Mosaic Sausage

Take an 18 pound leg of pork, bone it out and remove all skin and sinews, this will leave 15 pounds of meat; cut this up, put into a stone crock after first rubbing into it 12 ounces of salt, 1 ounce of cane sugar, and 1/2 an ounce of powdered saltpetre; put on the cover and allow to macerate for 24 hours, then take it from the crock and mince it with 5 pounds of lean veal, adding during the mincing 1 ounce of white pepper, 1/3 of an ounce each of mace and ginger and one-sixth of an ounce of cardamons. Then fill into skins 6 inches thick and 8 inches long, three parts full. To make the mosaic work use long inch square pieces of red cooked tongue each wrapped neatly with a thin shred of bacon fat, also a column each of blood sausage, Frankfort sausage and liver sausage, each wrapped like the tongue. To insert these columns, take a stick a little thicker than the column, dip it into cold water, push it into the sausage, withdraw it, then slip in the mosaics at equal distances, then tie the sausage, hang up in smoke for one hour, then boil very gently for an hour and three-quarters, then smoke again lightly. [N. B. Both while smoking and simmering, keep the sausage in an upright position so that the inlaying may be kept straight].

Cambridge Sausage

This makes a nice breakfast sausage: Take 12 pounds of lean and 6 pounds of fat pork, cut it into small pieces and rub well into it 9 ounces of prepared sausage seasoning, pass through the mincing machine, then mix into it 3 pounds of scalded rice, 2 pounds of cracker meal. Place the whole then into the filler, fill into sheep casings, link up and use.

Coblenz Sausage

A good seller for restaurants: Take 10 pounds each of veal and pork, cut it up and allow to macerate for 24 hours after being rubbed with 12 ounces of salt and 1/2 an ounce of powdered saltpetre. First chop the veal very fine, then add the pork and chop all together, adding 1 ounce of white pepper, 1/3 of an ounce each of ground ginger and peppermint, three shallots and three cloves of garlic. Mince till the fat shows through the rest like pin heads, then add water as much as the meat will take, leaving it very stiff; place then into the filler, fill into sheep casings, link them up into 6 to the pound; hang up for some hours to dry: then smoke with mixed sawdust at a temperature of 100° Fahr, till they are a beautiful dark orange color, about 1 hour. To serve, simmer them for 10 minutes.

Epping Sausage

(1). 23 pounds of lean beef, 7 pounds of fat pork, 8 pounds of bread, soaked and pressed dry, 4 ounces of white pepper, 13 ounces of salt, 1/4 of an ounce each of ground nutmeg and ginger, 1/4 of an ounce of rubbed marjoram. Mix the seasonings with the meat, mince fine, then work in the bread; place into the filler, fill into sheep casings, link them, and use by frying and broiling.

Epping Sausage

(2). 30 pounds of pork fat and lean, 8 pounds of bread soaked and pressed dry, 4 ounces of white pepper, 13 ounces of salt, 1/4 of an ounce each of mace and rubbed sage. Prepare and use as above.