WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
Directions
For Making Fine Sausage
Liver Sausage
For 100 lbs. take 15 to 20 lbs. of hog or calf liver, scald same and chop fine with 3 or 4 large onions, and a handfull of salt. Add 80 to 85 lbs. of thoroughly cooked hogs heads, cheek meat or calf heads, and plucks can be used. Chop this mixture very fine and season with 16 ounces of “L” Best Spice ([p. 16]) and salt according to taste. Also add according to your requirements Special Victor Flour ([p. 24]), as “Victor” enables you to add the water properly and gives the sausage a fine flavor. To prevent liver sausage from getting sour, use one-half to three-fourths of a pound “A” Savaline ([p. 112]) or Berkshire Preserver ([p. 4]) to each 100 lbs. of meat. Use hog bungs, beef middles or beef rounds, fill casings loosely and cook sausage about 30 minutes or more, just according to thickness of same. To improve the appearance of the sausage, put same after cooking, into a tub or tierce, and let cold water run in, until sausage is thoroughly chilled, then place them in the ice box.
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