Bologna - Country Style
American country style bologna. Bologna and frankfurter are smoked and cooked emulsified sausages which are similar. Many producers use the same formula and processing steps for both sausages. The main difference is the size of the casings as bologna is a much bigger sausage.
|Beef||800 g||1.76 lb|
|Pork trimmings||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|White pepper||2.0 g||1 tsp|
|Coriander||0.5 g||1/4 tsp|
|Mace||0.5 g||1/4 tsp|
|Water||100 ml||3.5 oz fl|
- Grind beef through 1/4” (6 mm) plate.
- Grind pork through 1/4” (6 mm) plate.
- Dissolve all ingredients in water and mix with ground meats.
- Stuff into beef bungs, beef middles or large diameter cellulose or fibrous casings.
- For proper color development hang in 4º C (38º F) overnight or for 2-3 hours at room temperature.
- Apply smoke at 46º C (115º F) for about 3 hours.
- Cook in water at around 80° C (176° F) for 60-90 min until sausages reach 68-70° C (154-158° F) inside OR
- Bake in smokehouse - in the last stage of smoking increase the temperature to 75-80° C (167-176° F) and maintain for about 120 min until the sausages reach 68-70° C (154-158° F) temperature inside.
- After cooking place sausages for about 10 min in cold water, briefly dry and refrigerate.