“Braunschweiger” Liver Sausage
This sausage is a better article and should bring a better price. For 100 lbs. use 35 lbs. of hog livers, cut up in fine slices, scald well, and then chop finely with 2 lbs. of raw onions. Add 65 lbs. of back fat, bellies and pork shoulder, not too much boiled; salt according to taste; add 11⁄4 lbs. of “L” Best Spice ([p. 16]). Chop everything very fine and mix well; stuff loosely into hog bungs and follow the same directions for cooking as for the ordinary liver sausage. “Braunschweiger” should also be smoked.
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