Recipes > Meat > Bologna Sausage

Bologna Sausage


  • 10 pounds of beef
  • 2 1/2 pounds of the fat of fresh pork
  • 1 ounce of mace
  • 1 ounce of cloves
  • brine


Chop the beef with the fat, pound the mace and cloves, and mix in, let it stand a day, then stuff it in large skins, let them lay in brine ten days, then hang them up to smoke a few days, they can be put in the same brine with beef or tongues.


Print recipe/article only


Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers.

comments powered by Disqus