In addition to Scottish black puddings there are Scottish white puddings made of good beef-suet minced and mixed with a third of its weight in highly toasted oatmeal, seasoned with salt and pepper stuffed into skins and boiled. Liver puddings are made in the same way with the addition of one-fourth the quantity of parboiled liver grated, and some shredded onions.
The French Boudins Blancs are most superior. They are made of the white parts of raw chicken finely minced, yolk of eggs, onions, breadcrumbs, salt and spices mixed with cream or milk, stuffed into skins and boiled in milk and water ; when served they are grilled. Other French boudins are made of game, fish, etc.
Sausages are technically described as "dry" or "fresh and wet"; they may be made of raw or cooked material, and the "dry" varie ties may be boiled, smoked, pickled or air-dried.
Italy and Germany vie with each other in the varieties they produce. Salami, a popular Italian, Hungarian and German sau sage, is generally made of pork, beef, bacon, highly seasoned, coloured with red wine, and finally pickled and dried; Bologna, a large sausage made of finely chopped bacon, veal and pork, is sold ready to serve without further preparation ; and Mortadella made at Florence and Bologna from the flesh of pigs which feed on the chestnuts and acorns in the surrounding forests, and sea soned with wine, garlic and spices, are all popular as hors d'oeuvre.
Frankfurt and Vienna sausages are about the length of a finger and are composed of raw lean pork and beef, well smoked ; they should be eaten hot ; if kept too long they get dry and are liable to turn sour. They have become increasingly popular.
Bockwurst is a small sausage at one time served with Bock beer. The Spanish Chorizos is similar to the Frankfurt but very highly seasoned and air-dried.
Polony is a corruption of Bologna whose sausages it resembles. Sheffield is more celebrated for them than any other town in England.
Saveloys (Fr. andouilles) are short thick sausages originally
made from pigs' brains and called "cervelas" of which word saveloy is a corruption; they are now made of cooked pork highly seasoned, stuffed into red skins and sold ready to eat; some varie ties are smoked.
Oxford sausages, "much herbed, skinless, are moulded into sausage shape only just before cooking." Hamburg is not only famous for its sausages but has also a special reputation for casings. "The running intestine is used for Bolognas, the middle for ham and chicken sausage and for Leber wurst or liver sausage and the larger for the full-sized German sausage." For sausage poisoning see BOTULISM. (F. WH.) The United States.—Sausage making is an important part of the meat industry in the United States. Figures published by the U.S. Department of Agriculture Bureau of Animal Industry indicate that during the Government fiscal year ending June 3o, 1928, the amount of sausage chopped in establishments operating under Federal inspection amounted to 779,983,976 lb. This total compares with 679,314,965 lb. for 1923, 624,826,613 lb. for 1918 and 531,626,284 lb. for 1913, definite indication that the sausage industry in the United States is showing substantial growth. In addition to the quantities of sausage made in estab lishments operating under Federal inspection, large quantities are made by concerns doing an intrastate business, the maintenance of Federal inspection in such establishments not being required.
More than 1 oo varieties of sausage are made and sold in the United States. These may be divided into two main classes, "domestic" and "dry." Domestic sausage includes such well known varieties as pork sausage, frankfurters, Bologna, head cheese, liver sausage, blood sausage, blood and tongue sausage and luncheon specialities. Dry sausage includes cervelat, salami, frisses, Genoa, peperoni, mortadella, capicolli, farmer, Holsteiner, Gote borg and chorizos. (R. H. GI.)