Bologna Sausage I Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
6 lbs: Lean beef,
1 lbs: Salt pork,
3 lbs: Lean fresh pork,
1 lbs: Beef suet,
1 ounce: Ground white peppper,
1 tsp: Ground mace,
3 ounce: Salt,
1/4 tsp: Cayenne peper,
1 large: Onion,
Directions:
Chop meat and suet very fine. Mix well, then add seasonings and onion
(which has been chopped very fine). Mix well then fill into casings, or
muslin bags. Make a strong brine that will float an egg, put the sausage
in this, and let remain 2 weeks, turning and skimming every day. At the end
of the first week, throw away old brine, and put the sausage in a new brine
for the second week, then take out, drain and smoke for a week. After
smoking, rub over the outside thoroughly with melted lard, and if you wish
to keep the sausage for any length of time, sprinkle outside liberallly
with peper, after rubbing with lard. Hang in a cool, dry and dark place.
Source: Twenthieth Century Cookbook, 1921
Source from luhu.jp
(which has been chopped very fine). Mix well then fill into casings, or
muslin bags. Make a strong brine that will float an egg, put the sausage
in this, and let remain 2 weeks, turning and skimming every day. At the end
of the first week, throw away old brine, and put the sausage in a new brine
for the second week, then take out, drain and smoke for a week. After
smoking, rub over the outside thoroughly with melted lard, and if you wish
to keep the sausage for any length of time, sprinkle outside liberallly
with peper, after rubbing with lard. Hang in a cool, dry and dark place.
Source: Twenthieth Century Cookbook, 1921
Source from luhu.jp