MC Logo

To Make Bologna sausage


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make Bologna sausage. Take six pounds of slightly fatty pork, & cut into slices, & put in a cloth, put it in a press to squeeze out the blood, & let sit one hour in the press until the blood is all out, then chop it coarsely, not too small, put therein four ounces of salt, an ounce of pepper, grind coarsely, one ounce of cinnamon well powdered with a fine sieve, & mix all together with the salt, & put into the meat, & take eight ounces of Spanish wine, & mix it well by hand for a half hour, when all will be incorporated into the meat, then take beef intestines that are thicker than you want the sausage, then fill with the meat as hard as possible, & have a thick eplingue at hand for always piercing the intestine, at the end that doesn't have any hole therein, & that the meat will be well compacted, then tie the intestine well closed thereon & thereon of the length that you want to have the sausage, then have a cauldron of boiling water on the fire, & put to boil the sausages in three or four boilings, & cut them apart, then hang them at the chimney five or six days until they are well dried.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact