=Notice=:--Hamburger Sausage can also be made without curing the meat in advance, if one prefers.
Simply mix the Beef, Fat, Bull-Meat-Brand Sausage Binder, Hamburger Seasoning, Finely Cut-Up Onions, =Freeze-Em-Pickle= and Salt all together, run it through a Grinder and add the water while grinding and mixing, and when ground it is ready for sale. This sausage will, however, have a different flavor than when made of cured meat as above.
=Sixth=:--After the Sausage is ground, spread it out on a platter, decorate it nicely with parsley, a few pieces of sliced lemon or orange, which adds to its attractiveness.
[Illustration: HOME MADE HAMBURGER SAUSAGE]
With each can of Hamburger Seasoning we furnish some of these cards free. Take a beef skewer, split the end of it so the card can be put into the slit and then stick this skewer into the platter of Hamburger Sausage. This little card will help the sale and you will be surprised at the many compliments you will receive on this new Sausage. We will gladly furnish as many as are desired of these cards free of charge to any butcher who is using our Hamburger Seasoning.
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
Take 100 lbs. of Fresh Pork Trimmings and while chopping add
Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal allowed by your State Pure Food Law.
¾ to 1 lb. “A” Condimentine. 1 lb. Salt. 8 to 10 ounces Zanzibar-Brand Pork Flavor.
Use sufficient cracked ice to keep the mixture cold. This will make a most delicious pork sausage.
When this is properly mixed it is ready for the stuffer. Pork Sausage should be stuffed into hog casings, or it may be simply put up in bulk.
=Note=:--By using the above quantity of “A” Condimentine to each 100 lbs. of trimmings, it will prevent fresh pork sausage from turning sour or gray for several days, if kept under proper conditions and at a low temperature. It keeps the pork sausage in a firm, fresh condition. “A” Condimentine does not alter or affect the color of the sausage meat, but simply enables the meat to retain its own natural color. The use of this harmless condimental preparation is a great advantage to all packers and sausage manufacturers, especially when the sausage is shipped distances or is delivered from wagons to the small retailers. “A” Condimentine is guaranteed to comply with the Pure Food Laws and the Federal Meat Inspection Law. Its use is permitted in all U. S. Government Inspected Packing Houses. Sausage does not have to be labeled to show the presence of a preservative when “A” Condimentine is used.