Name: Good Pickle for Sausage, Etc
Ingredients: coarse sea salt; water; bologna and similar sausages

Good Pickle for Sausage, Etc

Ingredients

coarse sea salt
water
bologna and similar sausages

Directions

Prepare a 60-degree pickle using good quality coarse sea salt and water.
Pack the sausages in wooden containers like eighths and quarter barrels.
Fill the packed containers with the pickle solution, leaving vents open.
Cook the sausages in water at 180°F to 190°F for 21½ hours.
Seal the containers and cool them off.
For sealing bologna in bags, dip in paraffin at 120°F twice for an effective seal.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.