* Crossposted from: Cooking
___------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Bologna (Sausage-Making  
 Categories: Sausage, Italian 
      Yield: 10 Servings 
  
      3 lb Beef Chuck 
      2 tb Salt 
      4 ea 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.) 
  
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... Sincerely yours Gigi
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