Put the pork and pork fat through the medium plate of the mincer, and place in a large bowl; add the remaining ingredients and mix well.
Push the mixture into the casings and tie the links. Makes about 6 lb (2.75kg).
Firm loaf made of ground, chipped or cubed cured pork; ham-like in
color and flavor.
Chorizo (dry sausage):
Dry pork sausage of Spanish origin; meat coarsely cut; smoked;
highly spiced and has a size similar to large frankfurters, one-inch
links also made for sausage balls.
Chub Bologna (cooked, smoked sausage):
Chub Bologna is a smooth mixture of beef and pork with bacon
Corned Beef, Jellied (cooked meat specialty):
Made from precooked, lean corned beef which is shredded and mixed
with pure gelatin, formed into a loaf and cooked.
Cotto Salami (dry sausage):
Is a cooked salami; contains whole peppercorns; may
be smoked as well as cooked. (See cooked Salami).
Country Style Bologna:
17 lb lean meat
3 lb pork fat
1 quart cold water
3/4 c + 2 tblsp salt
4 1/4 c nonfat dried milk
3 tblsp sugar
2 tblsp cure dissolved in 1 lb cold water
8 tsp ground coriander seed
5 tblsp ground white pepper
Grind lean meat and pork fat through a 1/2-inch plate, season, mix and re-grind through a 1/8-inch plate. Mix 6 minutes and stuff into fibrous or natural casings. Hang the sausage in a 185°F smokehouse until the internal temperature reaches 152 degrees Fahrenheit. Remove sausage from smokehouse and immediately place it in cold water until the internal sausage temperature is 90 to 100 degrees Fahrenheit. Hang the sausage at room temperature for about 1 hour before refrigeration.