WESTPHALIAN SAUSAGES
are made in much the same manner as frankforts, chopped not quite so fine, and, after being cased, are smoked about a week.
FRANKFORT SAUSAGES.
Clean bits of pork, both fat and lean, are chopped fine and well moistened with cold water. These may be placed in either sheep or hog casings through the use of the homemade filler shown on another page.
SUABIAN SAUSAGES.
Chop very finely fat and lean meat until the mass becomes nearly a paste, applying a sprinkling of cold water during the operation. Suabian sausages are prepared by either smoking or boiling, and in the latter case may be considered sufficiently cooked when they rise to the surface of the water in which they are boiled.
ITALIAN PORK SAUSAGES.
The preparation of these requires considerable care, but the product is highly prized by many. For every nine pounds of raw pork add an equal amount of boiled salt pork and an equal amount of raw veal. Then add two pounds selected sardines with all bones previously removed. Chop together to a fine mass and then add five pounds raw fat pork previously cut into small cubes. For the seasoning take six ounces salt, four ounces ground pepper, eight ounces capers, eight ounces pistachio nuts peeled and boiled in wine. All of these ingredients being thoroughly mixed, add about one dozen pickled and boiled tongues cut into narrow strips. Place the sausage in beef casings of good size. In boiling, the sausages should be wrapped in a cloth with liberal windings of stout twine and allowed to cook about an hour. Then remove to a cool place about 24 hours.
TONGUE SAUSAGE.
To every pound of meat used add two pounds of tongues, which have previously been cut into small pieces, mixing thoroughly. These are to be placed in large casings and boiled for about an hour. The flavor of the product may be improved if the tongues are previously placed for a day in spiced brine. Pickled tongues are sometimes used, steeped first in cold water for several hours.