Grind the beef cheek meat through a ⁷⁄₆₄th plate, add corn flour and seasoning, work in as much water as possible and then add the pork trimmings. This is a very coarse chopped sausage and the pork trimmings should be chopped about as fine as small dice. Beef is the binder of this sausage, and must be handled according to instructions. The meat, after it is chopped, can be handled the same as Bologna and Frankfurt meat by putting in a cooler for a few hours before stuffing. After the sausage is stuffed, it can also be handled as Bologna and Frankfurts, if desired, before smoking.
This sausage should be smoked carefully and strictly in accordance with the [smoking schedule], as it is not cooked, this being done practically in the smoke house, during the process of smoking. After it is smoked it has a very wrinkled appearance, which is essential for this article. In fact, it is not Polish sausage unless it has this appearance.
The dicing of the meat other than the beef can be done with a rocker. Note that a “silent cutter” is not used in this manufacture. The sausage is stuffed in beef round casings.
Blood Sausage.
—This sausage is made as follows:
| 205 | pounds shoulder fat, |
| 54 | pounds pig skins, |
| 47 | pounds beef blood, |
| 5 | pounds onions, |
| 7 | pounds salt, |
| 1 | pound white pepper, |
| 3 | pounds corn flour, |
| 8 | ounces marjoram, |
| 4 | ounces cloves. |
Use pickled shoulder fat and skins, cook for one hour at a temperature of 210° F. and run through fat cutting machine or cut into size of small dice. Pass the beef blood through a fine sieve in order to separate foreign matter. Cook pig skins for about two hours at a temperature of 210° F. and grind through a ⁷⁄₆₄th plate. Mix the shoulder fat, skins, blood and seasoning thoroughly together and stuff in cap end bungs. [Smoking] and [cooking] as indicated in schedules.
Tongue Sausage.
—For Tongue Sausage the following formula is given:
| 50 | pounds hog or sheep tongue, |
| 130 | pounds shoulder fat, |
| 34 | pounds hog skins, |
| 30 | pounds blood, |
| 8 | pounds salt, |
| 1 | pound, 4 ounces white pepper, |
| 2 | pounds onions, |
| 10 | ounces marjoram, |
| 4 | ounces cloves. |