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Sausages

Sausages are a convenient method of preserving many sorts of meat that would not keep well otherwise for any length of time. The principle of making all sausages is alike, and consists in simply chopping the particular kind of meat employed, and seasoning it with spices and herbs of various kinds, bread-crumbs and eggs, salt, or mustard, or any of these ingredients, mixed in such proportions as are agreeable. Then the whole is enclosed in portions of the prepared intestines of a hog, sheep, or calf, very well washed and scraped till thoroughly clean. Amongst the herbs employed are the following: shallot, onions, leek, sage, thyme, garlic, marjoram, and parsley. For some kinds of sausages, besides meat, anchovies, oysters, and red herrings are added. The blood of various animals, as the ox, hog, goose, etc., is used in this way, mixed with oatmeal, crumbs of bread, and seasonings of various kinds. The Germans have acquired a high reputation for the manufacture of sausages, in which smoked meat is generally used.