The following formulas are for less costly products and provide a means for disposing of some by-products: FORMULA NO. 1. 57 pounds regular pork trimmings, 65 pounds beef cheek meat, 15 pounds cooked tripe, 25 pounds pork kidneys, 20 pounds dry salt or pickled pork trimmings, 9 pounds corn flour, 45 pounds water, 1 pound, 4 ounces white pepper, 3 pounds salt, 2 pounds color water, 4 ounces saltpetre, 3 ounces allspice, 3 ounces mace, 3 ounces coriander, 1¹⁄₂ ounces cloves. FORMULA NO. 2. 90 pounds lean pork cheek meat, 60 pounds regular pork trimmings, 9 pounds corn flour, 60 pounds water, 5 pounds salt, 2 pounds, 7 ounces color water, 12 ounces sugar, 3 ounces saltpetre, 1 pound black pepper, 2 ounces mace. The use of a mixer is unnecessary with this sausage since the silent cutter will perform this work. It should take about ten minutes to do the cutting. Smoke at 110° F. for one and one-half hours, then at 135° F. for one hour. Cook at 155° F. for eight to ten minutes, rinse and cool. In medium and low priced frankfurts, cattle lights are used in moderate proportion, say, 10 per cent. Tripe can also be used in increased quantity. _Leona Style Sausage._--The following formula will be found acceptable for this variety of sausage: 30 pounds pork knuckle meat, 65 pounds lean pork trimmings, 50 pounds back fat trimmings or moderately fat trimmings, 22 pounds pork neck fat, 8¹⁄₂ pounds corn flour, 55 pounds water, 5 pounds salt, 1 pound white pepper, 3 ounces mace, 2¹⁄₂ ounces saltpetre, 12 ounces sugar, 2 ounces grated onions, ¹⁄₂ ounce garlic. Knuckle meat to be ground through a moderately fine plate. Balance of pork should be chopped in the “silent cutter.” Corn flour and seasoning should be added to the knuckle meat after it is put into the Buffalo chopper and the machine has made two or three revolutions. Chop for four minutes, stuff in eighteen-inch pieces, beef middle casings or beef bung casings. Smoke, cook as per schedule. Cool and send to hanging room. _Knoblauch Style Sausage._--Following are two formulas for Knoblauch sausage: 30 pounds pork knuckle meat, 65 pounds very lean pork trimmings, 50 pounds back fat trimmings or moderately fat trimmings, 22 pounds pork neck fat, 8¹⁄₂ pounds corn flour, 55 pounds water, 5 pounds salt, 1 pound white pepper, 3 ounces mace, 2¹⁄₂ ounces saltpetre, 12 ounces sugar, 2 ounces grated onions, 3 ounces garlic, 8 ounces color water. Stuff in beef rounds and tie with twine every five inches. Knuckle meat may be ground through a moderately fine plate. Balance of pork should be chopped in a “Buffalo Silent Cutter.” Corn flour and seasoning should be added to the knuckle meat after it is put into the Buffalo chopper and the machine has made two or three revolutions. SECOND METHOD.