The Neihart herald. [volume] (Neihart, Mont.) 1890-1901, 1892-10-01
3E4zzallM|R45
FACTS ABOUT THE SAUSAGE.
How One of the Most Universal Of Gull
nary Prnducfs Il MAZDA

How One of the Most Universal of Gull
nary Products Is Made.
What is ii sausage? The principle of
making all sausages is similar, and con
sists in simply chopping or mincing the
particular kind of meat employed and
seasoning it with spices OF herbs of va
rious sorts, bread crumbs, egg, salt or
mustard or any of those ingredients
mixed in such proportions as are agree.
able. Then the whole mixture is in
closed in portions of the prepared intes-
tines OF a hog, sheep or calf, scrupulous-
ly washed and scraped until immacu-
lately clean.
Among the herbs employed for sea-
sOning are shalOt, onions, leeks, sage,
thyme, garlic, %marjoram and parsley,
and in some kinds of sausages. besides
meat, anchOvies, oysters and red her
rings are added. Finally the blood OF
various animals, as the OK, pig and
goose, is used, mixed with oatmeal,
bread crumbs and seasoning of various
kinds. These in England are known as
blood buildings, but the Americans as
resolutelv refuse to eat blood buildings
as they do to partake of the hare. BO-
logna sausages are shrewdly suspected
to be made Of the flesh of the ass, but
they can be successfully initiated by
making a mince of equal parts of pork,
veal and lean beef.
Then there are the tasty little Lyons
sausages, of which the only fault is that
they are too highly favored with garlic.
The P~ersians made a very palatable
sausage of the meat Of a loin OF mutton,
chopped up with an equal quantity OF
bacon or the fat of a sleeps tail. The
mince meat, after being seasoned, is not
stuffed into a skin, but rolled into an
ovold form, round a small iron skewer
and the sausages are then roasted be-
tween two banks of hot ashes, the skew
er being carefully turned during the
operation. The famous sausages of
Mayence,> in Germany, are made OF
pork cut into small dice and seasoned
with pepper and saltpeter. and these,
when filled into the skins, are smoked
in the chimney for forty-eight hours
over, of course a wood fire.
Germany has for centuries been the
rival of Italy in the production Of these
historical viands. From different parts
of the fatherland, and especially from
Frankfort, Mecklenburg and Hamburg,
come a vast variety of sausages, begin
ming with the "Wurstchen Ga%rnirung,"
which are very little sausages used for
g%arnishing vegetables or other dishes.
The meat for them must be minced to a
pulp. and if the flesh be veal % per cent.
must be fat bacon and white bread
crumbs soaked in milk. Then there are
tongue sausages, into the 1avoring Of
which powdered cloves enter largely.
The Germans are undOubted experts
in sausage making, and almost every
district in the country has its own favor
tie flavor of spice or herbs, but the addi-
ton of bread is not much %patronized by
German sausage makers and it is con
sidered to detract from their goodness.
Sometimes, however, it is thought desir-
able to use it-first, because it renders
the sausage less rich, and next because
it increases the bulk. To six pounds Of
meat no more than a pound of grated
bread is allowed. In every case the
bread must be mOistened with cold milk
or water and must be added before the
mincing process is half completed