Bologna Sausage Iii Recipe

Ingredients

Directions

1. Use trimmings of fat and lean portions of pork, taking care to have twice as much lean as fat.
2. After trimming and cutting, weigh the pork and add 1/4 its weight of lean beef.
3. Chop or grind fine and then season with 2 1/2 lbs. salt and 10 oz. ground pepper for each 100 lbs. ground meat.
4. A little sage or thyme may also be added, if liked.
5. Mix thoroughly and let stand in a cool place about 24 hours, after which fill into casings and fry down in hot lard.
6. Put into crocks and cover with hot lard and store in a cool place.
7. SOURCE: Twenthieth Century Cookbook, 1921