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

Take 70 lbs. of Hog Livers, 25 lbs. of Pork Necks; the entire Boned Head can be used instead of the Necks, or the trimmings which are cut from Bellies will work into Liver Sausage very nicely.

First:—Scald the Livers by pouring boiling hot water over them or dip them into boiling water until they are scalded through to the center. Then throw them into the ice water or put them into a tub of cold water and allow the water to run into the tub until the Livers are cooled through to the center, otherwise, they might sour in a short time.

Second:—Cook the Hog Necks, Heads or Bellies and remove all the meat from the bone.

Third:—Chop the meat as fine as possible. When an Enterprise Grinder is used, grind the meat as fine as it can be ground through a fine plate; then add the Livers, which have also been ground as fine as it is possible to get them. The finer and better the Livers and Fat are ground, the finer and better will be the Liver Sausage.

Fourth:—When grinding, add to 100 lbs. of Sausage:

3 large size Onions. Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law. 6 to 8 ozs. of Zanzibar-Brand Liver Sausage Seasoning. 1 lb. “A” Condimentine.

All of these should then be well mixed, and as much of the Water in which the Meat was boiled should be added to the mixture as the Meat will absorb.

Fifth:—Stuff very loosely into Hog Bungs or Beef Casings, and boil very slowly, otherwise, they will burst; never have the water hotter than 155 degrees. The length of time to boil is ½ to 1 hour, which will depend entirely upon the thickness of the Sausage.

Sixth:—After they are boiled, place in ice water, in which they should be kept until they have been chilled through to the center; then remove them from the water and place in the cooler. After the Sausages are chilled rub the casings with some White Berliner Brand Konservirung Salt, to prevent the Sausage from getting slimy.