3 large size Onions.
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law.
6 to 8 ozs. of Zanzibar-Brand Liver Sausage Seasoning.
1 lb. “A” Condimentine.
All of these should then be well mixed, and as much of the Water in which the Meat was boiled should be added to the mixture as the Meat will absorb.
Fifth:—Stuff very loosely into Hog Bungs or Beef Casings, and boil very slowly, otherwise, they will burst; never have the water hotter than 155 degrees. The length of time to boil is ½ to 1 hour, which will depend entirely upon the thickness of the Sausage.
Sixth:—After they are boiled, place in ice water, in which they should be kept until they have been chilled through to the center; then remove them from the water and place in the cooler. After the Sausages are chilled rub the casings with some White Berliner Brand Konservirung Salt, to prevent the Sausage from getting slimy.
DIRECTIONS FOR MAKING BRAUNSCHWEIGER LIVER SAUSAGE.
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Braunschweiger Liver Sausage is made of neck pieces from Lean Hogs, Hog Livers, Gut Fat, Trimmings from Bellies and Back Fat, all of which must be steamed before being chopped. For 150 lbs., or less amounts in the same proportion, take:
10 lbs. Gut Fat.
30 lbs. of Belly Trimmings.
20 lbs. of Back Fat.
40 lbs. of Neck Pieces.
50 lbs. of Hog Livers.
First:—Take the above quantities, put them into a kettle and steam them at about 180 degrees or 190 degrees until the meat is tender. Care must be taken that the water does not boil. It should not be hotter than 190 degrees or just enough heated to make it simmer.
Second:—Separate the Livers from the other Meat that has been steamed and chop it or grind it fine.
Third:—Take all of the other Meat out of the kettle, strip it from the bones and rinds, put it in a chopper or grinder, and chop, rock or grind fine. The finer the better. While chopping add: