To every two hog's livers add one calf's liver; cut in thin slices. Scald well with hot water until the livers look white and clean. Chop well, adding one-eighth the amount of pure pork fat, boiling the fat for half an hour before mixing. Mix and chop together very fine, adding four ounces of fat pork to every five pounds of the balance. Then boil for half an hour, adding the following spices to each 100 pounds: 7 ounces salt, 2 ounces pepper, 1 ounce ground marjoram, 1/2 ounce each of ground sage, basil and thyme, 2 minced onions and a small head of garlic. Stuff from stuffer into narrow hog casings 13 to 18 inches long (not filling very full) tying the ends with twine. When filled and tied, they are cooked in water just below the boiling point for thirty minutes (to give the white appearance) continually stirring them. Care must be taken to prick the air places, or they will fill with fat. After cooling, hang for three days in the open air, then smoke for six days over a slow fire.

Sardine Liver Sausage

Use 40 pounds boiled pigs' livers, 7 1/2 pounds boned and trimmed sardines, 15 pounds cooked veal, 7 1/2 pounds cooked lean pork, 20 pounds cooked fat pork, 10 pounds raw fat pork. Chop together very fine, and add 14 ounces salt, 10 ounces white pepper, 1 ounce each ground thyme and marjoram. Stuff into beef middle casings. Cook and smoke the same as the liver sausage of the preceding recipe.

Truffled Liver Sausage

Take 5 pounds of pig's liver and 3 pounds of fat pork. Mince these together very fine, and add a 1/4 of a pound of truffles cut into narrow strips and cooked in wine. Add a seasoning of salt and pepper and knead together. Fill into narrow hog casings, simmer for about half an hour, wash well in cold water and hang up to dry. If to be kept any time, smoke for a dry. Take care to use no spices, otherwise the flavor of the truffles will be spoiled.

Goose Liver Sausage, Truffled

Take 2 pounds of well blanched calf's liver cut in pieces the size of small nuts, 4 pounds each of lean and fat firm fresh pork both minced very fine. Next add 4 shallots sliced and fried with butter to a golden color. Season with 5 ounces of salt, 1/2 an ounce of white pepper, one-fifth of an ounce each of ground ginger and mace. Then cut from a fine red cooked tongue half a pound, cut in very small dice also a quarter of a pound of truffles; mix all well. Then take 5 pounds of geese livers blanched and sliced. Fill into the filler alternately the truffled meat and the sliced geese livers. Then press into very wide pig skins not more than 12 inches long. Boil them gently one hour in fresh clear water. When done, take up into cold running water, which will make them beautifully white.

Lyons Sausage

(German recipe). The Lyons sausage (Saucisse de Lyon) was introduced into Germany in the year 1852 by Lill on his return from his tour in France. Sausage makers throughout Germany then tried to make it, because of his success with it, but no one else succeeded. It can only be manufactured to keep by taking the greatest of care. When it is well made and well dried, it would pass for Cervelat sausage. It is prepared in the following manner: For a quantity of 40 pounds take 25 pounds of well fed pork, 10 pounds beef from a young bullock, which should be chopped up when warm and then pounded in mortar, 5 pounds pork fat, cut into dice the size of peas and then cooked for a little in boiling water, 12 ounces salt, 2 ounces Indian cane sugar, I ounce powdered saltpetre. Mix the two lean meats, then mix the salt, saltpetre and sugar. Rub them into the meats, and let it stand for 48 hours in a cool room in summer, and a warm room in winter. Now chop up the meat fine, then mix the seasonings and add them. They are 2 ounces white pepper, 1/2 ounce each of ground white ginger and nutmeg, 2 shallots salted and grated. Before the pork fat is put amongst the rest, the spices should be well mixed up amongst the other things and a little water worked into the mass.

Now mix in lightly and quickly the pea diced pork fat. Put the meat into medium wide beef runners, 15 inches long, pressing it in very tight. Now DRY the sausages WELL before smoking. When they are smoked a fine red color, put them at once into a saucepan, and cook for half an hour at a heat of 203" Fahr. When the sausages are cool, there are usually some wrinkles in the skin; this can be remedied by putting them in pairs into boiling water not more than fifteen seconds. After they are cot 1 again, they should be smoked in cold smoke for eight hours; they are then ready.

Oberland Liver Sausage

Take a shoulder of pork and remove the bones and skin. Boil it well with three pounds of bacon cut in dice. Then mince the shoulder with half its weight of raw liver and a large onion chopped very fine; add the diced bacon and season with salt, pepper and grated nutmeg, and mix in a little fat if the paste is too stiff.

Stuff into ox skins and boil gently for 40 minutes. Then take up into cold running water, and keep them in it until quite stiff.