 
Frankfort Sausage is made in most cases in exactly the same manner as Bologna with the exception that it is chopped very fine and Zanzibar-Brand Frankfort Sausage Seasoning is used. To make fine Frankfort Sausage use two parts of Beef and one part of Pork. If Veal is used in Frankfort Sausage, it improves it considerably, but the price of Veal is so high that it is very seldom used. Stuff in sheep casings and smoke lightly, then dip them in Zanzibar-Carbon Brand Casing Brown Mixture by the method prescribed on the preceding page. Dipping them in hot water and then in cold takes out all the wrinkles. After they have been dipped, pour a pail of hot water over them to wash off all adhering grease; then dip them for a minute or two in ice water to cool. This will make them contract so rapidly that they will not wrinkle; then put in a cooler to hang up and cool through to the center. |
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