Savannah courier. (Savannah, Tenn.) 1885-1979, 1892-10-06
FACTS ABOUT THE SAUSAGE.
How One OF the Most Universal OF Culinary
Products Ia Made.

Products Is Made.
What is sausage? The principle Of
making all sausage is similar and con-
sists is simply chopping or mincing tho
particular kind of meat employed and
seasoning it with spices or herbs Of
various 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 in
testines of hog, sheep or calf, scrupu-
lousy washed and scraped until immac-
ulately clean. Among the herbs en-
ployed for seasoning are shalot onions
leelSs, sage, thyme, garlic, marjoram
and parsley, and in some kinds of
sausages, besides meat, anchovies, oys-
ters and red behring's are added. Final
", 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 resolutely refuse to
eat blood buildings as they do to par
take of the hare. Bologna sausage are
shrewdly suspected to be made of the
flesh of the ass, but they can be sue
cessfully initiated by making 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 high
ly favored with garlic The Pa.
risians make very palatabl
sausage of the meat of loin of mutton,
chopped up with an equal quantity of
bacon or the fat CT a sleeps tail. The
mince-meat, aftev being seasoned, is
not stuffed into skin, but rolled into
an ovoid form, round a small iron
skewer, and the sausages are then
roasted between two banks of hot
ashes, the skewcr being carefully
turned during the operation. The
famous sausages of Mayence, in Ger
many, are made of pork cut into small
dice and seasoned with pepper and salt
peter, and these, when filed into the
skins. are smoked In the chimney for
forty-eight hours over, of course, a
wood fire. Germany has for centu-
ries been the rival of Italy in
the production of these historical
viands. From different parts of the
fatherland, and especially from Frank
furt, Mecklenburg and Hamburg, comes
vast variety of sausages, beginning
with the 'wurstchen garnirung, which
are very little sausages used for gar
nishing vegetaD les or other dishes. The
meat for them must be minced to a
pulp and If tie flesh be veal twenty
five per cent must be fat bacon and
white bread crumbs soaked in milk
Then there are tongue sausages, into
the favoring of which ~-po wdered
cloves enter largely. The Germans
are undoubted experts in sausage
making, and almost every district in
the country has its own favorite flavor
of spice and herbs, but the addition of
bread is not much favored by German
sausage-makers, and it is considered to
detract from their goodness. Some
times, however, it is thought desira bic
to use it-frst, because it renders the
sausage less rich, and next because it
increases the bulk. To six pounds of
meat no more than 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 pro-
cess is half complete. In former times
almost every German house had its
''ranchkammer," or room for smoking
sausages, but at the present day the
fumigation of sausages is artifcially
initiated, the brown pyroligneous acid
sold by chemists being the medium
used in giving a smoked flavor to sau-
sages, hung beef, fish, etc A teaspoon
full of pyroligneous acidis poured into a
saucer, and with wing feather or a
small brush the sausages are moistened
all over and then hung up in dry
place. -London Telegraph.