Idaho County free press. [volume] (Grangeville, Idaho Territory) 1886-current, 1891-02-20
ALL ABOUT THE SAUSAGE.
Where This Popular Article OF Diet Comes
From and How IL Is Produced.

OF ali the articles of diet the sausage
is most mysterious. Concerning the
manner in which this interesting
comesti5le 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-
airy 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 recognition of the fact 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 cellar and on the back fences.
The first thing to do in the manufac-
ture of sausages is to kill the animals
and cut them up. Each beast SO treat
ed in butchers parlance. is separated
into the carcass" and the fifth
quarter" The fifth quarter consists of
the head and feet, the entrails. tho
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 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 go up and down ever so
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 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 are mixture, frequently half
and-half, of beef and pork together.
The operator IN charge of the mixing
machines manages this according to
his formula and ut the same time puts
in the seasoning-mace, sage sweet
marjoram and all sorts of spicy things.
Now it only remains to put the
sausage meat thus prepared into their
ceases" rs 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
times so long that case taken from
a sheep will stretch occasionally nearly
the length of the Center Market, hav-
ing been wrapped up in convolutions
in the animals body. A machine
specially invented for the purpose fills
these long intestinal tubes one at a
time with sausage meat, forcing it in
from cylinder filled with the stuff. A
single case will not iufrequently hold
as much as twenty-five pounds of the
meat.
When this has been done it only re-
mains to tic little knots of Irvine about
the sausage tube few inches apar
and the product is ready for market
German sausages, so called because
they are manufactured of recipes thai
Germans approve of, are not ordinar.
lily divided into lengths. The speckled
appearance of bologna sausage, 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 hogs blood
to two parts of meat.-W Washington
| Star.