This popular sausage is made with the following ingredients: 70 pounds beef, 30 pounds fat pork, 20 pounds water, one and one-half to two pounds salt, two ounces red pepper. Cut the beef into small pieces, salt, and allow it to cure for forty-eight hours in a cool room. Cut the pork into small pieces and put the beef and pork through a grinder together. Put into a vessel and add the water and spices. After it is all mixed, put it through a grinder again and grind fine. Stuff into sheep casings. Then, by means of the forefinger and thumb, press the stuffed casing together about four inches from one end, and give this first link two or three twists. Do the same about every four inches, twisting each succeeding link in the opposite direction from the preceding link, in order to prevent untwisting. Then hang in a smoke house for about two hours at a temperature not to exceed 125° Fahrenheit. After smoking, boil for five or ten minutes, then plunge into cold water and hang in a cool place. § 48. Liver Sausage Odds and ends, resulting from trimming up the various cuts of the hog carcass, as well as the liver itself, can be used in making liver sausage. If the head is used, it should first be cleaned, as for headcheese. The jowl, which is practically all fat, may be cut off and made into salt pork, or used for rendering lard. The remainder of the head meat, trimmings, liver cut into slices, and some beef or veal, if such meat can be had, should be boiled. Skin that is free from hair, and from which the fat has been removed, is also sometimes used. The skin will cook before the meat, so it should be put in a cloth sack and removed when thoroughly cooked. Liver cooks in a very short time, and should be removed before the rest of the meat. The meat should cook until it readily falls from the bones. All the meat should then be ground in a meat grinder. For 40 pounds of meat, use one and one-half pounds salt, three ounces sweet marjoram, one ounce allspice, one ounce black pepper, and about one gallon broth in which the meat was cooked. Garlic or onions can be added, if desired. The seasoning should be well worked into the meat. It can then be put into jars, covered with paraffin, or stuffed into beef casings or rounds. When stuffed into casings or rounds, it should be cooked in the same water the meat was cooked in until it floats. Then it should be placed in cold water until the sausage is thoroughly cooled. § 49. Summer Sausage Summer sausage is made with the following ingredients: 25 pounds cured beef free from sinews, 15 pounds pork trimmings, four to six ounces white pepper, one ounce whole black pepper, and one ounce whole mustard seed.