1 lb. Freeze-Em-Pickle.
7 lbs. Salt.
5 gals. Water.
Blood Sausage made from Meat which has been cured by the Freeze-Em-Pickle Process will have a delicious flavor and will keep well in any climate.
Use Bull-Meat-Brand Sausage Binder, in percentage proportion of cereal allowed by your State Food Law, in making Blood Sausage, as it tends to absorb fat and meat juices, preventing the Sausage from drying out so readily and becoming unpalatable.
TONGUE BLOOD SAUSAGE
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Tongue Blood Sausage is made the same as either Formula No. 1 or Formula No. 2, with the exception that Cured Hog Tongues are added to it. The more Tongues used, the better will be the sausage. Always use Tongues that have been thoroughly cured by the Freeze-Em-Pickle Process as they will have a nice red appearance in the Sausage. Boil the Tongues until they are done and then cut into strips and mix into the sausage at the same time as the blood is added.
DIRECTIONS FOR MAKING BLOOD SAUSAGE.
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