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.
|Serving Size: 1 Serving (148g)|
|Recipe Makes: 72|
|Calories from Fat: 296 (74%)|
|Amt Per Serving||% DV|
|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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