Below we give the recipe for a New Sausage that is well liked wherever it is being tried, and we advise every butcher to make use of it. This Sausage is a success, takes well with the trade when made up right and is very easy to make. It is a nice eating Sausage and customers are always pleased to get hold of something new for a change. Making Hamburger Sausage gives the butcher an opportunity for selling all the small pieces of beef and a large percentage of beef fat at a good profit, which is very often not easily sold otherwise.
DIRECTIONS FOR MAKING HAMBURGER SAUSAGE.
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Take—
70 lbs. Beef Trimmings.
20 lbs. Beef Fat.
Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal allowed by your State Food Law.
20 lbs. Water.
6 to 8 ozs. Zanzibar Brand Hamburger Seasoning.
1 lb. Freeze-Em-Pickle.
2 or 3 large size Onions.
2 lbs. Salt.
First:—Take the 70 lbs. of Beef Trimmings and trim out all the sinew and cut them into small pieces.
Second:—Spread the meat on a table and sprinkle over it 1 lb. of Freeze-Em-Pickle to 70 lbs. meat. Mix it thoroughly so that the Freeze-Em-Pickle gets to all parts of the meat and then run the meat through a sausage grinder, through a medium fine plate, so as to cut the meat into small pieces, so that the Freeze-Em-Pickle is thoroughly mixed with the meat. Then place it in the cooler in tubs or boxes not deeper than six inches and allow it to remain there from one to two days to cure. It is better to allow the meat to cure for two days or longer.
Third:—After the Beef is cured take 20 lbs. of Suet or Beef Fat, from the Brisket is the best, cut it up with 2 or 3 large Onions and run the Beef Fat and Onions through the meat grinder and grind it very fine, then mix the ground Beef Fat with the 70 lbs. of Cured Beef.
Fourth:—Put Legal amount of Bull-Meat-Brand Sausage Binder, 6 to 8 ozs. Zanzibar-Brand Hamburger Seasoning and 2 lbs. of Salt in a pail and add 20 lbs. of cold water. After mixing, add this to the ground Beef and Suet.
Fifth:—Mix the Beef, Suet, Bull-Meat-Brand Sausage Binder, Seasoning, Salt and water together as well as possible and then run it through the meat grinder again.