These 3 recipes are from 'The Book Of The Meat Trade' printed 1949. Rationing was still on in Britain, so the recipes may have been eked out to make them go further.
I've not tried any of them as yet, but I'm sure they'll be good.
Blood 2 gallons, Flare fat 6lb, Pearl barley 3lb, Flour 2lb, Fine oatmeal 2lb 8oz, Onions 1lb.
Seasoning salt 12 oz, Ground black pepper 3 oz, Ground Marjoram 1oz, Ground sage 1oz, Ground Thyme 1oz.
Cook the barley, cube the fat and scald. Chop the onion and cook it lightly. Mix the seasonings into blood, add flour, oatmeal cooked barley, mix well and finally add fat. Fill into large hog casings and cook for 40 minutes at 180 F.
Lean Pork 15lb, Back fat 5lb, Rice flour 2lb, Fine rusk 2lb, Water (boiling) 3lb,
Seasoning - Salt 8oz, GWP 2.5oz, Ground Mace 1oz, Ground Nutmeg .5 oz, Ground Coriander .5 oz, ground Cinnamon .25 oz
Place lean meat into bowl chopper, followed by the seasoning, scalded rice flour, fat, and finally dry rusk.
Fill into wide hog casings and tie into rings.
Pork trim 30%, Bull beef (lean) 15%, Beef heart 15%, Veal trimmings 15%, Cereal 3%, Ice water 19% (approx), Cure 3% (use modern equivalent and measurements).
Seasoning per 100lb. Sugar 8 oz, GWP 6 oz, Ground Coriander 2 oz, Ground Mustard .5 oz, Ground Clove .25 oz, Ground Nutmeg .25 oz.
Break down beef, hearts and veal through coarse blade of mincer, Mix thoroughly with cure to which sugar has been added and pass through fine plate of mince. Pack down and cure for 18 - 24 hours at 36 - 40 F. Break down Pork trim and put through fine plate. Place cured meat in bowl cutter chop for short period and add cereal, seasoning, ice water followed by Pork. Continue to mix until all water is taken up. Stuff into beef bungs - tie off with heavy twine and smoke for 3 hours and then cook at 165 F for 3 - 3.5 hours. Cool off in cold water for 10 minutes.