How was sausage made in the 1940s?

In the 1940s, sausage making was a labor-intensive process that typically took place on farms or in small butcher shops. The basic steps involved in making sausage were as follows:

1. Slaughtering the animal: The first step in sausage making was to slaughter the animal. This was typically done by a skilled butcher using a sharp knife.

2. Removing the organs and fat: Once the animal was slaughtered, the organs and fat were removed. The organs were typically used for other purposes, such as making offal or lard, while the fat was used to make sausage.

3. Grinding the meat: The next step was to grind the meat. This was typically done using a hand-crank meat grinder. The meat was ground twice, once through a coarse grinder and then through a fine grinder.

4. Mixing the meat with seasonings: Once the meat was ground, it was mixed with seasonings. The most common seasonings used in sausage making included salt, pepper, garlic, and sage. Other seasonings, such as red pepper flakes or fennel, could also be used.

5. Stuffing the sausage casings: The next step was to stuff the sausage casings. The casings were typically made from the intestines of the animal, but could also be made from other materials, such as plastic or collagen. The casings were soaked in water before being stuffed. The meat was then stuffed into the casings using a sausage stuffer.

6. Smoking the sausage: Once the sausage was stuffed, it was smoked. This helped to preserve the sausage and give it a distinctive flavor. The sausage was typically smoked for several hours or even days.

7. Drying the sausage: After the sausage was smoked, it was dried. This helped to further preserve the sausage and make it easier to store. The sausage was typically dried for several days or even weeks.

8. Storing the sausage: Once the sausage was dried, it was stored in a cool, dry place. Sausage could be stored for several months or even years.