FORMULA.
| 135 | pounds absolutely fresh lean trimmings, | |
| 15 | pounds fresh lean beef chucks, | |
| 10 | pounds shoulder fat, | |
| 5 | pounds salt, | |
| 1 | ¹⁄₂ | ounces saltpetre, |
| 2 | ¹⁄₂ | ounces white pepper. |
Additional wet seasoning is used for this sausage, therefore it is advisable to chop it six blocks at a time and mix by hand in a large truck the seasoning must be added immediately after the meat has been chopped. For six blocks use:
| 3 | ¹⁄₂ | quarts strong imported French red wine, |
| ¹⁄₄ | -pound package pure white gelatine, | |
| 8 | nutmegs, | |
| 1 | ounce whole cloves, | |
| 3 | ounces stick cinnamon, | |
| 4 | ¹⁄₂ | ounces bay leaves, |
| 2 | ¹⁄₂ | ounces split coriander. |
Prepare this seasoning same as D’Arles sausage, then mix the wet seasoning with the meat in a truck. Scatter through it twelve ounces of whole white pepper and two ounces of coriander. The beef is ground through an Enterprise ⁷⁄₆₄th-inch plate and chopped on the block with the dry seasoning for seven to ten minutes, when the pork trimmings are added and the whole chopped thirty to thirty-five minutes. This is a very fine sausage. After the meat has been chopped mix the shoulder fat, which is cut into the shape of small dice (same as for D’Arles sausage), with the meat and mix in the wet seasoning at the same time.
Remove to a cooler and allow it to stand from twelve to twenty-four hours, then stuff into medium-sized beef bladders which must be soaked in lukewarm water a few moments before they are stuffed, in order to make them pliable, and care must be taken to stuff them as tightly as possible. Skewer, as well as tie them, and also wrap immediately with heavy coarse flax twine, making about two wraps the long way to the bladder and one wrap around the center, the twine terminating in a hanger. This sausage must not be hung by tied end or by the same string that the bladder is tied with, for in such case they will fall in the smoke house, or when drying.
Hang for twelve hours after stuffing in a hot smoke house with more heat than smoke at a temperature of about 90° F.; then cook in clear water for four hours at a temperature of 150° F.; wash off thoroughly with boiling water when taken from the cooking vat and hang them up in a moderately cool place or dry room where the temperature is about 48° to 50° F. They will be ready to ship in four or five days.
This sausage can be smoked sufficiently heavy, so that cooking is unnecessary if proper facilities are available in smoke house. The house should be arranged with steam coils so that a temperature as high as 150° F. can be obtained during the process of smoking. This really is the most satisfactory way of handling this sausage.
Lyon Style Sausage.
—For this sausage the following formula is used: