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Top-ranked recipe named "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
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.
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promfh 8 years agoMy 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.]