Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1892-09-08
Facts -iboltt Sn,lSnne

Facts i6out Sausage.
W Nat Is q sausage? The principle of
making all SauSageS is similar and
consists IN simply choppins or nlincipr
Tie particular kind of meat employad
and seasoning it with spices or herbs
OF various sorts, bread crumbs. egg.
salt or mustard or any of those ingred
Tents mixed III such proportions as are
agreeable. Then the whole mixture is
lnclosed in portions of the prepared
ulteStlneS OF hog, sheep or calf, scru-
puluously washed and scraped until
immediately clean.
Among the herbs employed for sea-
>0nlns are Shalot, onions. leeks, sage
tRylne, garlic, marjoram and parsley
ana III some kinds of sausages besides
. meat, anchovies, oysters and redher-
rings are added. Finally the blood of
/. Fal1ouS animals, as the OK, Dig and
goose, is used, mixed with oatmeal
bread crumbs and seasoning of various
klnuS. These in England are known as
blood buildings, but the Americans as
resolutely refuse to eat blood puddincs
as they do to partake of the hare. Bo-
loSna SauSageS are shrewdly suspected
10 be made of the flesh of the ass. bur
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 PerSians made a very pal
atable sausage of the meat of q lion
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 OvOid form
round Il small iron Skewer and the sau-
SageS are then roasted between two
banks of hot ashes, the SkeWer 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 filed
into to 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, MeclIlenburg and Ham
burg, come a vast variety of SauSa ges,
beginning with the "Wurstchen earn
irung," which are very little sausa
used for gaIniShing vegetables or other
dishes. The meat for them must be
minced to q 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 favOring of which powdered cloves
enter largely.
The Germans are undOubted experts
in sausage making, and almost every
district i'll the country has it's own ia
YOrite flavor Of spice or herbs. but the
addition of bread is not patronized by
German sausage makers and it is con-
sidered to detract from their goodness.
Sometimes, however, it is thought de
sirable to use it--firSt because it rem
. derS the sausage less rich, and next be
cause it increases the bulk To six
pounds of meat no more than q pound
of grated bread is allowed. In every
case the bread must be mOistened with
Geld milk or water and must be added
before the mincing process is compile
ted.-London Telegraph.