Bologna Sausage Iii Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Use trimmings of fat and lean portions of pork, taking care to have twice
as much lean as fat. After trimming and cutting, weigh the pork and add
1/4 its weight of lean beef. Chop or grind fine and then season with 2 1/2
lbs. salt and 10 oz. ground pepper for each 100 lbs. ground meat. A little
sage or thyme may also be added, if liked. Mix thoroughly and let stand in
a cool place about 24 hours, after which fill into casings and fry down in
hot lard. Put into crocks and cover with hot lard and store in a cool
place.
SOURCE: Twenthieth Century Cookbook, 1921
Title: Bologna Sausage Iv
Categories: Makemeat, Meat
Yield: 1 Recipe
Add 1 lb. fat pork or fat bacon to each 10 lbs. lean beef, and grind fine.
Season with 1 oz. black pepper, 1/2 oz. fine salt, and a little ground
coriander seed to each 6 lbs. meat. Stuff in beef casings, making 1 foot
long for large casing, or 15 inches for the small ones, tying the small
ones together and letting the large ones hang straight. Smoke 12 hours,
then boil until they float on the water. Lay on clean hay in the sun until
dry, and then hang away in a cool place.
Source: Twentieth Century Cookbook, 1921
Source from luhu.jp
as much lean as fat. After trimming and cutting, weigh the pork and add
1/4 its weight of lean beef. Chop or grind fine and then season with 2 1/2
lbs. salt and 10 oz. ground pepper for each 100 lbs. ground meat. A little
sage or thyme may also be added, if liked. Mix thoroughly and let stand in
a cool place about 24 hours, after which fill into casings and fry down in
hot lard. Put into crocks and cover with hot lard and store in a cool
place.
SOURCE: Twenthieth Century Cookbook, 1921
Title: Bologna Sausage Iv
Categories: Makemeat, Meat
Yield: 1 Recipe
Add 1 lb. fat pork or fat bacon to each 10 lbs. lean beef, and grind fine.
Season with 1 oz. black pepper, 1/2 oz. fine salt, and a little ground
coriander seed to each 6 lbs. meat. Stuff in beef casings, making 1 foot
long for large casing, or 15 inches for the small ones, tying the small
ones together and letting the large ones hang straight. Smoke 12 hours,
then boil until they float on the water. Lay on clean hay in the sun until
dry, and then hang away in a cool place.
Source: Twentieth Century Cookbook, 1921
Source from luhu.jp