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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 72 | ||
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Calories: 398 | ||
Calories from Fat: 296 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.8g | 44 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 82.8mg | 25 % | |
Sodium 650.1mg | 22 % | |
Potassium 398.2mg | 10 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.5g | ||
Protein 21.4g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 398
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