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Bologna and Summer sausage from a 1940's Mortons recipe booklet.
Posted By: Joe Ames
Date: Thursday, October 26, 2000 at 8:14 a.m.
BOLOGNA AND SUMMER SAUSAGE
From a Morton’s 1940’s recipe booklet.
There are many delicious types and kinds of sausage that can be made with beef and pork. Any clean cuts of meat can be used, and different combinations of meat and seasonings used to suit individual tastes.
In the following recipes Tender Quick takes the place of Regular Salt. Tender Quick cures faster than Regular Salt, brings out a pleasing, rich color, and develops and intensifies the natural flavors of the meat.
Excellent bologna sausage can be made by combining one part pork with 11/2 parts beef: For example, 10 lbs. pork and 15 lbs. beef, or 40 lbs. pork and 60 lbs. beef. The following recipe is based on the larger quantity, which would make a total of 100 lbs. of meat.
60 Lbs. beet trimmings
40 lbs. pork trimmings
8 lbs. Tender Quick
8 to 4 oz. black pepper
1 1/2 oz. coriander
1 oz. mace
Onions if desired.
Mix 2 lbs. Tender Quick with the 60 lbs. chilled beef trimmings and grind, using the coarse grinding plate. After grinding, spread the meat in a cool place and let it cure for 48 hours. Grind the 40 lbs. chilled pork trimmings with 1 lb. Tender Quick and let cure. After 48 hours, regrind the cured beef, using 1/8” hole plate.
Then add the pork and grind the mixture again. Add the seasoning and mix thoroughly. A small amount of water will help to mix. 30 to 40 minutes is not too long for thorough mixing. Stuff the sausage tightly into beef or muslin casings and allow to hang in a cool place over night. Then hang the sausage in a smokehouse heated to 110 to 120° and smoke to a rich brown color, about 2 or 3 hours.
Put the hot smoked sausage immediately into water heated to 160 - 175° F. and cook until they float or squeak when the pressure of the thumb and finger on the casings is suddenly released. The cooking time ranges from 20 to 90 minutes,
depending on the size of the casings. Plunge cooked sausage into cold water to chill. Hang in a cool, dry place for future use.
Summer Sausage is a hard, dry sausage that is highly seasoned and will keep for a long time if stored in a dry place where it does not mold. A good Summer Sausage is made as follows:
20 lbs. lean beef
10 lbs. lean pork
Cut the meat into small pieces and thoroughly mix pork with the beef. Then grind it once, using a plate with 3/16" holes. After the grinding, spread out the meat and add the following seasonings uniformly:
1 lb. Tender Quick
2 1/2 oz. finely ground black pepper
2 1/2 oz. sage
1 oz. cane sugar
1/2 oz. whole white pepper
Garlic finely ground if desired.
Thoroughly mix the seasoning by kneading it into the meat, and regrind, using a plate with 1/8" holes, until the meat has been ground very fine.
After the meat is seasoned and ground spread it on wax paper in a cool, dry place, for 3 or 4 days.. Then stuff into casings and tie into 15 or 20” lengths. Rub the casings liberally with Sugar Cure. Hang up and allow to dry and age for some time before using. Summer Sausage may be smoked in a cool smoke if desired.
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.