| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Sausage, Italian |
10 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef Chuck |
| 2 |
tb |
Salt |
| 4 |
|
Garlic Cloves, pressed |
| 1/2 |
ts |
Ginger, ground |
| 1/2 |
ts |
Nutmeg, ground |
| 2 |
lb |
Pork Butt |
| 1 |
tb |
White Pepper |
| 1/2 |
ts |
Coriander, ground |
| 1/2 |
ts |
Mustard, ground |
| 2 |
c |
Water |
INSTRUCTIONS
Grind beef with half of the salt in coarse grinding plate, and allow to
cure in refrigerator for about 48 hours. Use the other half of the salt
when putting pork through coarse grinding plate, and cure this overnight.
Regrind cured beef using fine plate, then add pork and grind mixture again.
Add spices and water and stir heartily until the whole mixture has become
sticky. It may take yo 30-40 minutes to reach this consistency. Stuff the
sausage into beef casing or muslin bags and hang in a cool place overnight.
Smoke at about 115 degrees F for about 2 hours or until a rich mahogony
brown. Put the hot, freshly smoked sausage immediately into water heated
to about 170F, and cook it until it squeaks when the pressure of the thumb
and finger on the casing is suddenly released. The usual cooking time for
sausage stuffed in beef intestine is 15-30 minutes --for larger casing,
60-90 minutes. Plunge the cooked sausage into cold water and chill it. Hang
in a cool place. (From another of the author's notes, it appears that the
inside temperature of the bologna should be about 150F.) **Recipe from the
collection of Clarence Fontish**
From: Danial Mannen Date: 03/11/96 At 16:12
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