BLOOD SAUSAGE. (Copyrighted; Reprint Forbidden.)
Reading edition
Blood Sausage is always made from partially Cured Meat. This Meat should be cured for 10 to 14 days in a brine made as follows:
1 lb. Freeze-Em-Pickle. 7 lbs. Salt. 5 gals. Water.
Blood Sausage made from Meat which has been cured by the Freeze-Em-Pickle Process will have a delicious flavor and will keep well in any climate.
Use Bull-Meat-Brand Sausage Binder, in percentage proportion of cereal allowed by your State Food Law, in making Blood Sausage, as it tends to absorb fat and meat juices, preventing the Sausage from drying out so readily and becoming unpalatable.