www.sausagemaking.org

When I was a kid growing up in the 60's, mom used to buy this great luncheon meat called Hot Sausage Loaf. It had fennel in it and had a great taste, but it hasn't been produced for decades. I would love to reproduce this but I don't know where to begin to try and figure out the ingredients. Has anyone ever heard of a recipe for a ground up type luncheon meat like this?

Was that a pimento loaf?

I would start with the characteristic hot Italian sausage seasonings.
Salt, black pepper, fennel seed, paprika, hot pepper flakes...maybe coriander.
I'd also probably add anise seed because the fennel may not have enough oomph to shine well in a cured loaf.
Then I'd follow the procedure for a cured, cooked, un-smoked (I assume it was un-smoked) luncheon meat.

http://lpoli.50webs.com/index_files/Zampone.pdf

That sounds like a plan DDF. I am even trying to contact the family of the company that I think produced the luncheonmeat, named Luger's. It wasn't a pimento loaf, that I can still find (I don't like it).

Do you suppose it's a pork only product?

JLPicard wrote:Do you suppose it's a pork only product?

I think it's very likely.