Pork Sausage
To make a fine pork sausage, use shoulders only and cut out all the flabby fat and add to 75 lbs. clean trimmed pork 25 lbs. of back fat, 1 lb. of “P” Best Spice ([p. 16]), Special Victor ([p. 24]) as wanted, 2 small onions, chopped very fine, salt according to taste, and 15 to 20 lbs. of water. Add water slowly while chopping meat and at time of mixing. The mixing part is of great value, as you can add much more water to your meat, and your sausage will have a fine appearance, and the spices are evenly distributed. Use hog casings only for pork sausage. If you desire to make smoked pork sausage out of this, do not add as much water as for fresh sausage; have your meat more solid and smoke sausage in a hot smoke-house, but not too close to the fire. To make a fancy pork sausage use our English Breakfast Pork Sausage Seasoning ([p. 20]) and use either hog casings or sheep casings.
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