Bologna Sausage

Use lean fresh meat, trimmings and cheek meat. Chop together very fine; while chopping add spices and seasoning, and from 25 to 30 ounces of salt to every 100 pounds of meat. To every 100 pounds of beef add 5 pounds of pure fat, either fresh or salted pork. When the beef is nearly chopped add from one to one and a half pounds of farina and sufficient water to suit; mix thoroughly. Stuff into beef middle casings. Tie the ends together into rings 24 inches long. Smoke with hickory wood and hickory sawdust, remove when well colored, cook in boiling water. When the bologna is sufficiently cooked it will rise to the top. Pepper and coriander are the spices used for bolognas.

Bologna Sausage (Italian)

Take 27 pounds each of raw lean pork, cooked pickled pork and raw veal, 5 pounds of anchovies finely chopped together. Then add 14 pounds of raw fat pork cut in small dice; season with 18 ounces of salt, 11 ounces of white pepper, 4 ounces of ground caper, 21 ounces of peeled pistachio nuts cooked in wine. After carefully mixing the meat and spices, distribute amongst it six pickled and cooked tongues cut in slices. Then fill into beef middle casings or bungs. Wrap each sausage in a clean cloth, tie round with twine, then boil one hour, take up, lay them out in a cool place for 24 hours, remove the cloth, wipe with a warm cloth, pour over them either colored or uncolored fat, then decorate.

Brunswick, Cervelat Sausage

For every block of fifty pounds take 28 pounds of lean pork, 10 pounds of lean beef freed from sinews, 12 pounds of bacon fat cut in shreds, 2 pounds of salt, 3 ounces of coarse ground white pepper, 1 ounce of powdered saltpetre, 2 1/2 ounces of powdered sugar. First mince the beef very fine, then add the pork and mince and mix the two together till the pork is about the size of peas; then add the pork fat which must be mixed until it shows amongst the rest in pieces the size of beans; then add the mixed spices and salt, mixing well. After a thorough mixing, place into the filler and stuff tightly into small middle beef gut casings. They must now be hung in a well ventilated room of 60 degrees temperature for two weeks until they begin to look red under the skins; then smoke them in cold dry smoke until they take on a cherry red color; then keep in a well aired room for use or sale.

Sardine And Liver Sausage

For this recipe, use 8 pounds of pigs liver, 7 pounds of lean and 4 pouuds of fat fresh pork, 6 pounds of fresh bacon and 1/2 a pound of sardines, 12 ounces of salt, 1 1/4 ounces of white pepper, 1/2 an ounce each of ground ginger and marjoram, and 1/3 of an ounce of ground thyme. Cut the liver into strips, wash it, then blanch it; drain dry, then chop it. Boil the lean pork for half an hour, then chop with the liver; blanch the fat pork and add it with the bacon and seasoning and sardines, mincing all fine and thoroughly mixing. Fill this into skins nine inches long, not too tightly, boil for half an hour without pricking them, then take them up into cold running water, letting the water run till they are cold and firm.