Bologna Sausages

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Time: Cook: 60 min Total: 60 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

a pound of beef-suet
a pound of pork
a pound of bacon, fat and lean together
the same quantity of beef and veal
the same quantity of beef and veal
A small handful of sage, pick off the leaves, and chop it fine
a few sweet-herbs
pepper
salt
a large gut well cleaned

Instructions (9)

Cut the beef-suet, pork, bacon, beef, and veal small and chop them fine.
Pick the leaves off the sage and chop it fine, along with a few sweet-herbs.
Season the mixture pretty high with pepper and salt.
Fill a large, well-cleaned gut with the mixture.
Prick the gut to prevent bursting.
Set a saucepan of water on to boil.
When the water boils, put the filled gut in.
Boil gently for an hour.
Lay the sausage on clean straw to dry.

Original Text

Bologna Sausages.
TAKE a pound of beef-suet, a pound of pork, a pound of bacon, fat and lean together, and the same quantity of beef and veal. Cut them small, and chop them fine. Take a small handful of sage, pick off the leaves, and chop it fine, with a few sweet-herbs. Season pretty high with pepper and salt. Take a large gut well cleaned, and fill it. Set on a saucepan of water, and when it boils, put it in, having first pricked the gut to prevent its bursting. Boil it gently an hour, and then lay it on clean straw to dry.

Notes

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