Bologna Sausages

Ingredients

• ten pounds of the lean of the very best pork
• two pounds of solid fat
• six ounces of salt
• one ounce of coarsely ground pepper
• a quarter of an ounce of saltpetre
• half a drachm of cloves
• a drachm of pimento

Method

1. 1

   Mince the fat and lean separately, chop the fat the size of large peas, and mince the lean to a paste.

2. 2

   Mix the seasoning into the lean while mincing.

3. 3

   Fill ox-skins carefully, ensuring no air-spaces are left.

4. 4

   If to be cooked, simmer in cold water for an hour.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 239. The excerpt below is the record exactly as published.

Bologna Sausages. For ten pounds of the lean of the very best pork allow tAvo pounds of solid fat. Mince them aj^art ; chop the fat the size of large peas, and mince the lean to a j^aste. Some of these sausages are made with both fat and lean minced together, but not to a paste. The seasoning for every twelve pounds of meat must be : — Six ounces of salt, one ounce of coarsely ground pej^per, and a quarter of an ounce of salt- petre. Half a drachm of cloves, or a drachm of pimento, is, by many, ground fine with the pepper. Mix the seasoning, and strew it in the lean while mincing. When fat and lean are minced small enough, mix them together with a wooden spoon. Fill ox-skins very carefully, being sure there are no air-spaces left ; where these are suspected, prick through with a long darning needle ; have this at hand, threaded, the thread tied in a knot, that the needle may 456 THE TEOEOUGH GOOD COOK. not get lost in tlie using. If to be sliced raw, the sausages must hang a few weeks first. If to be cooked, put them on the fire in cold water, and let them come slowly to a simmer, which does not require to be continued longer than an hour. They may then be hung to dry, and may be cut in a day or two. Keep white paper tied over the cut ends'. In many parts these sausages are made to look a deeper red thus: — Catch the blood at killing time, and while it is warm, stir enough salt in it to salt it well, and keep stirring till it is cold. Add any approved quantity to the lean while mincing. The blood gives firmness, colour, and richness to the sausagfes. 3. Lyons Sausage?, Take six pounds of lean pork from the chine, three pounds of lean veal from the fillet, and three pounds of pork fat. Mince the lean meat fine, pound it in a mortar till smooth, and cut the fat into dice. Mix thoroughly, and season the wdiole with ten ounces of salt, a quarter of an ounce of saltpetre

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