DIRECTIONS FOR MAKING BLOOD SAUSAGE. (Copyrighted; Reprint Forbidden.)

To make 100 lbs. of Blood Sausage, use the following proportions which we will call Formula No. 1:

20 lbs. of Cheek Meat, either fresh or salted. 15 lbs. of Hearts, either fresh or salted. 15 lbs. of Pork Rinds, either fresh or salted. 20 lbs. of Pork Speck (back fat), either fresh or salted. 25 lbs. (3 gallons) of Hog or Beef Blood. Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law. 6 to 8 ozs. Zanzibar-Brand Blood Sausage Flavor. ½ lb. “B” Condimentine. 2 lbs. of Salt, to suit taste. ½ lb. Freeze-Em-Pickle.

Salted Meat is preferable in making Blood Sausage but fresh Meat can be used if desired.

First:—Take 25 lbs. of Fresh Hog or Beef Blood, and stir until the blood remains thin and will not congeal.

Second:—Put the Pork Rinds in a pudding net and boil until about three-quarters done. Care must be taken not to boil them too long, otherwise they will become too pulpy when boiled the second time in the Sausage.

Third:—Boil the Cheek Meat and Hearts until done. The Cheek Meat and Hearts should be boiled as slowly as possible. The slower the boiling the better will be the Sausage.

Fourth:—After they are cooked, put the Pork Rinds in a chopper or meat grinder and cut them as fine as possible. The finer the better. After the Cheek Meat and Hearts have been cooked, they should be cut up coarse by hand, or chopped coarse in a chopper.

Fifth:—The Pork Back Fat must be scalded by pouring boiling water over it for a few minutes. It should then be cut into small squares or cubes by hand or with a pork back fat cutting machine.

Sixth:—After the Meat and Fat are all cut, add to it:

25 lbs. of Beef Blood. The legal amount of Bull-Meat-Brand Sausage Binder. 6 to 8 ozs. Zanzibar Brand Blood Sausage Seasoning. Salt to suit taste.

Seventh:—Mix these thoroughly and stuff into Beef Bungs, Beef Middles or Rounds. Fill the casings only three-quarters full.

Eighth:—Blood Sausage should be boiled very slowly, the water should not be hotter than 155 degrees. The length of time for boiling depends entirely upon the thickness of the Sausage. When done, the Sausage will float on top of the water and will be firm and plump. It will be necessary to prick the Casings when boiling to let out the air.

Ninth:—When the Sausage is cooked through, remove it from the kettle and place it in cold water; ice water is the best. Allow it to remain in this cold water until it is thoroughly cooled. Then, place on a board in a cooler and allow it to remain there 24 hours before cutting.

Tenth:—It is always advisable to use pickled or dry-salt cured Cheek Meat and Hearts for Blood Sausage instead of fresh ones. To cure them especially for Blood Sausage, they should be cured in brine made with Freeze-Em-Pickle according to directions in first paragraph of this article, for two weeks before being made into Sausage. Some prefer to grind the Hearts fine, and leave the Cheeks coarse, and if this is preferred, the Hearts can be ground with the Pork Rinds.

Formula No. 2, for making 100 lbs. of Blood Sausage:

30 lbs. of Pork Speck (back fat). 35 lbs. of Pork Snouts or Ears. 30 lbs. of Hog or Beef Blood. Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal as allowed by your State Pure Food Law. 6 to 8 ozs. Zanzibar-Brand Blood Sausage Flavor. ½ lb. “B” Condimentine. ½ lb. of Freeze-Em-Pickle. 2 lbs. Salt.

Cook and handle Formula No. 2 the same as Formula No. 1, with the exception of leaving out the Hearts and Cheek Meat.