50 pounds pork cheeks, 10 pounds tripe, 40 pounds standard pork trimmings, 5 pounds salt, 3 ounces mace, 9 ounces sugar, 3 ounces garlic, 35 pounds pork trimmings (lean), 15 pounds D. T. or S. P. trimmings, 9 pounds corn flour, ¹⁄₈ ounce pepper, 4 ounces coriander, 3 ounces saltpetre, 30 pounds water. Grind pork cheeks through ⁷⁄₆₄ plate “Enterprise” cutter. Transfer to silent cutter, add water and chop one minute, add balance of trimmings and chop five minutes, then pass to shelving room, stuff in beef round casings, tie with No. 12 twine in four-inch links. Smoke at 110° for one hour and increase temperature to 135° for one and one-half hours. Cook twenty minutes at 155° and chill after cooking, draw and pass to hanging room. _Polish Style Sausage._--Formula for making this sausage is as follows: 100 pounds beef cheek meat, or shank meat, 50 pounds dry salt or pickled pork trimmings, 50 pounds pork trimmings, 9 pounds corn flour, 30 pounds water, 1 pound white pepper, 5 pounds salt, 6 ounces saltpetre, 6 ounces coriander, 3 ounces garlic. Grind the beef cheek meat through a ⁷⁄₆₄th plate, add corn flour and seasoning, work in as much water as possible and then add the pork trimmings. This is a very coarse chopped sausage and the pork trimmings should be chopped about as fine as small dice. Beef is the binder of this sausage, and must be handled according to instructions. The meat, after it is chopped, can be handled the same as Bologna and Frankfurt meat by putting in a cooler for a few hours before stuffing. After the sausage is stuffed, it can also be handled as Bologna and Frankfurts, if desired, before smoking. This sausage should be smoked carefully and strictly in accordance with the smoking schedule, as it is not cooked, this being done practically in the smoke house, during the process of smoking. After it is smoked it has a very wrinkled appearance, which is essential for this article. In fact, it is not Polish sausage unless it has this appearance. The dicing of the meat other than the beef can be done with a rocker. Note that a “silent cutter” is not used in this manufacture. The sausage is stuffed in beef round casings. _Blood Sausage._--This sausage is made as follows: 205 pounds shoulder fat, 54 pounds pig skins, 47 pounds beef blood, 5 pounds onions, 7 pounds salt, 1 pound white pepper, 3 pounds corn flour, 8 ounces marjoram, 4 ounces cloves. Use pickled shoulder fat and skins, cook for one hour at a temperature of 210° F. and run through fat cutting machine or cut into size of small dice. Pass the beef blood through a fine sieve in order to separate foreign matter. Cook pig skins for about two hours at a temperature of 210° F. and grind through a ⁷⁄₆₄th plate. Mix the shoulder fat, skins, blood and seasoning thoroughly together and stuff in cap end bungs. Smoking and cooking as indicated in schedules.