POLISH STYLE SAUSAGE DIRECTIONS FOR MAKING POLISH STYLE SAUSAGE (Copyrighted; Reprint Forbidden.)
Reading edition
Take: 50 lbs of Pork Trimmings. 40 lbs. of Beef Trimmings. 10 lbs. of Pork Back Fat.
Before being used in the Sausage, the Pork Back Fat should be dry-salt cured for at least two weeks or it can be cut from dry salt sides.
First:—Cut up the Pork Back Fat into square half inch cubes by hand or with a Pork Back Fat Cutting Machine.
Second:—Chop the Pork Trimmings, Beef Trimmings and Pork Back Fat quite coarse, and while being chopped add:
2 lbs. Salt. ¾ lbs. “B” Condimentine. 1 lb. of Freeze-Em-Pickle. 10 to 12 ozs. Zanzibar-Brand Polish Style Sausage Seasoning. 8 ozs. of Granulated Sugar. 2 to 3 ozs. Vacuum Garlic Compound or Garlic Condiment. Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law.
Third:—After the Pork Trimmings and Pork Back Fat have been chopped and mixed with the Salt, “B” Condimentine, Bull-Meat-Brand Sausage Binder, Freeze-Em-Pickle and Vacuum Brand Garlic, stuff into beef round casings.
Fourth:—After the sausage has been stuffed into casings place them in the smoke house and thoroughly smoke with wood. This Polish Style Sausage should not be boiled when made. It is boiled when eaten.