Brunswick, Cervelat Sausage

Brunswick, Cervelat Sausage

For every block of 50 pounds take....

28 pounds of lean pork
10 pounds of lean beef freed from sinews
12 pounds of bacon fat cut in shreds
2 pounds of salt
3 oz. of coarse ground white pepper
1 oz. of powdered saltpeter
2 1/2 oz. of powdered sugar

First mince the beef very fine, then add the pork and mince and mix the two together till the pork is about the size of peas; then add the pork fat which must be mixed until it shows amongst the rest in pieces the size of beans; then add the mixed spices and salt, mix it well.

After a thorough mixing, place into the filler and stuff tightly into small middle beef casings. They must now be hung in a well ventilated room of 60 degrees temperature for 2 weeks until they begin to look red under the skins.

Then smoke them in cold dry smoke until they take on a cherry red color. Keep the sausages in a well aired room