WHAT A SAUSAGE IS

Dominion, Volume 12, Issue 211, 31 May 1919, Page 9

WHAT A SAUSAGE IS

There are to be no more C 3 sausages, writes a "Daily Chronicle" representative. ' The Food Ministry, in association with Ilia Society of Public Analysts, are going thoroughly into the sausage problem to discover the best method of ascerlainiiin' the contents of this popular delicacy. During the early days of the food shortage sausages were mobilised, eo to speak, and were graded in accordance with their fitness- for the public service. Thus there was nn Al 6ausage, which had to possess 67 per cent, of meat; a Bl sausaße, which had to contain 50 per cent.; and a C 3 sausage, containing no meat at all except that minced up from coupon-free ediblo offal , . Anything worse tlian that' was rejected' as permanently and .totally unfit. The trouble has been, however, that in spite of its popularity, the sausage has always remained more or less.of a mysterv. The Ordinary individual' might go forth in search of Al sausages and be fobbed off with the C 3 variety without being any the wiser. But the Food Ministry, is now finding a way by which the percentage of meat in sausages of .all grades can be ascertained sufficiently correctly to place tho grade of any one of them, on examination, boyoud all dispute. * it is asserted that the chief ingrediont of sausages, opart from meat, is bread. But seasoning plays a big part, and of this there are something like ninety different varieties.