Improvements in sausages and the process of making sausages

摘要

268,687. Vogt, C. H. Dec. 3, 1926. Preserving sausages.-Sausage meat, after first shaping and being allowed to set in moulds, is next smoked for 2-4 hours at a temperature starting at about 120‹ F. and progressively increased to about 165‹ F. The smoking forms a skin-like outer layer on the sausages and improves their keeping qualities.