FORMULA.
| 120 | pounds extra lean selected pork trimmings, pork blade meat being preferred, trimmed free from sinews, | |
| 20 | pounds extra lean beef chucks, trimmed free from sinews, | |
| 10 | pounds shoulder fat, | |
| 5 | pounds salt, | |
| 2 | ¹⁄₂ | ounces white pepper, |
| 1 | ounce whole pepper, | |
| 1 | ¹⁄₂ | ounces saltpetre. |
It is necessary to use an additional wet seasoning for this sausage; at least six blocks should be chopped so as to mix properly and the seasoning must be added immediately after chopping. For six blocks Lyon sausage use the same formula for wet seasoning as for Milanese salami, and prepare in the same way. Grind the beef through a ⁷⁄₆₄th-inch plate and chop first on the block with the dry seasoning for seven to ten minutes when pork trimmings are added and the whole chopped thirty to thirty-five minutes. This is a very fine chopped sausage. After the beef and pork have been rocked the wet seasoning and shoulder fat, which has been previously cut into the shape of small dice, are mixed with it thoroughly by hand.
The meat is then taken to a cooler for the same period as D’Arles or Milanese salami, when it is stuffed by a hand stuffer into No. 1 hog bungs free from fat, and hung in a dry room where the temperature is about 50° F., and where it can be kept entirely separate from other sausage, with plenty of air and no draft. After it has hung for thirty-six to forty-eight hours and the casings are moderately dry, wrap the sausage with No. 4 flax twine, both lengthwise and around so as to form a mesh about ¹⁄₂-inch square. It is handled the same as D’Arles or Milanese salami.
Gothair Style Sausage.
—This sausage is made according to the following formula:
FORMULA.
| 20 | pounds extra lean beef chucks free from sinews, | |
| 110 | pounds extra lean pork trimmings free from sinews, | |
| 20 | pounds pork shoulder fat, | |
| 5 | pounds salt, | |
| 3 | ¹⁄₂ | ounces white pepper, |
| 6 | ounces saltpetre. |
The beef is ground through an Enterprise ⁷⁄₆₄th-inch plate and together with the shoulder fat, which has been shaved as thin as possible and cut into the shape of small dice, is mixed in mixer with the seasoning for from seven to ten minutes, when the pork trimmings are added and the whole chopped for thirty to thirty-five minutes, after which it is taken to a cooler and handled the same as other summer sausage. It is stuffed into short No. 1 lean hog bungs, or bungs that are free from fat. This sausage is handled in every respect the same as cervelat sausage, except smoking. It should be smoked lightly with the same temperature and same relative position in the smoke house as Braunschweiger sausage and about the same length of time. It is handled after smoking, in the dry room, same as Braunschweiger.