Bologna (sausage-making Cookbook By Jerry Pre

The following principles of leadership emerge from biblical teaching: 1. Christian leaders should be certain that their goal is to serve God and others, not to receive the title or honor that comes with leadership. 2. Leaders should not use their position for their own advantage or comfort. No task should be “beneath” them – although some tasks may be delegated. They should not ask others to do what they are unwilling to do themselves. 3. Leaders will seek to distinguish their own preferences from the will and welfare of the group as a whole. 4. Normally the position should seek the leader. There may be some situations in which persons may apply or volunteer. Nevertheless, when someone strongly desires a particular responsibility, his or her motivation should be carefully examined. 5. We must learn to see each other as valuable to the Lord and basically equal in his sight.

Millard Erickson

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Italian, Sausage	10	Servings

INGREDIENTS

3	lb	Beef Chuck
2	T	Salt
4		Garlic Cloves, pressed
1/2	t	Ginger, ground
1/2	t	Nutmeg, ground
2	lb	Pork Butt
1	T	White Pepper
1/2	t	Coriander, ground
1/2	t	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

A Message from our Provider:

“If we can think and feel and love, our Maker can do all that and more”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 811 Calories From Fat: 562 Total Fat: 61.9g Cholesterol: 228.2mg Sodium: 1622.9mg Potassium: 647.5mg Carbohydrates: 1g Fiber: <1g Sugar: <1g Protein: 58.3g