Mock Bologna Sausage
From Virginia Cookery-book, 1884
Serves 1
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 128. The excerpt below is the record exactly as published.
Mock Bologna Sausage. One part of beef, two parts of pork, with enough fat on both for the sausage to fry without butter or lard ; season to taste with onion, sage, and pepper, black and red
Cook this with the app: pantry check, scaling, and the assistant.