Archive recipe

Bologna Sausages

Name: Bologna Sausages
Ingredients: one pound of bacon (fat and lean); one pound of veal; one pound of pork; one pound of suet; salt and pepper for seasoning; sausage skins

A historic early American dish of bacon (fat and lean), veal, pork, suet and salt and pepper for seasoning. Adapted from Bologna Sausages, from The Virginia Housewife; Or, Methodical Cook (1824).

Adapted from Bologna Sausages, in The Virginia Housewife; Or, Methodical Cook (1824), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/bologna-sausages.md.

The dish

2 of 6 items checked

Bologna Sausages

www.gutenberg.org

2 of 6 items checked · 3 aisles

Meat & Poultry

1 lbbacon (fat and lean)
1 lbvealChecked by You
1 lbpork
sausage skins

Pantry / Durable

1 lbsuet

Spices & Seasoning

salt and pepper for seasoningChecked by You

Cooking Instructions

Chop all fine
season highly
fill the skins
prick and boil them an hour
hang them to dry
clean the skins with salt and vinegar

Adapted from Open Recipe Archive · The Virginia Housewife; Or, Methodical Cook (1824; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)