For fancy liver sausage, not smoked, use the above recipe exactly without smoking. It is the smoking that makes it braunschweiger. If you want a deeper yellow, use Certified Golden Rod Color.
“Sardellen” Liver Sausage
Use everything the same as for “braunschweiger,” with the exception of 8 to 10 lbs. of sardines to a 100 lbs. of sausage. Sardines should be chopped very fine.
Blood Sausage
For this sausage you can use all kinds of cheek meat, hearts and pork rinds. Put pork rinds in a pudding net, and boil until three-fourths done, then put in balance of meat to be cooked. Boil all meats to be used slowly, have the water cover the same, so as to enable you to remove the fat, which rises to the top (as by omitting this, the appearance of the sausage would be impaired); also use some back fat, cut in 1⁄4-inch cubes. (The Germania Fat Cutter, [p. 112], is a fine machine for this.) Cook onions and chop them with your hog rinds fine. All other meat used should be chopped coarse. Take a gallon of beef or hog blood, mix well with 1⁄4 lb. of “A” Savaline ([p. 112]) or Berkshire Preserver ([p. 4]) to every 20 lbs. of meat. Use 1 lb. of “L” Best Spice ([p. 17]) at the rate of 100 lbs. of meat and salt according to taste. You can also add “Special Victor” ([p. 24]), as desired. In warm and unfavorable weather use 1 lb. of “A” Savaline ([p. 112]) or Berkshire Preserver ([p. 4]) to every 100 lbs. of meat. This will prevent the sausage from souring. Hog middles, beef rounds or beef middles can be used for blood sausage. Casings should be filled only three-quarters full with a funnel and cooked slowly. While boiling always turn and stir sausage well, to prevent the blood from settling on to one side of the sausage, and the meat and back fat on the other side. When the sausage floats well up to the top, or by pricking same with a skewer no blood comes out, the same is done and ready to be taken out of the kettle. Put same into cold water until well chilled. You can also smoke blood sausage.
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Man lasse die Wurst trocknen und sich abkuehlen und raeuchere sie am naechsten Tage leicht an.