Homemade Sausage Making

I thought this might be of interest.

Butchers', packers' and sausage makers' red book (1913) - G. J. Sayer

Thanks vagreys. This is a great historical document, a glimpse at a day when there was almost as much German as English spoken in Chicagoland.

Wouldn't it be great to figure out the composition of some of the products offered in those days, so we could do a better job on some of the "heritage recipes" contained in the book.

The equipment drawings are especially fascinating- - vertical stuffers that press upward instead of downward, and ways of supplying sufficient pressure via mechanical means in those pre-hydraulic days to extrude sausages fast enough to produce commercial quantities.

This is a real "find." Thanks for doing the finding.

Very Interesting Books Tom, Nice find!!!