How to Color the Casings for Swedish Style Metwurst. — (Copyrighted by B. Heller & Co.; Reprint Forbidden.)
See directions for momentary dipping on page 117. This method can be used equally well on the empty casings. After the casings have a light orange color take them out of the solution and wash them well in hot water, cut and tie them.
After the Sausage has hung a week or two and is dry, hang it in the smoke house for a few days to give it a smoke flavor and it is ready for shipment. This will save a large shrinkage and the Sausage will have a better appearance. Sausage that has had the casing colored before being stuffed need not become rancid, as it is not exposed to the heat in a smoke house, which heat often causes the stearin and oil in the fat to separate, and as soon as this change takes place the sausage begins to become rancid.
Take: 50 lbs of Pork Trimmings.
40 lbs. of Beef Trimmings.
10 lbs. of Pork Back Fat.
Before being used in the Sausage, the Pork Back Fat should be dry-salt cured for at least two weeks or it can be cut from dry salt sides.
First:—Cut up the Pork Back Fat into square half inch cubes by hand or with a Pork Back Fat Cutting Machine.
Second:—Chop the Pork Trimmings, Beef Trimmings and Pork Back Fat quite coarse, and while being chopped add:
2 lbs. Salt.
¾ lbs. “B” Condimentine.
1 lb. of Freeze-Em-Pickle.
10 to 12 ozs. Zanzibar-Brand Polish Style Sausage Seasoning.
8 ozs. of Granulated Sugar.
2 to 3 ozs. Vacuum Garlic Compound or Garlic Condiment.
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law.
Third:—After the Pork Trimmings and Pork Back Fat have been chopped and mixed with the Salt, “B” Condimentine, Bull-Meat-Brand Sausage Binder, Freeze-Em-Pickle and Vacuum Brand Garlic, stuff into beef round casings.
Fourth:—After the sausage has been stuffed into casings place them in the smoke house and thoroughly smoke with wood. This Polish Style Sausage should not be boiled when made. It is boiled when eaten.