Country Style Bologna

100% would make this recipe for Country Style Bologna again.

This isn't the light pink stuff in slices that you put in a kids sandwich. It's a dark red, all-meat smoked sausage that's hardy, filling, and flavorful.

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Country Style Bologna Ingredients

17 pounds Lean Pork	2 tablespoons Morton's Tender Quick as required
3 pounds Pork fat	3 tablespoons Sugar
1 quart Cold water	8 teaspoons Ground coriander seed
3/4 cup kosher salt	5 tablespoons Ground white pepper
4 1/4 cups Nonfat dried milk

Instructions for Country Style Bologna

Grind lean meat and pork fat through a 1/2-inch plate.
Add seasonings and cure. Then mix and regrind through a 1/8-inch plate. Mix 6 minutes and stuff into fibrous or natural casings.

Hang the sausage in a 185 degrees Fahrenheit smokehouse until the internal temperature reaches 152 degrees Fahrenheit (about 4 hours). Remove sausage from smokehouse and immediately place it in cold water until the internal sausage temperature is 90 to 100 degrees Fahrenheit. Hang the sausage at room temperature for about 1 hour before refrigeration.

This will make about 24 rings of sausage. Each ring is about 3 servings.

Each (6 oz) serving contains an estimated:
Cals: 411, FatCals: 310, TotFat: 34g
SatFat: 13g, PolyFat: 3g, MonoFat: 3g
Chol: 94mg, Na: 1573mg, K: 409mg
TotCarbs: 3g, Fiber: 0g, Sugars: 3g
NetCarbs: 3g, Protein: 21g

Main Ingredient: PorkCuisine: German

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for flavor and categorization

My Father-In-Law made this in a smokehouse on his Wisconsin farm. When they said they were having "ground bologna" sandwiches I was put off until they were served. They were delicious. [I posted this recipe.]