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Sausages, Bologna

These sausages are generally put into large skins and eaten uncooked. Ox-skins are the most suitable for the purpose. Real Bologna sausages can only be bought. To imitate them, take three pounds each of lean beef and lean pork; put the meat into hot water, and let it simmer gently for half an hour. Take it up, shred it finely, each kind separately, and mix with it a pound and a half of finely-shredded beef suet. Mix the meats thoroughly, season the mixture with fine pepper, thyme, and ground mace, and pound it to a smooth paste. Fill the prepared skins with it, and in filling them put long thin strips of fat bacon in among the meat. Tie the skins in eight-inch lengths; put the sausages in brine for ten days, then smoke them in the usual way. Rub pepper over the outside, and hang them in a cool, dry place till wanted. They will need only to be cut into slices and arranged neatly on a napkin before being sent to table. Time to smoke the sausages, three or four months. Probable cost, 1s. 4d. per pound.