Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1916-11-04
Making Fresh SauSages

Nearly every nation is said to have
national sausage. American food
producers sent experts abroad TO fnd
out just how these various sausages
are made, and now we produce the
foreign varieties ourselves. 1t is the
tasty, nutritious, little fresh pork saus-
age that may be called the American
national sausage, however.
There was no need to send abroad
for this formula. The method OF max
ing has been handed down from the
days of our hardy forefathers. There
is one important improvement, how
ever, due to the progress OF the times.
All the meat used in the delicious sau-
sages made by the reliable CONNER
cial producer doing interstate business
has passed the United States govern
ment meat inspection. The only
change in the sausage formula is the
elimination of the -four or cereal
used in the early days. The highest
grade farm style sausages we buy
today are all pure pork and seasoning
Every one who hopes to again en-
JOY a breakfast of savory, delicately
Drowned sausages and cakes is as in
terested as the writer in the story OF
how sausages are made. Many points
noted in a trip through the wonderful
plant will be OF actual information as
well as Of interest to the general
public.
The lean meat used for high grade
sausages is from the select, lean, Cali
fornia hams. The fat is from the
choice pork shoulders.
Before these cuts are made the
porker has passed four varieties Of
government inspection. Inc rooms in
which the cutting, chopping and all
processes OF sausage making is car
ried on are under the direct super
vision of inspectors employed by
Uncle Sam for the protection of the
consumer.
The commercial cuts of choice pork
that are to be converted into sausages
are cut in room under refrigeration
all of the time This chill keeps the
meat solid and thus retains all the
sweetness and juices. The chopping
is also done under refrigeration. The
great knives chopping the pork fine
and at the same time mixing in the
seasoning
The castings, which have been care
fully washed, are filled with, the ex-
pertly blended and spiced pork. The
sausages are then taken to the chill
room, where they are left under the
play of an electric fan. This dries
out all surplus moisture and prevents
any tendency Of the product to sweat.
The national producer has so oil,an-
lied his forces that by making sau-
sages in various plants he is able to
supply the dealers throughout the
country, with fresh sausages the day
after making.
The statesmen are instructed to urge
the grocer not to take more than he is
sure of selling. The producer does
his best to assure the consumer fresh
product in perfect condition. Knowing
this, the consumer has but to demand
this perfect product, the supply OF
which is but part of the producers
service.
10 make a sausage roast requires
one or more pounds of bulk sausage.
Wrap each pound separately in thin
white muslin, fastening the muslin
carefully so that the pounds will re-
tain their shape. Barely cover with
water and allow to cook thoroughly,
but not overdone. When cooked pour
off the broth left to be used later in
making old fashioned southern gravy.
Remove muslin and put in hot
oven to brown slightly on top. Serve
on platter with large spoonfuls OF
cranberry sauce.
To make the old fashioned southern
gravy have about a teaspoonful of
fat frying hot, add to this two tea
spoons Of flour. Stir this until the
flour gets to light brown. To this
add the broth from the sausage, which
will make rich brown gravy You
may add to this little butter or rich,
sweet milk Of course, only enough OF
the liquid is added to make proper
thickness for gravy, .. .-