BOLOGNA-STYLE SAUSAGE
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BOLOGNA-STYLE SAUSAGE

BOLOGNA-STYLE SAUSAGE




      

BOLOGNA-STYLE SAUSAGE


BOLOGNA-STYLE SAUSAGE

Bologna-style sausage is used extensively for lunches on picnics or outings. Its keeping qualities are excellent. The following ingredients are used in making it:

60 pounds cured beef.
40 pounds pork.
20 pounds water.
1 or 2 pounds salt.
2 ounces mace.
1 ounce coriander.
4 ounces black pepper.


Grind the beef and let it cure for 24 hours in a cool place, then grind it very fine. Put the pork through the grinder, using the medium plate. Then put the beef and pork together into a container and add the spices and water. Mix thoroughly until it takes on a dull color and becomes sticky. Stuff into large beef casings or into beef rounds. This sausage can also be stuffed into muslin bags and paraffined. It will keep perfectly prepared in this way. Allow it to hang about 20 minutes in a cool place. Smoke for about 2 hours, or until a good color is obtained, at a temperature not to exceed 140 F. After the bologna is smoked it should be cooked, the rounds about 30 minutes, and the larger bologna about 2 hours, at a temperature of 160 F. To tell when bologna is cooked enough, squeeze it in the hand, and if done it will squeak when the pressure is released. Place in cold water for about 30 minutes and then hung it up in a cool place to keep.

Farmers' bulletin, Issues 1176-1200 By United States. Dept. of Agriculture

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