taste it.

If sausage is to be kept in jars, pack it away closely in them, as soon as
it is ground and seasoned, and set the jars, securely closed, in a cool
room. But it is much better to provide for smoking some of it, to keep
through the spring and early summer. When the entrails are ready, stuff
them full with the meat, after which the ends are tied and drawn together,
and the sausage hung up in the smokehouse for smoking. This finishes the
process of making pork sausage. Put up in this way, it deserves the name
of sausage and it makes a dish good enough for any one. It is one of the
luxuries of life which may be manufactured at home.

BOLOGNA SAUSAGE.

The popular theory is that these familiar sausages originated in the
Italian city of that name, where the American visitor always stops for a
bit of "the original." Many formulas are used in the preparation of
bologna sausages, or rather many modifications of a general formula. Lean,
fresh meat trimmings are employed and some add a small proportion of
heart, all chopped very fine. While being chopped, spices and seasoning
are added, with a sufficient quantity of salt. The meat employed is for
the most part beef, to which is added some fresh or salted pork. When
almost completed, add gradually a small quantity of potato flour and a
little water. The mixture being of the proper consistency, stuff in beef
casings, tie the ends together into rings of fair length and smoke
thoroughly. This accomplished, boil until the sausages rise to the top,
when they are ready for use. Some recipes provide for two parts of beef
and one part of fat pork and the addition of a little ground coriander
seed to the seasoning.

WESTPHALIAN SAUSAGES

are made in much the same manner as frankforts, chopped not quite so fine,
and, after being cased, are smoked about a week.

FRANKFORT SAUSAGES.

Clean bits of pork, both fat and lean, are chopped fine and well moistened
with cold water. These may be placed in either sheep or hog casings
through the use of the homemade filler shown on another page.

SUABIAN SAUSAGES.

Chop very finely fat and lean meat until the mass becomes nearly a paste,
applying a sprinkling of cold water during the operation. Suabian
sausages are prepared by either smoking or boiling, and in the latter case
may be considered sufficiently cooked when they rise to the surface of the
water in which they are boiled.

ITALIAN PORK SAUSAGES.

The preparation