How to Color the Casings for Polish Style Sausage — (Copyrighted by B. Heller & Co.; Reprint Forbidden.)
See directions for momentary dipping on page 117. This method will work 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 Polish Style Sausage is stuffed, hang it in the smoke house for a few hours, using wood so as to have a hot smoke. This drys it and gives it a smoke flavor. Then it is ready for shipment. This will save a large shrinkage and the sausage will have a better appearance. Polish Style Sausage that has had the casing colored before being stuffed need not become rancid, as it is not exposed to so much heat in a smoke house, which heat always causes the stearin and oil in the fat to separate, and as soon as this change takes place the sausage begins to become rancid.