Tongue Blood Sausage — (Copyrighted by B. Heller & Co., Reprint Forbidden.)
Tongue Blood Sausage is made the same as either Formula No. 1 or Formula No. 2, with the exception that Cured Hog Tongues are added to it. The more Tongues used, the better will be the sausage. Always use Tongues that have been thoroughly cured by the Freeze-Em-Pickle Process as they will have a nice red appearance in the Sausage. Boil the Tongues until they are done and then cut into strips and mix into the sausage at the same time as the blood is added.
To make 100 lbs. of Blood Sausage, use the following proportions which we will call Formula No. 1:
20 lbs. of Cheek Meat, either fresh or salted.
15 lbs. of Hearts, either fresh or salted.
15 lbs. of Pork Rinds, either fresh or salted.
20 lbs. of Pork Speck (back fat), either fresh or salted.
25 lbs. (3 gallons) of Hog or Beef Blood.
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law.
6 to 8 ozs. Zanzibar-Brand Blood Sausage Flavor.
½ lb. “B” Condimentine.
2 lbs. of Salt, to suit taste.
½ lb. Freeze-Em-Pickle.
Salted Meat is preferable in making Blood Sausage but fresh Meat can be used if desired.
First:—Take 25 lbs. of Fresh Hog or Beef Blood, and stir until the blood remains thin and will not congeal.
Second:—Put the Pork Rinds in a pudding net and boil until about three-quarters done. Care must be taken not to boil them too long, otherwise they will become too pulpy when boiled the second time in the Sausage.
Third:—Boil the Cheek Meat and Hearts until done. The Cheek Meat and Hearts should be boiled as slowly as possible. The slower the boiling the better will be the Sausage.
Fourth:—After they are cooked, put the Pork Rinds in a chopper or meat grinder and cut them as fine as possible. The finer the better. After the Cheek Meat and Hearts have been cooked, they should be cut up coarse by hand, or chopped coarse in a chopper.
Fifth:—The Pork Back Fat must be scalded by pouring boiling water over it for a few minutes. It should then be cut into small squares or cubes by hand or with a pork back fat cutting machine.
Sixth:—After the Meat and Fat are all cut, add to it:
25 lbs. of Beef Blood.
The legal amount of Bull-Meat-Brand Sausage Binder.
6 to 8 ozs. Zanzibar Brand Blood Sausage Seasoning.
Salt to suit taste.
Seventh:—Mix these thoroughly and stuff into Beef Bungs, Beef Middles or Rounds. Fill the casings only three-quarters full.
Eighth:—Blood Sausage should be boiled very slowly, the water should not be hotter than 155 degrees. The length of time for boiling depends entirely upon the thickness of the Sausage. When done, the Sausage will float on top of the water and will be firm and plump. It will be necessary to prick the Casings when boiling to let out the air.
Ninth:—When the Sausage is cooked through, remove it from the kettle and place it in cold water; ice water is the best. Allow it to remain in this cold water until it is thoroughly cooled. Then, place on a board in a cooler and allow it to remain there 24 hours before cutting.
Tenth:—It is always advisable to use pickled or dry-salt cured Cheek Meat and Hearts for Blood Sausage instead of fresh ones. To cure them especially for Blood Sausage, they should be cured in brine made with Freeze-Em-Pickle according to directions in first paragraph of this article, for two weeks before being made into Sausage. Some prefer to grind the Hearts fine, and leave the Cheeks coarse, and if this is preferred, the Hearts can be ground with the Pork Rinds.
Formula No. 2, for making 100 lbs. of Blood Sausage:
30 lbs. of Pork Speck (back fat).
35 lbs. of Pork Snouts or Ears.
30 lbs. of Hog or Beef Blood.
Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal as allowed by your State Pure Food Law.
6 to 8 ozs. Zanzibar-Brand Blood Sausage Flavor.
½ lb. “B” Condimentine.
½ lb. of Freeze-Em-Pickle.
2 lbs. Salt.
Cook and handle Formula No. 2 the same as Formula No. 1, with the exception of leaving out the Hearts and Cheek Meat.
Use 70 lbs. of Pork Trimmings, 20 lbs. of Lean Beef, 10 lbs. of Pork Back Fat.
First:—Before being made into Sausage, the Back Fat must first be dry salted for two weeks in order to get it properly cured and firm.
Second:—After the Pork Back Fat has been dry salt cured, it should be cut up into small pieces of about one-half inch square.
Third:—The Beef should be first finely chopped; then the Pork Trimmings should be added and then the Pork Back Fat. The meat should be chopped until fine and while it is being chopped add:
2 lbs. of Salt.
½ lb. “B” Condimentine.
8 ozs. Best Granulated Sugar.
10 to 12 ozs. Zanzibar-Brand Summer Sausage Seasoning.
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law.
Fourth:—When the Meat is chopped, it should be packed tightly in pans or boxes which should be placed in a cooler having a temperature of about 40 degrees; these pans or boxes should hold about 50 lbs. and should be shallow, not over six to eight inches deep, so that the Meat can be thoroughly chilled through. The Meat in these pans or boxes should remain in the cooler from four to six days before it will be ready to stuff into the Casings.
Fifth:—Stuff the Sausage into Hog Bung Casings or Beef Middle Casings and hang them in a dry room in a temperature of about 45 to 50 degrees for two or three weeks.
Sixth:—They can then be smoked and are ready for the market.
Take 60 lbs. of Pork Trimmings.
20 lbs. Lean Beef.
20 lbs. Pork Back Fat.
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal allowed by your State Pure Food Law.
1 lb. of Freeze-Em-Pickle.
¾ lb. of “B” Condimentine.
8 ozs. of Granulated Sugar.
2 lbs. of Salt.
10 to 12 ozs. of Zanzibar-Brand Summer Sausage Flavor.
2 to 3 ozs. of Vacuum-Brand Garlic Compound or Garlic Condiment.
First:—Before being made into sausage, the Back Fat must first be dry salted for two weeks to get it properly cured and firm.
Second:—Chop Pork Trimmings and Beef quite coarse, coarser than for Summer Sausage. While chopping add the Bull-Meat-Brand Sausage Binder, Freeze-Em-Pickle, Salt, Sugar, Seasoning, “B” Condimentine and Garlic Compound or Garlic Condiment, and when it is partly chopped add the Back Fat which has previously been cut in cubes about one-half inch square. By adding the Back Fat last it will still be in quite large pieces when the Meat is sufficiently chopped. The Fat should show quite prominently in Salami, as it must be fatter than Summer Sausage. Two or three ounces of Vacuum-Brand Garlic Compound or Garlic Condiment should be added while being chopped to give it a delicious Garlic flavor. See pages 260 and 261. The quantity maybe varied according to the demands of the trade.
Third:—When the Meat is chopped, it should be packed tightly in pans or boxes, which should be placed in a cooler having a temperature of about 40 degrees. These pans or boxes should hold about 50 lbs. and should be shallow, not over six to eight inches deep, so that the Meat can be thoroughly chilled through. The Meat in these pans should remain in the cooler from four to six days before it will be ready to stuff into Casings.
Fourth:—Stuff the Sausage into Hog Bung Casings or Beef Middle Casings and hang them in a dry room in a temperature of about 45 to 50 degrees for two or three days, then wrap twine around them nicely as shown in cut and again hang up to dry for two to three weeks.
Fifth:—They can then be smoked with cool smoke made with hardwood sawdust only. Wood makes too much heat. Then they are ready for the market.