5 large size Onions.
The Bull-Meat-Brand Flour.
10 to 12 ozs. Zanzibar Brand Liver Sausage Seasoning.
1 lb. “A” Condimentine, and as much of the Soup in which the Meat was steamed as the Meat will absorb.
Fourth:—Then put all of the chopped Meat, including the Livers, into a trough and mix all the Meat thoroughly, adding as much more of the Soup while mixing, as the mixture will absorb.
Fifth:—Stuff loosely into Hog Middles or Hog Bungs, and boil very slowly, otherwise, they will burst; boil them until they are filled and swell out. Never have the water hotter than 155 degrees. The length of time to boil is ½ to 1½ hours, which will depend entirely upon the thickness of the Sausage.
Sixth:—After they are boiled, place in cold water—ice water is the best—in which they should be kept until they have been chilled through to the center, but while chilling the Sausages must be turned frequently to keep the grease from congealing to one side; then remove from the water, and place in a cooler. After the Sausages are chilled, rub the casings with some White Berliner Brand Konservirung Salt, to prevent the Sausage from getting slimy.
Seventh:—If it is desired to smoke the Braunschweiger Liver Sausage it can be smoked the following day.
SMOKED COLORED LIVER SAUSAGE
Color the casings in a solution of our Zanzibar-Carbon Brand Casing Yellow Mixture by momentary dipping before watering, cutting and tying them. This will give Liver Sausage the desired smoke shade color.
BLOOD SAUSAGE.
(Copyrighted; Reprint Forbidden.)
Blood Sausage is always made from partially Cured Meat. This Meat should be cured for 10 to 14 days in a brine made as follows: