Title: Bologna Sausage Iii
Categories: Meat
Yield: 1 Recipe

Use trimmings of fat and lean portions of pork, taking care to have twice as much lean as fat. After trimming and cutting, weigh the pork and add 1/4 its weight of lean beef. Chop or grind fine and then season with 2 1/2 lbs. salt and 10 oz. ground pepper for each 100 lbs. ground meat. A little sage or thyme may also be added, if liked. Mix thoroughly and let stand in a cool place about 24 hours, after which fill into casings and fry down in hot lard. Put into crocks and cover with hot lard and store in a cool place.

SOURCE: Twenthieth Century Cookbook, 1921

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