NEWS FOR WOMEN Sausages Easier To Buy Than To Make At Home

Press, Volume XCI, Issue 27676, 4 June 1955, Page 2

NEWS FOR WOMEN Sausages Easier To Buy Than To Make At Home

“The Press’* Special Service

AUCKLAND, June 3. Auckland housewives who have been “rolling their own” pork sausages to cut down costs have found it more expensive to make them than to buy them from the butcher. Butchers charge Is lid a pound for the cheapest variety of pork sausage. The housewife who decides to make her own, even though they may taste better, finds that the i cheapest cut of pork is Is 9d a pound, or about 3s a pound if it is skinned and boned. Then she must buy three or fourl spices—ground sage and ground I pepper, red pepper or paprika and I cloves or nutmeg. Spices, the ex-1 perts say, can make or mar the; sausage. Also required are salt,' breadcrumbs and cereal. After these preliminaries she must, ! in order to make a good sausage, put ’ the pork through the mincer twice, i the first time using a coarse mincer i plate with half-inch holes and the second time a fine plate with holes of one-eighth of an inch.

Then she measures on the scales the minute quantities of spices necessary, adds the cereal or “binder” plus some soup stock, water or ice and rolls the now firm but pliable mixture in the breadcrumbs. In the next step she bakes, grills, fries, stews or boils her sausage, according •to her taste and optimism. If really keen, she can buy sausage casings from the butcher. In this event she will need a filler attachment 1 for her mincer, and even a small one . she will find expensive. A butcher’s I filler, holding 400 pounds of meat, : costs £ 1200. I “It is easier to buy sausages than 'to make them. And it is so much cheaper,” says Mr F. Briess, managing- : director of a big meat firm in Aucki land. The pork sausages one buys from the butcher, he admits, are not all I pork. Far from it. “There is no | profit for the butcher in pork,” he I says. “Most of us would rather ! not handle it.”