The sun. [volume] (New York [N.Y.]) 1833-1916, 1899-11-12
CONCERNING THE SAUSAGE.
THE VARIOUS CASINOS USED IND
WHERE THEY COME FROM.

Men Engaged In Making Then-Rcc-
ipes for SausaRes About the same.
Sausages are made with sheep with hog, md
With cattle castings, All the hog and cattle
castings used in this country in sausage
making are from animals raised here; the great
bulk of tho sheep castings come from various for
eign countries; from England, and countries
Of Continental Europe, and In smaller quantities
from Australia and New Zealand Great guam
titles Of sheep castings are imported, and on the
other hand large quantities Of American hog and
cattle castings are exported TO various foreign
countries
Sheep castings, as they are put up for sale TO
sausage makers, are In bundles containing three
hundred or four hundred feet Of castings according
to the caliber Millions Of bundles Of such
castings are sold annually, which are used for
frankfurtcrs wicnerwurst and other small
sausngca These castings range in size from
half an inch TO an linen in diameter and the
sausage maker can get any size he wants. and
so make sausages In practically any desired
number 10 the pound. from six Ia twenty.
The castings are first roughly sorted az 10 size
and they are then separately blown up by an
operator who initiates them in lengths Of few
yards at time. the entire length Of sheep casing
being eighty or one hundred feet The operator
initiates only so much Of II IA he can observe and
control; the imitation being 10 grade the casing
To size, and 10 discover flaws II any. The i'm
perfect parts and the small ends are cut out not,
however. 10 be thrown away; but TO be used in the
manufacture Of strings for tennis rackcts, in max
ing surgical ligaturcs. round belts for hollow
faced pulleys and parts Of cotton looms, and for
violin strings The perfect castings run in lengths
OF from ten To sixty feet, the various sizes being
oo.'u "erWer WIN hc trca"S hc'N'
Hog castings are larger, and they vary more
N he IN al tbau aIp la
IN a, IN Ia 10 ,h. c..ir, ,,L.n ,,,,, . bo a, ,;.a
'na' " 10 say 'he casing 'akeh from ho' 'o''eS'
in It's several parts or sections distinctly a. to
size and a. TO thickness, and consequently as 10
,yoi,,bili,v ~, The y.,,ou. ,u,poscs NJ s,us,p.
making The thinnest part of tie hog casing ~
the one of the greatest length: this is the casing
employed in making the widely used pork sausage.
80, - A. -, t. -, ,,',
SUCH ms ~ ca'h' l"' ihstahCe' WIN ou'h"hea'
cakos. The middle part, OF which there Is less
in length in used for making, blood aud liver
- -, a. -. 80, -,
shusns'N, anu .le IaIkts, anu meas, aIl ~
The hog casing " used i2r q sausage mat IL made
III Nlnter uu' ual VIII h,ep w auIili'L lha
s,o'nhCh 81 Wc huR ~ ustu iof CynIa,ihhg htdu
CHEESE iog castings are inslrG'ta MN ,.r sam ~,
care NJ Sherp Chsihka ana sorted III sizes WIN Hc
sane nicely
hCel CASINOS are the Intges, 81 M 'nc hnusekc
bast uSe", am a. M,tE 's ~, m"s SsnE I .er e
IONS az 70 diameter ana hS Ia hlckhtss. i''i
.nsihHs ni VIZ nIHtten, sltes ar, usc' l.l 'ne va.
nous sinds sizes anu grades OF We latser Snu Us,
hgs, bni"gnas, hvcr SAUSAGE. and so on ana Tor
head cheese. blood pudding, and 81 forth. lie.
sides the castings there are used from the beef
animal, thc OiadIct Tor Ircss,d sahSaRG nnhu
NE giie' Tor large straiEh' sauSas'. ne
beef castings are lnsl'r'r ana sorted WIN uie
sam" care hat marks ne Inspection ana sutniig
81 we shcrp ana hne tasMTs' nSV '0si"s" anu
bcri castings are ON hta'"'t ltuGu,I - a.,
Shccp ca'ngs anu p''l casliss are vs., w., ,n WIG
making 81 saGsaCcS st'h nH az" Spd ue SrdI
round. log CASINOS arc h','t ihts'lE H'u ~
in the winter and Other colder m"nlhs, ne Ioth
sausage =
ing at The ends and nowadays I"'h "h,'SaE's a,'
cn"n TO .oinr rf,rnt az ,rHs, "."n , sILi', n
200 POUNDS OF sausage. an 'hc ca>lhgs rom
sheep would huId l""lle OF ci|hfeh lruiluS. ".
,nc ,3'nl fu't,h o, o,d ~, III cnsrs and
next in weight would be We KINGS sohi IN h"g
castings: in linear measure thc sNusnr@S ny w
in sheep casings would be the greatest o' aH
the various kinds oi shusagcs mace th'1r' 'hEcn
together thct" are produced III 'tEaE" every
thirty days. II has been said 'ausescS enough
I" make a string nt sausagrs around tie be
SauS1gcs are made IN great NttI'iy lrthhiS
in hundreds OF varieties taking I'M" a"nuh' me
sausarcs that are ADAPTED 10 slccial markets,
To suit local demands "r NE wants n customers,
there il the traditional FORK sausage. already
spoken 81 as eaten prInciIahy IN W!nt,' anu NE
familiar hoogur, made In rings and straight
and thick and nm: there - pudding or UNrr
sausage; head cheese Drawn sausage c"rNcinL
~ summer sausage, nraGr IN Nn'ri tnr SUMMIT
hnd favor IN one part IT W." county "r The world
hnr another. sausage ere nl"dr most lHrE'lN
81 Nrct ard veal 81 I"rk, aud "' NE Sailed
meats cithcT of ncci ~ %. iorS A. coined beef ~
bacon. are IN some kildS II saUSas"S used III
some pro n-iion: and th"-' ne Sansascs in wh.cl
are used ham, tongue c 'cn"u. ~arlincS.
Many pork salSascs aye entirely 81 lork as 10
the meat used in them hnt most snusHrcS con
tain more than on" Wind "i meat. NJ h'ci aud unrk
together. and Their" arc wGny - .~arr' made u
more than two Kinds of meat, MIXED IN various
PROPORTIONS according 10 the Kind NJ the grade
of Tho sausage, H. hr reduced
rs Ia the quality 81 the materials Of which they
are made some srus,crs ere mad" Of srlc tod
meas ard sore NE MA e. Of finer IHrt. ~ tho
meat. than are used III otler. but the great ma
Ioritv o! all saieH -cs a-c made ui the Trimmings
~ hams and shoulders. and # for'lunrtar
meat and, generally s'ca',ing;, II the chcarest
mats uf good meat. Thee are, in fact. few IartS
of the animal available Tor the Iuruosc that are
not n, ell 10 me e. tent in sausage making More
n, L. a h bcrf IL used in IN. rlauuf acurc Of some
s,usnpc4 hut II il pnintcd out bull bee! COSTS
move th,n COW bc,t AMI there is. IL is said ma
ncst better than primo bud beef in the light PEI
ccntagr Of the entire body a ingredients for the
s,usnrcs in which II is used In sorlc sa,isarcs
rice ia used AS one Of the materials init uIIau-
titles nf pu,yr-is,i ,rac,cr, and Of rota, % flour
are used in sorc snusagcs in help To bind the in
rrcIients Together In rork sa,saccs the rrlcLrrs