                     *  Exported from  MasterCook  *

                              German Bologna

Recipe By     : Neal Caskey
Serving Size  : 25   Preparation Time :0:00
Categories    : German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18      pounds        Beef Chuck
   7      pounds        Pork Butts
   4      pounds        Water
  12      ounces        Nonfat powdered milk
   8      ounces        Salt
   4      ounces        Dextrose
   1      ounce         White Pepper
   1      ounce         Ground Mustard
   1      ounce         Garlic powder
   1      ounce         Cure
     1/2  ounce         Ground Celery Seed
     1/4  ounce         Nutmeg
     1/4  ounce         coriander

Make sure that your meat block is chilled to @ 34 degrees and grind through your course plate once. Mix your ingredients with the water and pour over your meat block. Start mixing, if your mixture is too dry add a little more water. The mix will turn to a gray color throughout when it is properly mixed, due to the Sodium Nitrite in the cure.  

After you have mixed the seasoning with the meat block run the mixture through your fine plate on the grinder with your largest stuffing tube attached, and stuff right from the grinder. This will cause the mixture to smear somewhat causing your final product to look more like bologna. Make sure that you keep the temperature as low as possible. 

When I make this at home I stuff into a homemade muslin casing. I took a tall can of green beans and made the casing the size of the can in diameter. I stuff about 5 lbs. in a casing. I never have set up a smoke house at home so once I have the casings stuffed and clamped, I put a large pot of water on the stove at low heat. Try to hold it about 130 degrees for about an hour then gradually turn up the heat to about 170 or 180. Hold until your bologna is 160 internal. Remove from water and immediately immerse in cold water or shower under cold water to bring the temp down. The temp will continue to rise if you don't.  place in the refrigerator overnight. It is ready to eat next morning. 

Remember that you can adjust the taste to suit your own personal preferences by increasing or decreasing the ingredients. 

Stuff this sausage into 4 inch fibrous casing

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This is one of my favorite sausages to make. Most people dont think of bologna as a sausage but it is one of the most popular. At our sausage kitchen it always seems to amaze folks that I make my own bologna.

I make this sausage using Pork Butts, or as some people call them Boston Butts and beef chuck. Pork Butts are usually 80%-85% lean. I recommend using pork butts for your sausage as it has a proper lean to fat ratio for high quality sausage. If you are want a beef bologna I recommend beef chuck as it has a good fat to lean ratio @ 80/20. We have made some very good bologna using Ostrich and Emu meat. 



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