Or large earthenware jars may be used for this purpose, although, in most cases, they are not as convenient.
To Improve Sausage Meat. —The addition of about TILT by weight of ground beef to pork sausage, is pre ferred by many, as it makes the sau sage less greasy and firmer in tex ture.
Or for immediate use, powdered bread crumbs at the same rate may be added for this purpose. But this should not be used if the sausage meat is to be laid down for a long time as it will not keep so well.
Bologna Sausage. — The so-called bologna sausage is a mixture of ap proximately equal parts of pork and beef or other meats highly seasoned and packed in large cases, 3 to 6 inches in diameter, obtained from the intestines of beeves. The following mixtures are recommended: Grind up together in a sausage ma chine or meat cutter 4 pounds of beef and 0 pounds of pork free from fat or gristle, to which add 6 pounds of fresh fat pork cut in thin strips and chopped on a block by means of heavy knife or cleaver into pieces about I of an inch square or less. Season this quantity with 8 ounces of salt, it ounce of saltpeter, 8 ounces of coffee sugar, and ounce of bruised pimento. To exclude the air, the cases must be packed with as much pressure as they will stand without bursting, and this may be done by tying them at the bottom and press ing in the meat with a round block of wood or pestle, nearly but not quite large enough to fill the inside of the case. If the meat is not packed tightly enough, the sausage will not keep.
Rub the outside of the cases with salt butter. Tie them tightly at both ends and hang up to dry for 3 weeks, then smoke as for hams or bacon.
Or cut into small pieces an inch or two square 3 pounds of pork, pounds of beef free from fat or gristle, and 1 pound of clean fresh beef suet. Sprinkle vvith a mixture of spices consisting of 3 ounces of salt, 3 tablespoonfuls of black pep per, 2 teaspoonfuls of Cayenne, 1 tea spoonful each of cloves and allspice, and a small onion chopped fine. If the meat cutter is coarse, run through a second time and pack tightly in cases 4 or 5 inches in diameter. Knot
both ends and cover with strong brine for a week or 10 days. Change the brine and let stand another week. After which dry and smoke them as for hams or bacon. Rub the cases with butter and store them in cool dark place.
Mixed Sausage. — Cut in small pieces equal parts of fat pork, lean pork, lean veal, and beef suet. For each 6 pounds of nieat add the rind of a lemon grated, a small nutmeg grated, ounce of powdered sage, 2 teaspoonfuls of butter, 4 teaspoonfuls of salt, and 1 teaspoonful of summer savory. Pack in cases or lay down in j ars and cover with lard.
Beef Sansage.—ln summer,. when fresh pork is not obtainable, raw beef may be ground up with beef suet in the proportion of about 1 part of suet, 2 parts of lean beef, and the whole seasoned with 1 teaspoonful each of pepper, salt, sage, and sum mer savory ground through the meat cutter or sausage grinder, and made into cakes to be fried, or laid down in earthenware pans under a coating of lard until required for use.
Pickled Tripe.—Empty the paunch by turning it wrong side out, taking care not to let any of the contents get on the outside. Rinse with cold water. Tie or sew up the openings tightly with strong cord so that the lime water cannot get inside, and im merse it in a tub of cold fresh slaked lime about as thick as whitewash. Let it stand 15 or 20 minutes, or until the dark outside skin is loosened and can be readily pulled off. Pass through 3 or 4 rinsing waters. Tack up on a board and with a dull knife scrape off the dark surface until it looks clean and has no offensive odor. Soak for half an hour in hot water, then. scrape with a dull knife and re peat until perfectly white and clean. Immerse in strong brine and let stand 3 or 4 days, changing the water each day. Cut into pieces a foot long and 6 inches wide, and im merse in buttermilk for 3 or 4 days to whiten. Rinse and lay down in a suitable cask. Cover with pure white wine or cider vinegar, or spiced pic kling liquid as preferred.