GERMAN STYLE HAM SAUSAGE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)

GERMAN STYLE HAM SAUSAGE

German Style Ham Sausage is made very much like Bologna, except that the meat should be chopped finer. For every 100 lbs. of Ham Sausage, take the following:

50 lbs. of Pork Trimmings. 40 lbs. of Beef Trimmings. 5 lbs. of Pork Speck (Back Fat). Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal allowed by your State Food Law. ¾ lb. “B” Condimentine. 2 lbs. of Salt. 6 to 8 ounces Zanzibar-Brand Frankfort Flavor.

First:—Salt the Pork and Beef Trimmings four or five days ahead, using to each 100 lbs. of meat 1 lb. of Freeze-Em-Pickle, as directed on page 111. No salt or anything in addition to the Freeze-Em-Pickle should be added when the meat is put down to cure. The salt is added when the Sausage is made.

Second:—When making Ham Sausage, use the Pork and Beef in the proportions as stated above and when about half chopped add the Speck or Back Fat.

Third:—After adding the Fat, add sufficient salt so as to have 2 lbs. to each 100 lbs. of finished Ham Sausage. Also add 6 to 8 ounces Frankfort Flavor.

Fourth:—Now proceed to chop or grind the meat according to directions given on page 114, using cracked ice to keep the meat cool.

Fifth:—When the meat is chopped, stuff it into Beef Bung Casings. After the Sausage is stuffed, it is well to wrap string around it tight, so the Sausage will be firm when cooked and will not drop in the smoke house.

Sixth:—Smoke this sausage carefully over a medium warm fire.

Seventh:—Cook the Sausage from 1¼ to 1½ hours, in water 155 degrees hot. Vary the time according to the thickness of the Sausage. See directions on page 117 for coloring Bologna casings and color the casings of this Sausage the same way.

Eighth:—After Sausage of any kind has been cooked, it should be handled as follows: Pour boiling water over it to wash off the surplus grease that adheres to the casings and then pour cold water over it to shrink and close the pores of the casings. This is very important and it should be closely observed by all packers and sausage makers who wish to have their Sausage look nice and fresh in appearance.