Bologna Sausage

Ingredients

• Six pounds lean pork
• three of beef
• two of suet
• four ounces salt
• six tablespoons black pepper
• two tablespoons cayenne pepper
• two teaspoons cloves
• one teaspoon allspice
• one minced onion

Method

1. 1

   Grind the meat and mix well with the seasoning.

2. 2

   Pack in beef skins, tie both ends tight, and lay in strong brine for a week, changing brine frequently.

3. 3

   Wipe dry, smoke, rub with butter, and hang in a cool dark place.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 564. The excerpt below is the record exactly as published.

Six pounds lean pork, three of beef, two of suet, four ounces salt, six tablespoons black peuper, two tablespoons cayenne pepper, two teaspoons cloves, one teaBpoonallspice, andone minced onion; or season to taste. Grind the meat and mix well with the seasoning; pack in beef skins, tie hoth ends tight, and lay ia strong brine for a week, then change into a new brine for another week, turning them frequently. Take them out, wipe dry, and smoke them ; rub the surface with butter, and hang in a cool dark place. Or take e(^ual quantities of bacon (fat and lean), beef, veal, pork, and heet suet, grmd together, season with pepper, salt, sweet herbs, sago rubbed fine, and spices iflikedandsitted bread crumbs or boiler rice is sometimes added, though this is not done when the sausage is wanted tokeepanylengthof time. Fillskins and prick them; boil gently anhour, and lay on a straw or hang up to drj;. May be smoked as above. An equal weight of ham, veal and pork, highly seaaoned and boiled in casings till tender, then dried, makes very nice Bologna aausage

Cook this with the app: pantry check, scaling, and the assistant.