Fine Cut Sausage in Small Casings

  Name

Formula 100 lbs.

Meat Basis

  Casings Used

Spice Formula
for 100 lbs. Meat

Remarks

Frankfurters

60 lbs. Beef Material
40 lbs. Pork Material
Lower grades contain
20% of tripe or similar product. Cured after chopping or fine cutting.

Hog, Sheep, or Cellulose of similar dimensions

7 oz. Sugar.

5 oz. Ground White Pepper.
3 oz Ground Coriander  

2 oz. Ground Nutmeg   

1 oz. Ground Mustard        

Vienna

60 lbs. Beef Material
40 lbs. Pork Material
Cured after chopping or fine cutting.

Hog, Sheep, or Cellulose
of similar dimensions

7 oz. Sugar

5 oz Ground White Pepper
2 oz Ground Coriander       

2 oz Ground Nutmeg

Knackwurst or Knoblauch

Frankfurt Meat Formula

Beef Rounds

Frankfurt spice formula plus

 2 oz. garlic.

Very

finely cut

Braunschweiger Mettwurst

55 lbs. Lean Pork (certified)
25 lbs. Pork trim 50/50 (certified)
20 lbs. Beef Material Cured after chopping or fine cutting.

Hog casings or Beef rounds

6 oz Ground White Pepper.

3 oz Ground Mustard

2 oz Ground Coriander
1 oz Ground Caraway Seed
1/2 oz Ground Cloves

1/2 oz Sage           

Cold
Smoked
Not
cooked

Fine Cut Sausage in Large Casings

Bologna

60 lbs. Beef Material
40 lbs. Pork 50/50 trim Cured after chopping or grinding.
(2% cubed fat often added)

Beef Middles,
Bungs, or Rounds, or
Cellulose casings of
similar Size

6 oz Ground Black Pepper

6 oz Ground Cloves            

2 oz Ground Coriander       

2 oz Ground Ginger

Veal Sausage

50 lbs. Veal Material
20 lbs. Beef Material
30 lbs. Pork 50/50 trim

Beef Bungs, or Cellulose casings of similar Size

4 1/2 oz Ground White Pepper
4 oz. Sugar

1/2 oz Ground Cardamom

1 oz Ground Nutmeg

1 oz Sweet Hungarian Paprika

Luncheon Roll

Lean Pork, Mild Cured

Cloth bags paraffined
or cellulose casings

4 oz. Sugar

Cold Smoked