Bologna Sausages

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
sausage meat
casing
finishing
Instructions (8)
  1. Prepare the pork: out of twenty-five pounds, three parts should be lean and one part fat. Shred the pork finely.
  2. Season the shredded pork well with salt, pepper, a little grated nutmeg, a pint of white wine, and a pint of hog’s blood. Stir and beat well together.
  3. Add a little finely chopped sweet herbs and mix into the pork mixture.
  4. Using a funnel, open the mouths of the guts and gently thrust the meat mixture into them with a clean napkin. Avoid forcing it with your hands to prevent breaking the gut.
  5. Divide the sausages into desired lengths and tie them with fine thread.
  6. Dry the sausages in the air for two or three days, if the weather is clear and windy, hanging them in rows in a smoke-loft, spaced apart.
  7. When well dried, rub off any dust with a clean cloth.
  8. Pour sweet olive-oil over the sausages and cover them with a dry earthen vessel.
Original Text
Bologna Sausages. Have the fillets of young, tender porkers, and out of the weight of twenty-five pounds three parts are to be lean and one fat; season them well in the small shredding with salt and pepper, a little grated nutmeg, and a pint of white wine, mixed with a pint of hog’s blood; stirring and beating it well together, with a little of the sweet-herbs finely chopped; with a funnel open the mouths of the guts, and thrust the meat gently into it with a clean napkin, as by forcing it with your hands you may break the gut. Divide them into what lengths you please; tie them with fine thread, and let them dry in the air for two or three days, if the weather be clear and a brisk wind, hanging them in rows at a little distance from each other in the smoke-loft. When well dried, rub off the dust they contract with a clean cloth; pour over them sweet olive-oil, and cover them with a dry earthen vessel.
Notes
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