How to Make Fine Quality Bockwurst — (Copyrighted by B. Heller & Co.; Reprint Forbidden.)
First:—Take 45 pounds Beef, 20 pounds Veal, 20 pounds Lean Pork, 5 pounds Pork Back Fat (Speck).
Second:—The Meat should all be chopped very fine except the Speck, which should first be cut into small cubes and then added to the rest of the Meat when it is partly chopped so that small cubes of fat will show in the Sausage.
Third:—While chopping, add the following:
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law.
½ lb. of Freeze-Em-Pickle.
¾ lb. “B” Condimentine.
1½ to 2 lbs. of Salt.
8 to 10 ozs. of Zanzibar-Brand Frankfurt Sausage Seasoning.
3 tablespoonfuls of very finely cut Chives.
6 heaping tablespoonfuls of finely chopped Parsley.
Sufficient artificial ice to keep the meat cool while grinding, added a little at a time.
Fourth:—When the meat is all cut up fine and properly mixed with the spice, it should be stuffed in Narrow Sheep Casings and turned off in links about 2½ inches long.
Fifth:—As a rule Bockwurst is sold without smoking, but it can be given a light smoke if desired.
Sixth:—To prepare Bockwurst for the table, it should be steamed five or six minutes in hot water.
Pork Sausage, Bologna, Frankforts, Head Cheese, Liver Sausage, etc., can be kept in a good condition, by simply putting them, every night, in a solution of 1 lb. of Cold-Storine dissolved in three gallons of water. This solution should be kept in the Cooler. In the morning remove the Sausage from the solution, hang it up and expose it for sale, and what remains unsold in the evening, simply put back in the brine for the night.
In this way Sausage can be kept fresh and nice appearing for some time, and it will not shrink and dry up. This enables the dealer to keep a large, attractive display on hand in his shop without any danger of the goods spoiling.
By keeping the Sausage in this way, it does not dry out, nor become slimy or moldy as it would if hung up in the cooler. Sausage can also be shipped a reasonable distance in a Cold-Storine solution to better advantage than if shipped in any other way.
On arrival it should be removed from the solution, hung up and allowed to drain and dry. In the evening it should be replaced in the same solution for keeping over night.
Never put Smoked Sausage and Fresh Sausage in the same solution. Each kind of Sausage should be kept in a separate solution.