Title: Bologna (sausage-making cookbook by jerry pre
 Categories: Sausage, Italian
      Yield: 10 Servings
 
      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
 
  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