Knoblauch Style Sausage.

—Following are two formulas for Knoblauch sausage:

30 pounds pork knuckle meat,
65 pounds very lean pork trimmings,
50 pounds back fat trimmings or moderately fat trimmings,
22 pounds pork neck fat,
8¹⁄₂pounds corn flour,
55 pounds water,
5 pounds salt,
1 pound white pepper,
3 ounces mace,
2¹⁄₂ounces saltpetre,
12 ounces sugar,
2 ounces grated onions,
3 ounces garlic,
8 ounces color water.

Stuff in beef rounds and tie with twine every five inches. Knuckle meat may be ground through a moderately fine plate. Balance of pork should be chopped in a “Buffalo Silent Cutter.” Corn flour and seasoning should be added to the knuckle meat after it is put into the Buffalo chopper and the machine has made two or three revolutions.

SECOND METHOD.

50 pounds pork cheeks,
10 pounds tripe,
40 pounds standard pork trimmings,
5 pounds salt,
3 ounces mace,
9 ounces sugar,
3 ounces garlic,
35 pounds pork trimmings (lean),
15 pounds D. T. or S. P. trimmings,
9 pounds corn flour,
¹⁄₈ounce pepper,
4 ounces coriander,
3 ounces saltpetre,
30 pounds water.

Grind pork cheeks through ⁷⁄₆₄ plate “Enterprise” cutter. Transfer to silent cutter, add water and chop one minute, add balance of trimmings and chop five minutes, then pass to shelving room, stuff in beef round casings, tie with No. 12 twine in four-inch links. Smoke at 110° for one hour and increase temperature to 135° for one and one-half hours. Cook twenty minutes at 155° and chill after cooking, draw and pass to hanging room.

Polish Style Sausage.

—Formula for making this sausage is as follows:

100pounds beef cheek meat, or shank meat,
50pounds dry salt or pickled pork trimmings,
50pounds pork trimmings,
9pounds corn flour,
30pounds water,
1pound white pepper,
5pounds salt,
6ounces saltpetre,
6ounces coriander,
3ounces garlic.