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page 135
closely, and paste over it a piece of thick paper. If well seasoned, it will
keep a long time in winter, and will be found very convenient for sandwiches,
etc.
BOLOGNA SAUSAGE. (Cooked.)
Two pounds of lean pork, two pounds of lean veal, two pounds of fresh lean beef,
two pounds of fat salt pork, one pound beef suet, ten tablespoonfuls of powdered
sage, one ounce each of parsley, savory, marjoram and thyme, mixed. Two
teaspoonfuls of cayenne pepper, the same of black, one grated nutmeg, one
teaspoonful of cloves, one minced onion, salt to taste. Chop or grind the meat
and suet; season, and stuff into beef skins; tie these up, prick each in several
places to allow the escape of steam; put into hot, not boiling water, and heat
gradually to the boiling point. Cook slowly for one hour; take out the skins and
lay them to dry in the sun, upon clean, sweet straw or hay. Rub the outside of
the skins with oil or melted butter, and place in a cool, dry cellar. If you
wish to keep them more than a week, rub ginger or pepper on the outside, then
wash it off before using. This is eaten without further cooking. Cut in round
slices and lay sliced lemon around the edge of the dish, as many like to squeeze
a few drops upon the sausage before eating. These are very nice smoked like
hams.
COUNTRY PORK SAUSAGES.
Six pounds lean fresh pork, three pounds of chine fat, three tablespoonfuls of
salt, two of black pepper, four tablespoonfuls of pounded and sifted sage, two
of summer savory. Chop the lean and fat pork finely, mix the seasoning in with
your hands, taste to see that it has the right flavor, then put them into cases,
either the cleaned intestines of the hog, or make long, narrow bags of stout
muslin, large enough to contain each enough sausage for a family dish. Fill
these with the meat, dip in melted lard, and hang them in a cool, dry dark
place. Some prefer to pack the meat in jars, pouring melted lard over it,
covering the top, to be taken out as wanted and made into small round cakes with
the hands, then fried brown. Many like spices added to the seasoning--cloves,
mace and nutmeg. This is a matter of taste.
--Marion Harland.
TO FRY SAUSAGES.
Put a small piece of lard or butter into the frying-pan. Prick the sausages with
a fork, lay them in the melted grease, keep moving them about, turning them
frequently to prevent bursting; in ten or twelve minutes they will be
sufficiently browned and cooked. Another sure way to prevent the cases from
bursting is to cover them with cold water and let it come to the boiling point;
turn
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