Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1892-08-09
rvsrGR,ovs sAUsAoG.


Ths princlpis fcr making ali sausagss
u similar, and consists In simply chop.
plug or mincing the particular Kind OF
meat employed aud seasonlne u with
spice or herbs of various sorts, brad
crumbs, egg, SALT or mustari, OF any of
those lngrcdieuts mixed In such propor-
lions ~ are agreeable. Thsa the whole
mixture u enclosed In portions OF tho
prrparcd lutcstlnes Of hog, sheep, or
calf, sc,upuleusly washed and scrspcd
until Immediately clean.
Among the herbs employed Tor season-
Ing are ahaiot, onions, leeks, sage,
thyme, garlic, maboram and parsley,
and In somc kinda of sausagrs. besides
meat, anchovies, oysters and rvt her
rings are added. Finally, the blood of
various animals, ~ the or, pig and
goose, IL used, MIXED With bread
crumbs aud seasoning of various kinda.
These In England are known ~ black
puddlngs, but the Americans ~ resolute-
" refuse to eat blood buildings n they
do Ia psrtAkc of hare. bologna saussges
are shrcwdly suspected "a be made of
the hcsh Of the sss; but they can BE- suc-
ccssfuliy Initiated by making . mlncc of
equal parts of pork, veal and lean beef.
Then there are the tasty little Lyons
sausages, Of which the only fault IL
that they are too highly favored With
garlic. The perslans make q very pziat-
able sausage of the meat ef . loln OF
mutton chopped up with IN equal guam
tity of bacon or the Cat of Q Sleeps tall.
The mlnce meat, after being seasoned,
IL not stuffed Into q akin, but rolled Into
an ovold form, round a small Iron
skewer, aud the sauoges are then
roasted between two hanks Of hot ashes,
the skewer being carefully turned dur
Ing the operation.
The famous sausagcs 81 Mayence, In
Germany, are made of pork, cut Into
small dice and seasoned with pepper
aud salt-petre, aud these when filed Into
skins, are smoked In the chimney for
forty eight hours, over, Of course, q
wood hrc. Germany has for centuries
been the rival of Italy In the production
of these historic viands. Prom different
parts of the fAtherland. aud especially
from Frankfort, Meclenburg and Ham
burg, conc q great variety of ssussgrs,
beginnlng With "wurstchen GArnlrung,'
which are very little ssusagc,, used for
garnishing vegetables aud other dishes.
The meat Tor them must BE- minced 10 .
pulp, and u the hesb be veal, - PER cent
must he Fat bacon and bread crumb.
soaked In milk. Then there are ton tue
sausagcs, Into the hA,ohng of which
powdered cloves enter largely.
The Germans are undoubtedly experts
In sausage making, aud almost every
district In the country has its own favor
lie flavor of spice or herbs, but the adj
dillon 81 bread IL not much paironlted
by German sausage makers, aud u Ia
considered to d-tract from their good
ne.s. Sometimes, however, u IL thought
desirable to use it--hrst. because u r-n-
dsrs the s.u.sgr less rich, and next be-
cause u Increase. the bulk. To SIX
pounds NJ meat no more than q pound
~ bread I. allowed. Ia every case the
bcsd must be mol.icncd with cold
milk or water and must b. adi~i be-
fore the minclng prcccss IL half CON-
pl.ted.
In former times almost ever German
house had its "i,suchkammer," or room
Tor smoking sausages, but al the prs
ent day the fumlgation of sausagcs IL
artlhcially Initiated, the brown pyrollg-
ncous acid sold by chemists bring the
medium used In giving q smoked flavor
to .susagc., hung beef, hsh, etc. \
tes.pconful of pyrollgueous acid IL
poured Into q saucer, and, With q wing
feather or small brush, the sausage.
are mol.ten.d all over, aud then hug
az In dry place.
Antiquarlcs ar. baffi~i In their at
tempt. Ia ascertain when sausage. hr.t
b-ysme an article of human consumption.
We know, at least, that among the an
Client Greeks ssusagrs, called "sllant--s''
aud ''choriis," we're q common article
of diet, and every schoolboy knows, or
ought to know, that saussgcs, black
puddings aud sausage sellers appear In
the comedies of Ari.tophsnes. The
Roman. we're very much addicted to
u.cd Was pork aud gooi quantity III
bacon pounded Ia . mortar, With pepper,
cummin, winter slavery, and molst.ne'i
Nth gsrum, To which were added few
pine nuts.
u ha. been pointed out that IN. Ilo-
mans when they used bread crumb.
took care that the bread shoald b. of
the fine.t Kind. and that b-for- u WAS
mingled With the ssu..s. meat, u .houisi
b. soaked In wine. This Was the most
sensible pr-csution against IN. contin-
grncy of the bread passing through .
sour stage of fermentation, In which
ease IL would be uodeniably un~boic-
some. The Germans, VA most In
STANCES, altogether discard bread crumb,