The cooked meats are chopped by hand with a knife until reduced to the proper size, except the skins, which are ground through a ⁷⁄₆₄th-inch plate after being cooked. The mass usually is mixed by hand and stuffed into cured hog paunches or beef bungs and cooked as per [cooking schedule] appended hereto. After the sausage is cooked, it is taken to a cooler and usually pressed by laying the paunches or bungs side by side with a board between each layer and a moderate weight on top of the last board. However, if properly made this is unnecessary as the gelatine from the skins and the water in which the meat has been cooked will bind the other ingredients together sufficiently without much, if any, pressing.
Boneless Pigs Feet.
—This product is prepared as follows:
| 25 | pounds fresh pigs feet, |
| 30 | pounds fresh pigs skins, |
| 15 | pounds fresh pigs snouts, |
| 15 | pounds fresh pigs ears, |
| 20 | pounds fresh pork trimmings, |
| 15 | pounds fresh beef trimmings, |
| 10 | pounds white pepper, |
| 50 | pounds water in which meat has been cooked, |
| 4 | pounds, 1 ounce salt, |
| 4 | ounces cloves. |
Use one gallon (45-grain) vinegar to five-hundred pounds of the above mass. Cook all of the meats in one vat, thoroughly, in pudding nets, and chop same as headcheese, mix seasoning, water and vinegar with the meat in a large tub or tight-bottom truck.
It is necessary to use tin moulds for this sausage and they are generally of one size, shaped as a ten-pound wooden bucket or other sized packages which may be intended to be used for shipping purposes. Fill these molds with the mixed mass and put on top of each a wooden block the size of the mold and about three inches thick. Then remove to a cooler and press tightly by placing on top a board with a weight. In order to obtain the best results, the molds or cans should be cooled quickly, therefore a temperature of about 36° F. is desirable. To remove the contents from the cans or molds, submerge in hot water for a few seconds, when the meat will loosen from the sides of the molds and can be turned out readily.
After the product has been removed from the molds allow it to stand for a short while in the cooler before placing in shipping packages.
This sausage can be made without using wooden tops on the cans or molds and without pressing it. If the pig skins, after they are cooked, are ground through a ⁷⁄₆₄th-inch plate and then mixed with the mass, more of a jelly will be produced and they will not require pressing. In preparing meats be particular to remove all bone, gristle or cartilage.
Liver Sausage.
—The following formula is for Liver Sausage: