Recipes > Meat > Bologna Sausage (Cooked)

Bologna Sausage (Cooked)


  • 2 pounds of lean pork
  • 2 pounds of lean veal
  • 2 pounds of fresh lean beef
  • 2 pounds of fat salt pork
  • 1 pound of beef suet
  • 10 tablespoonfuls of powdered sage
  • 1 ounce each of parsley, savory, marjoram and thyme mixed
  • 2 teaspoonfuls of cayenne pepper
  • 2 teaspoonfuls of black pepper
  • 1 grated nutmeg
  • 1 teaspoonful of cloves
  • 1 minced onion
  • salt to taste


Chop or grind the meat and suet; season, and stuff into beef skins; tie these up, prick each in several places to allow the escape of steam; put into hot, not boiling, water, and heat gradually to the boiling point. Cook slowly for one hour; take out the skins and lay them to dry in the sun, upon clean sweet straw or hay. Rub the outside of the skins with oil or melted butter, and place in a cool, dry cellar. If you wish to keep them more than a week, rub ginger or pepper on the outside, then wash it off before using. This is eaten without further cooking. Cut in round slices and lay sliced lemons around the edge of the dish, as many like to squeeze a few drops upon the sausage before eating. These are very nice smoked like hams.


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The White House Cookbook (1887).

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