| 100 | lb. pork trimmings, preferably shoulder trimmings, about one-third fat. |
| 3 | pounds salt. |
| 8 | ounces pepper. |
| 3 | ounces sage. |
| ¹⁄₄ | ounce ginger. |
| ¹⁄₂ | ounce mace. |
This should be chopped by passing through a ⁵⁄₃₂ “Enterprise” plate. Mix in an arm type mixer, rather than the blade type. Mix as little as possible but sufficiently to get spice evenly distributed; stuff in medium sheep casing, 5 inch links. The matter of spicing is one of taste and can be varied. Note the absence of water and filler in the formula.
Some makers prefer to “rock” their fancy breakfast sausage. This produces good results but is unnecessary. It is possible to use many meats in the making of this sausage and still have it passably good, but generally speaking, there is less chance for manipulation of this sort in this kind of sausage than in many of the others. The following formulas make a cheap and palatable pork sausage:
FORMULA A.
| 75 | pounds pork trimmings, |
| 25 | pounds tripe, |
| 8 | pounds water, |
| 3 | pounds salt, |
| 4 | ounces sage, |
| 10 | ounces white pepper, |
| 3 | ounces saltpetre, |
| 10 | pounds corn flour. |
FORMULA B.
| 90 | pounds regular pork trimmings, |
| 10 | pounds tripe, |
| 6 | pounds corn flour, |
| 10 | pounds water, |
| 2 | pounds, 8 ounces salt, |
| 4 | ounces sage, |
| 10 | ounces white pepper, |
| 3 | ounces sugar, |
| 1 | pound, 8 ounces color water. |
The preceding formulas are for sausage meat, often sold loose or without stuffing, also for sausage stuffed in hog casings. Stuff in medium or narrow hog casings. “Tripe” is the source of refuge to produce cheap pork sausage.
Bologna Style.
—This is one of the most common and generally used type of sausage manufactured. It is in demand in nearly every locality. In the manufacture of Bologna, ingredients are used which are not in themselves palatable, but are nutritious. The seasoning makes it palatable.