Bologna Sausage Iv Recipe
Yield: 1 recipeRecipe by luhu.jp
Ingredients:
1 x: no ingredients,
Directions:
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
Yield: 1 recipe
Source from luhu.jp
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
Yield: 1 recipe
Source from luhu.jp