Sausages, Bologna

Ingredients

• three pounds of lean beef
• three pounds of lean pork
• a pound and a half of finely-shred beef suet
• fine pepper
• thyme
• ground mace

Method

1. 1

   Simmer the meats in hot water for half an hour, shred finely, mix with suet, season, pound to a paste, fill skins, tie in lengths, brine for 10 days, then smoke.

2. 2

   Serve sliced.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1725. The excerpt below is the record exactly as published.

thyme, garlic, marjoram, and parsley. For some kinds of sausages, besides meat, anchovies, oysters, and red herring are added. The blood of various animals, as the ox, hog, goose, &c., are used in this way, mixed with ■oatmeal, crumbs of bread, and seasonings of various kinds. The Germans have acquired a high reputation for the manufacture of sausages, in which smoked meat is generally used. Sausages and Cabbage.— Cut ofP the outer leaves and the hard stalk fi-om a fine- hearted savoy or cabbage, and carefully cleanse it from all impurities. Slice it finely, as if it were to be pickled, rinse it well, and put it into a saucepan with as much boiling (unsalted) water as will barely cover it. Let it boil till quite tender, stirring occasionally to keep it from burning to the bottom of the saucepan. Add a little more water if necessary, but be sparing in putting this in- Wlien the cabbage is tender, there ought to be in the pan as much liquor only as will moisten the vegetable. Lay a pound or more of fresh sausages in the centre of the cooked cabbage, cover the saucepan closely to j I keep in the heat and vapour, and stew the sausage gently until done enough. Lift it out, lay it on a round of toast in a hot dish, strain the liquor in the pan over ft and the toast, and serve the cabbage neatly piled on a separate dish. If there arc any remains when the dish is taken from the table, they may be heated again in the same way, and sent to table a second time. Supposing that the cabbage only is left, it may be heated, put on a dish ^\^th poached eggs, accompanied by an equal number of slices of toasted bacon laid upon it. Time to stew the sausages, thirty to forty minutes. Probable cost, Is. 6d. Sufficient for three or four per- sons. Sausages, Baked. — As sausages, and especially pork sausages, need to be thoroughly dressed to be wholesome, it is a good plan, when there is time, to bake instead of frying them. Put them in a dripping-tin in a single layer, placing a little fat in the dish with them, and bake in a moderately-heated oven. When they are brown upon one side, turn them upon the other ; if they are freshly made they will not need to be pricked. They should be baked very gently. When done enough, lift them out, drain them, make brown sauce for them, and serve very hot. Time to bake, one hour and a half. Probable cost. Is. Id. per pound. Sufiicient, one pound for three persons. Sausages, Boiled. — Put the sausages into boiling water, let them boil up once, then draw the saucepan to the side, and let the sausages simmer gently until * done enough. Drain them, and serve upon toast. Time to boil the sausages, ten to fifteen minutes, according to size. Probable cost. Is. per pound. Sausages, Bologna.— These sausages are genei-ally eaten undressed, and put into large skins. Ox-skins are the most suitable for the purpose. Real Bologna sausages can only be bought. To imitate them, take three pounds each of lean beef and lean poik ; put the meat into hot water, and let it simmer gently for half an hour. Take it up, shred it finely, each kind separately, and mix with it a pound and a half of finely-shred beef suet, llix the meats thoroughly, season the mixture with fine pep- per, thj-me, and ground mace

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