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. It is a Polish equivalent of Italian Mortadella with no visible pieces of fat.
|beef||700 g||1.54 lb.|
|pork trimmings||300 g||0.66 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|Cure #1||2.5 g||½ tsp.|
|white pepper||2.0 g||1 tsp.|
|paprika||2.0 g||1 tsp.|
|allspice||2.0 g||1 tsp.|
|coriander||2.0 g||1 tsp.|
|water||150 g||⅝ cup|
- Grind meats through 3/16” plate (5 mm). Keep lean meats separately from fat trimmings. Refreeze and grind again. Refreeze again and grind through 1/8” (3 mm) plate.
- Mix lean beef with all ingredients adding ⅓ (50 ml) of cold water. Add lean pork and ⅓ of cold water and mix well. Add fat trimmings and the last ⅓ of water and mix everything well together.
- Stuff firmly into 40-60 mm beef middles or fibrous casings. Form 18” (40 cm) long sections. Use butchers twine to reinforce the ends and form a hanging loop.
- Hang on smokesticks for one hour.
- When sausages feel dry to touch, apply hot smoke 50-60º C (120-140º F) for 2 hours.
- Gradually increase smokehouse temperature to 70-77º C (160-170º F), until internal meat temperature reaches 154-158º F(68-70º C). This should take 45-60 minutes or more depending on the size of casings.
- Shower with cold water for about 10 minutes.
- Hang for 2 hours at room temperature and then place in a refrigerator.
There are many varieties of bologna which are made the same but stuffed differently:
Long bologna - stuffed in beef middles, smoke for 1-2 hours.
Ring bologna - stuffed in beef rounds, smoke for 2-3 hours.
Large bologna - stuffed in beef bungs, smoke for 3 hours.