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Bologna Sausage

  • 2 lbs lean pork
  • 2 lbs lean veal
  • 2 lbs lean beef
  • 2 lbs bacon or fat salt pork
  • 1 lb beef suet
  • 10 Tbsps sage, powdered
  • 1 ounce parsley
  • 1 ounce summer savory
  • 1 ounce marjoram & thyme mixed
  • 2 tsps cayenne pepper
  • 2 tsps black pepper
  • 1 nutmeg, grated
  • 1 tsp cloves
  • 1 onion, minced
  • Salt to taste
  • Beef skin
  • Oil or butter, melted
Mix all of the seasonings together. Grind all the meat and suet. Add the seasoning. Stuff into beef skins.Tie these up and prick each in several places to allow the escape of steam. Put in hot, not boiling, water and heat gradually to the boiling point. Cook slowly for about an hour.

Take out the skins and lay them to dry in the sun. Rub the outside of the skins with oil or melted butter. Place in a cool, dry place. If you wish to keep them for more than a week, rub ginger or pepper on the outside and then rinse it clean off before using.

This is eaten without further cooking. Cut in round slices and lay lemon slices around the edge of the dish. Many prefer to squeeze a few small drops of lemon on the sausage before eating. These are also very good smoked like ham.

Submitted by Tess M Jul 17, 2009 31 min 60 min 91 min
Recipe Rascal