—For making scrapple use two pig heads, two pig tongues and two pig livers. These should be cooked in an iron-jacketed kettle that will hold about forty-five gallons. Cover thoroughly and then remove from kettle and cut up the same as for head cheese. After the heads, tongues and livers are taken from the water, skim the grease and add forty pounds of corn meal and five pounds of buckwheat to the water, putting in a little at a time, stirring as put in. Cook slowly for five hours. Seasoning should be added before buckwheat and corn meal are put in, consisting of:
| 2 | ounces white pepper, |
| 1 | ounce red pepper, |
| 8 | ounces sage, |
| 4 | pounds salt. |
After the meal and water has been cooked about four hours and forty-five minutes, add the heads, tongues and livers, stir thoroughly about fifteen minutes, shut off steam, and place in pan. When about cool, but while plastic, add to each pan top a coating of the grease skimmed from cooking.
Bologna Sausage in Oil.
—This is a sausage manufactured quite extensively by packers, who find the principal markets for it in the south. In fact, it is not used anywhere but in warm climates and it is usually put up in twenty-pound and fifty-pound tin packages.
Much experimenting has been done to ascertain the best size for packages to put up sausage in oil. The following formula is generally considered to be a good method for making this sausage:
| 20 | pounds fresh head pork meat, | |
| 50 | pounds fresh pork hearts, | |
| 30 | pounds fresh regular pork trimmings, | |
| 15 | pounds fat pork trimmings, | |
| 80 | pounds fresh beef cheek meat, | |
| 1 | pound, 8 ounces corn flour, | |
| 3 | pounds, 8 ounces salt, | |
| ¹⁄₂ | ounce cloves, | |
| ¹⁄₂ | ounce coriander, | |
| 3 | ounces saltpetre. |
Stuff in different sized beef rounds. The beef cheek meat, pork hearts, and pork cheek meat are ground through a ⁷⁄₆₄th inch plate, and afterward chopped with a “Silent Cutter” the seasoning being added at the same time.
Use no water in this sausage under any circumstances. After the beef and beef hearts, also the pork cheek meat, have been chopped as fine as desired, add the pork trimmings and chop the same as any other Bologna.
It is desirable to stuff this sausage immediately after it is chopped, and if a steam stuffer is used care should be taken that no water from the evaporation of the steam is allowed to get into the sausage. The bench where the sausage is stuffed should be absolutely free from water or moisture. This is the principal factor in the successful manufacture of this product.