THE SAUSAGE.
Where This Popular Article of Diet Comes
From and How 1t Is Produced.

Of all the articles of diet the sausage
Is most mysterious. Concerning the
manner in which this interesting
comestible is produced very little is
known. 1t is simply necessary to con-
slider the market price of animals and
to do little figuring thereupon in
order to perceive that the more ordin-
ary grades of sausage sold can not by
any possibility be composed in man.
ner that would be pleasant for the
consumer to understand. When you
buy the product at cents pound you
imply n recognition of the fact that
the manufacturer can hardly make a
profit save bv employing for his pur-
poses materials fairly termed refuse,
even if he does not set traps for stock
in the cellar and on the back fences.
The first thing to do in the manufac-
ture of sausages is to kill the animals
ed, in butchers parlance, is separated
quarter" The fifth quarter consists of
brain, the heart, the liver and the
lungs. For many of these things most
people would have no use. but there
beef or hog brains for frying. and even
STYLES. Tripe, 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 remain
ing in the ice box for some days, are
cut from the bones and chopped into a
fine hash by machines with many
knives that 60 up and down ever SC
fast. After being made into hash this
way the meat is put back into the ice
box and. after second cold seasoning,
is chopped again.
Next it goes to the mixing machine,
There are endless numbers of receipt;
for mixing. no two sausage maker:
using the same proportions of material;
or the same seasoning. Some sausages
are made entirely 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 ia charge of the mixing
machines manages this according tc
his formula and at the same time put:
| in the seasoning sage, swee
marjoram and all sorts of spicy things
Now it only remains to put thu
sausage meat thus prepared into thei
.'cases," as the butcher calls them
These cases or skins for the sausage
are the covering of the intestines o
steers, sheep or hogs. They are some
times so long that lease" taken from
sheep will stretch occasionally nearl,
the length of the Center Market, hav
ing been wrapped up in convolution
in the animals body. A machin
specially invented for the purpose fill
these long intestinal tubes one at
time with sausage meat, forcing it il
from a cylinder filled with the stuff. !
single case will not infrequently hol
as much as twenty-five pounds of tn
meat.
When this has been done it only re
mains to tie little knots of twine abou
the sausage tube few inches apal
and the product is ready for market
German sausages, so called becaus
they are manufactured of recipes tina
Germans approve of, are not ordinal
lily divided into lengths, The speckle
appearance of bologna sausage, whic
is composed of beef only, is caused b
the fat that is mixed with it. Bloc
sausage is so called because it cor
tains one part of beef or hogs bloc
to two parts of meat. Wdshingto
Star.