The morning news. [volume] (Savannah, Ga.) 1887-1900, 1892-07-31
THE MYSTERIOUS SAUSAGE.
A Favorite Article of Food With
Many Nations.

many NGClOnS.
From the London Daily Telegraph
What is a sausages
The principle Of making all seusages is
similar, and consists in simply chopping or
mincilg the particular kind of meat en-
ployed aud 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 agreeable. Then
the whole mixture is inclossd In portions Of
the prepared intestines OF q hog, sheep or
calf, scrupulously washed and scraped until
| Immediately clean.
Among the herbs employed for seasoning
are shalot, onions, leeks, sage, thyme, gar
lie, marioram and parsley, and in some
kinds Of sausage5. besides meat, anchovies >,
oysters and red herrings 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 Englan are known as black pud-
dings, but the Americans as resolutely re-
fuse to eat blood puddings as they do to
paytake of the hare. Bologna sausages are
SHIRE wdly suspected TO be made of the flesh
of the ass; but they can be successfully imi-
tated by making a mince of equal parts of
pork, veal and lean beef.
Then there are the tasty little Lyons sau-
cages, of which the only fault is that they
are too highly favored with garlic. Tho
Persians make very palatable sausage of
the meat of loin OF mutton chopped up
with an equal quantity Of bacon or the fat
of sleeps tail. The mince meat, after be-
ing 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
skewer being carefully turned during the
operation.
GERMAN SAUsAGES.
The famous sausages of Mayence, in Ger
many, are made OF pork, cut into small dice
and seasoned with pepper aud saltpetre and
these, when filed into skins are smoked in
the chimney for forty-eight hours over, of
course. q wood fire Germany has for
centuries been the rival Of Italy In the pro-
duction of these historical viands. From
different parts OF the fatherland and
especially from Frankfort, Mecklsnberg and
Hamburg, comes great varsity of saus-
ages, beginning with the "Wurstchen
Garnirung," which are very little sausages,
used for garnishIng vegetables and other
dishes. The meat Of them must be minced
to pulp and if the flesh be veal. IS per
cent must be fat bacon and white bread
crumbs soaked in mix. Then there are
tongde sauseges, into the havoring Of which
powdered cloves enter largely.
The Germans are undoubtedly experts
in sausage making, and almost every dis
trict in the country has its own fayorIte
flavor of spice or herbs, but the addition OF
board is not much patronIzed by German
sausage makers, and it is considered to de-
tract from their goodness. Sometimes
however, it is thought desirable to use it
first, because it renders the sausages less
rich, and next because it Increases the bulk
To six pounds of meat no more than O
pound of grated bread is allowed In
every case the bread must be moissened
will cold milk or ater and must be ad-
ded before the mincing process is half COM
pleted.
In former times almost every German
house had it's 'Rauchkammer," or room
for smoking sauseges, but at the present
day the fumigation OF saUsages is artfcially
initiated. the brown pyroligneous acid sold
by chemists being the medium used in Civ
ing smoked flavor to sausages, hung beef,
fish, etc. A teaspoonful of pyroligneous
acid is poured into a saucer, and with q
wing feather or a small brush, the sausages
are moistened all over, and then hung up
in a dry place.
The authorities are not agreed as to
whether the sausage mIncing machine was
, the invention of Count Romford or Of a
German savant, but the advantages OF the
machine, which came into use in England
about sixty years ago, are numerous aud
obvious II must be clear to any observer
that chopping boards absorb the juice of the
meat, while many have said or fanced that
a delicate mince would taste of the wood
although washed aud aired, after standing
in n damn place.