INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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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