Holstein Style Sausage.
—This sausage is farmer sausage and is handled the same except that it is stuffed in beef rounds. The same care is necessary as with the farmer from the time it leaves the block until ready for shipment, which should be in about twenty-five days.
Swedish Style Medwurst.
—The following formula is for Swedish Medwurst or Gottberg sausage:
FORMULA.
| 30 | pounds pickled beef trimmings, | |
| 30 | pounds fresh beef trimmings, | |
| 90 | pounds medium fat pork trimmings, | |
| 1 | pound rice flour or corn flour, | |
| 5 | ¹⁄₂ | pounds salt, |
| 2 | ounces coriander, | |
| 3 | ¹⁄₂ | ounces white pepper, |
| 6 | ounces saltpetre. |
Beef trimmings are ground through an Enterprise ⁷⁄₆₄th-inch plate. Ground beef and seasoning are put on block first and chopped five or ten minutes when pork trimmings are added, the whole being chopped twenty to twenty-five minutes. This sausage is stuffed in beef middles 14 inches in length, and handled in other respects same as Cervelat in beef middles.
The old fashioned way of handling Swedish medwurst was to pickle the sausage, after it was stuffed, in a vat of 50 degree strength pickle, for ten hours, when it was taken out of the vats, hung up and allowed to dry for twenty-four hours, then smoked the same as cervelat in beef middles. If this process is used, four and one-half pounds of salt to 150 pounds of meat is all that is necessary. However, good results can be obtained without pickling the sausage, and it is not generally done by manufacturers of this article.
Braunschweiger Style Sausage.
—This sausage is made according to the following formula: