Pork sausage should be made from clean, fresh pork only. The parts generally used are the shoulder, neck, and lean meat trimmings. About three pounds of lean meat should be used to one pound of fat meat. Mix the fat and lean meat together in chopping. With some cutters it is necessary to run the meat through twice in order to make it fine enough and to mix thoroughly the lean with the fat meat. After it has been cut the first time, spread thinly and season. For each 100 pounds of meat, use one and one-half pounds of pure, fine salt, four ounces of ground black pepper, and two pounds of pure leaf sage, rubbed fine. The seasoning should be sprinkled over the meat, and the meat again run through the cutter, in order to mix the spice thoroughly with the meat. For immediate use, the sausage may be packed away in jars. It may be kept for some time in a jar if melted lard is poured over the top, so as to exclude the air. The sausage may also be stuffed into muslin bags about two inches in diameter. If the stuffed bags are coated with paraffin, they will keep for some time. § 43. Mixed Meat Sausage Mixed sausage may be made from a mixture of pork and beef in almost any proportion. Sausage should not contain too much fat. A good proportion is two pounds of lean pork, one pound of fat pork, and one pound of lean beef. § 44. Bologna Sausage To each ten pounds of lean beef, use one pound of fat pork or bacon. Chop finely and season with three ounces of salt, two ounces pepper, and a little ground coriander. Stuff casing, and tie every ten or twelve inches. Hang the stuffed casings straight. Smoke for ten or twelve hours. Cook in boiling water until the sausage floats. Dry on clean hay or straw in the sun and hang away in a cool place until wanted. § 45. Blood Sausage Blood sausage is made with the following ingredients: 25 pounds of cured pork or shoulder fat, seven pounds cured fat skins, six pounds of blood, one-half pound onions, one pound salt, one-half ounce white pepper, one ounce sweet marjoram, and one-half ounce cloves. Cook the fat for one hour and the skins two hours at a temperature of 200° Fahrenheit. When cooked, put through a grinder, grinding quite fine. Then add the blood and seasoning and mix thoroughly. Stuff into large beef casings and boil in the same water in which meat was cooked until the sausage floats. Then dip the sausage in cold water and hang up to cool. § 46. Smoked or Country Sausage The following ingredients are used in making smoked or country sausage: 85 pounds lean pork, 15 pounds beef, one and one-half to two pounds salt, four ounces black pepper, and one ounce sweet marjoram. Cut the meat into small pieces and sprinkle seasoning over it. Then grind finely. Put away in a cool place for twenty-four to thirty-six hours, then add a little water, and stuff into hog casings and smoke in a very cool smoke until a dark mahogany is obtained. § 47. Frankfort or Vienna Sausage