Polony

A soft-textured English large smoked sausage typically made of pork and beef. Polony is usually sold encased in a vividly hued skin of either orange or red. Polony sausage is similar to bologna so its name suggests that “polony” might have been brought from “Bologna,” the Italian city known for this style of sausage. Typically sliced and served cold.

MeatsMetricUS
Pork shoulder600 g1.32 lb
Pork trimmings rich in connective tissue (shoulder, legs)100 g0.22 lb
Lean beef100 g0.11 lb
Beef fat (suet)200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
White pepper2.0 g1 tsp
Allspice, ground0.5 g1/2 tsp
Sage, ground0.5 g1/2 tsp
Garlic, smashed3.5 g1 clove
Water60 ml2 oz fl
Instructions
  1. Grind: pork through 1/4” (6 mm) plate; pork trimmings with 1/4 (6 mm) plate; suet with 1/4” (6 mm) plate; beef with 1/8” (3 mm) plate.
  2. Using food processor emulsify pork trimmings and ground beef adding 60 ml water, salt, cure #1 and spices.Add ground pork and beef suet and blend again.
  3. Stuff into beef middles or 100 mm synthetic fibrous casings. Hang for 2 hours at room temperature.
  4. Apply medium hot smoke for 2 hours.
  5. Cook in water at 80° C (176° F) for 90 minutes or until meat reaches 72° C (160° F) internal temperature.
  6. Cool in cold water, hang in air to dry and refrigerate.
Notes
You can skip smoking step, however retain cure #1 for pink color development. For bright red color of the sausage add food grade red coloring to water during cooking.

Available from Amazon

Creative Sausage Making

"Creative Sausage Making" is written for individuals who want to produce top-quality sausages and create their own professionally composed recipes. They won't need to follow recipes; they will be able to develop them at will. Reading this book will save readers hours, if not years, of time-consuming research and experimentation, and will improve their sausage-making skills. What makes this book different is that it not only covers the manufacturing of various types of sausages but also includes information on the latest innovations adopted by the food industry, such as natural gums, known as hydrocolloids, protein emulsions, and colorants, which are unfamiliar to most hobbyists.

Home Production of Quality Meats and Sausages
1001 Greatest Sausage Recipes
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
The Practical Guide to Making Salami
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish