Idaho County free press. [volume] (Grangeville, Idaho Territory) 1886-current, 1892-11-25
THAT SAVORY MIXTURE.
MATERIALS OF WHICH SAU-
SACES ARE MADE.
The Foundation of All Is Meat. and to
This Is Added n Great Variety OF
Other Things-English
Black Pudding.

What is sausage? The I.ondo.
Daily Telegraph answers the ques-
tion as follows:
The principle OF making all sau-
sages is similar and consists in sim.
ply chopping or mincing. the particu-
lar kind of meat employed and sea-
soning it with spices or herbs of vari.
Gus sorts bread crumbs. egg, salt or
mustard or any OF those ingredients
mixed in SUCH proportions as are
agreeable. Then the whole mixture
is iuclosed III portions OF the pre-.
pared intestines OF hog. sheep or
calf scrupulously washed and scraped
until immediately clean.
Among the herbs employed for
seasoning are eschalot onions leeks.
sage thyme garlic marjoram and
parsley. and in some kinds of sau.
sages besides meat anchovies. oys.
tiers and red behring's 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
black puddings but the Americans as
resoutely refuse TO eat blood pud.
dings as they do to partake OF the
hare. Bologna sausages are shrewd-
ly suspected to be made of the flesh
OF an ass; but they can be success
fully initiated by making mince OF
equal parts OF pork veal and lean
beef
Then there are the tasty little w.
ons sausages, Of which the only fault
Is that they are too highly favored
with garlic. The Fersians make a
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
being seasoned, is not stuffed into a
skin, but rolled into an ovoid form
round small iron skewer and the
sausages are then roasted between
two banks of hot ashes. the skewer
being carefully turned during the op-
GRAFTON.
The famous sausages OF Mayence
in Germany. are made of pork cut in
to small dice and seasoned with pep.
per and saltpetcr and these when
filled into skin. are smoked in the
chimney for forty eight hours over
OF course Il wood fire. Germany has
for centuries been the rival of Italy
in the production Of these historical
viands From different parts OF tho
Fatherland and especially from
Frankfort Mecklenburg and Ham.
burg, come great variety OF sau.
sages beginning with the .Wurst
chen Garnirung" which are very lit.
tie sausages used for furnishing
vegetables or other dishes The meat
of them must be minced TO pulp
and il the flesh be veal twenty-five
per cent must be fat bacon and white
bread crumbs soaked In milk.
Antiquaries are bafied in their at.
tempts to ascertain when sausage s
first became an article of human con.
sumption. We know, at least that
among the ancient Greeks sausapes
called 'allantes' and .chordal
were common articles OF diet. and
every schoolboy knows or ought TO
know. that sausages black buildings
and sausage sellers appear in the
comedies OF Aristophanes. The Ro-
mans were very much addicted to
sausages made at Lusania- The meat
uSed was pork and good quantity OF
bacon; pounded in a mortar with
pepper cummin. winter savory and
molstened with garum to which were
added few p ne nuts.
1t has been pointed out that the Ro-
mans when they used bread cru m bs
took care that the bread should be oil
the very finest kind. and that before
it was mingled with the sausage meat
it should be soaked in wine This
was most sensible precaution against
the contingency Of the bread passing
through a sour stage OF fermentation
in which case it would be undeniabl
unwholesome The Germans. in n osi
instances. altogether discard bread
crumbs, and when they do use i,
moisten it with milk or water. bu,
the Italians refuse TO put any bread
into their sausages and they claim
that their famous 'Bolognese Morta-
della" is at once a more nOuris hing
and more economical sausage thar
the very best German wurst mas
much as the 'aMortadeliar must be
boiled three times before il is proper.
ly cooked, and the water in which i
has been boiled constitutes a strong
soup.
The Germans are undoubtedly ex,
perts in sausage making. and almos
every district in the country has IT.
own favorite favor OF spices or herbs
but the addition OF bread is not mucl
palronized by German sausage maker,
and 1t is considered to detract from
their goodness Sometimes how
ever it is thought desirable TO US,
it-6rst because it renders the saus
ages less rich and next because i
increases the bulk. TO six pounds o
meat no more than pound OF grs te,
bread is allowed In every case tn
bread must be moistened with col,
milk or water and must be adde,
before the mincing process is hal
completed.