I actually didn't mean to post here, but I have this bologna picture. Nothing much new to report except that we had this beauty for dinner, along with eggs, pancakes, and a nice spinich salad. Blueberry pie followed.
Access to two blogs might be too confusing for a geezer.
3 comments:
Huh. This is a turn I had not expected. By my count we have had 4 balogna/baloney posts in the last couple of days, counting GZ's two posts (the last one was how to make a balogna sandwich), and I do. That's a lot of sausage.
Interesting.
Question for balogna/baloney cookers. Aren't you supposed to leave the white string on while you cook it? To keep the sausage inside the casing? Inquiring minds want to know.
I no longer have access to the packaging material that came with my baloney but as I recall it recommended removing the metal clips (and presumably therefore also the string) on the ends of the ring before cooking.
For reasons of perceived historical integrity and personal aesthetics I chose to ignore that part of the directions. As you can see here I have left the string intact all the way to the table. In fact, it is my belief, based on memories from my long ago youth, that the string should continue to survive even into the left-overs stage and that at some point someone has to eat that double stub piece with the string attached.
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