To make 100 lbs. of Blood Sausage, use the following proportions which we will call Formula No. 1:
20 lbs. of Cheek Meat, either fresh or salted.
15 lbs. of Hearts, either fresh or salted.
15 lbs. of Pork Rinds, either fresh or salted.
20 lbs. of Pork Speck (back fat), either fresh or salted.
25 lbs. (3 gallons) of Hog or Beef Blood.
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law.
6 to 8 ozs. Zanzibar-Brand Blood Sausage Flavor.
½ lb. “B” Condimentine.
2 lbs. of Salt, to suit taste.
½ lb. Freeze-Em-Pickle.
Salted Meat is preferable in making Blood Sausage but fresh Meat can be used if desired.
First:—Take 25 lbs. of Fresh Hog or Beef Blood, and stir until the blood remains thin and will not congeal.
Second:—Put the Pork Rinds in a pudding net and boil until about three-quarters done. Care must be taken not to boil them too long, otherwise they will become too pulpy when boiled the second time in the Sausage.
Third:—Boil the Cheek Meat and Hearts until done. The Cheek Meat and Hearts should be boiled as slowly as possible. The slower the boiling the better will be the Sausage.
Fourth:—After they are cooked, put the Pork Rinds in a chopper or meat grinder and cut them as fine as possible. The finer the better. After the Cheek Meat and Hearts have been cooked, they should be cut up coarse by hand, or chopped coarse in a chopper.
Fifth:—The Pork Back Fat must be scalded by pouring boiling water over it for a few minutes. It should then be cut into small squares or cubes by hand or with a pork back fat cutting machine.
Sixth:—After the Meat and Fat are all cut, add to it:
25 lbs. of Beef Blood.
The legal amount of Bull-Meat-Brand Sausage Binder.
6 to 8 ozs. Zanzibar Brand Blood Sausage Seasoning.
Salt to suit taste.