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

Add 1 lb. fat pork or fat bacon to each 10 lbs. lean beef, and grind fine. Season with 1 oz. black pepper, 1/2 oz. fine salt, and a little ground coriander seed to each 6 lbs. meat. Stuff in beef casings, making 1 foot long for large casing, or 15 inches for the small ones, tying the small ones together and letting the large ones hang straight. Smoke 12 hours, then boil until they float on the water. Lay on clean hay in the sun until dry, and then hang away in a cool place.

Source: Twentieth Century Cookbook, 1921

previous

next