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 A form of small Polony sausage, associated with the town of Bath. Described in the ‘Bath Chronicle and Weekly Gazette‘ (Thursday 13 February 1873, p3); “We must not forget the Bath polony, a little sausage principally made Dill’s in Cheap-street. The polonies have rather peculiar flavour, being highly spiced and seasoned ; they are sold ready cooked and are eaten cold.”  The painted sign for ‘Dills Famous Bath Polonies’ is just visible above a shop on Cheap St, Bath  Original Receipt from ‘Good Plain Cookery‘ of 1882 by Mary Hooper.BATH POLONIES. Mince pork as for sausages, season it with coriander, allspice, long pepper, pepper and salt Bullocks’ skins must be used, and must not be filled too tightly. Put the polonies into warm water, with a little red saunders to colour the skins, let them get hot very gradually, and as soon as the water is approaching boiling point reduce the heat, because if the polonies boil, the skin will burst. About half an hour will cook them in the hot water, and when done, they will look firm and plump. See: Polony  |
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