American Bologna
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Release Date 03.05.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 10mm
- 1 Grinder Plate 3mm
Ingredients
Meat
- 750 g Beef Trimmings 80/20 (Lean/Fat)
- 200 g Pork Trimmings 80/20 (Lean/Fat)
- 50 g Pork Back Fat
Liquid
- 240 g Ice Water
Other
- 50 g Potato Starch
Casing
- 1 p Fibrous Casing 100mm
Herbs & Spices
- 20 g Pökel Salt Or use 18g Table Salt & 2g Cure 1 mix
- 2 g Ground White Pepper
- 1 g Ground Sweet Paprika
- 1 g Ground Coriander
- 0.5 g Ground Nutmeg
- 3 g Garlic Powder
Instructions
Preparation
- Soak the 1 p Fibrous Casing 100mm in luke warm water for 30 minutes.
- Prepare the spice mix with 2 g Ground White Pepper, 1 g Ground Sweet Paprika, 1 g Ground Coriander, 0.5 g Ground Nutmeg & 3 g Garlic Powder.
- Prepare the 20 g Pökel Salt.
- Prepare the 50 g Potato Starch.
- Prepare the 240 g Ice Water. Best to use crusched/flaked ice.
Grinding Part 1
- Grind the 750 g Beef Trimmings through the 10mm plate. Keep separate.
- Grind the 200 g Pork Trimmings through the 10mm plate Keep separate.
- Grind the 50 g Pork Back Fat through the 10mm plate. Keep separate.
Grinding Part 2
- Grind the 750 g Beef Trimmings through the 3mm plate. Keep separate.
- Grind the 200 g Pork Trimmings through the 3mm plate. Keep separate.
- Grind the 50 g Pork Back Fat through the 3mm plate. Keep separate.
Emulsion
- Add the 750 g Beef Trimmings and 20 g Pökel Salt in to the bowl chopper or food processor. Turn on a low speed and turn a few rounds.
- Add 33% of the 240 g Ice Water and turn on to high speed until the mix reaches 6c.
- Add the 200 g Pork Trimmings and add the spice mix and turn on high speed until it reaches 10c
- Add another 33% of the 240 g Ice Water and the 50 g Pork Back Fat turn to high speed again again. the mix should drop to 2-4c again. Bring it back up at high speed to 12c
- Add the remaining 33% of the 240 g Ice Waterthe 50 g Potato Starch. The mix should drop to about 2-4c. Run at high speed until the mix reaches 14c. Once 14 is reached, stop the bowl chopper or food processor. The mix is ready.
Filling
- Fill the mix firm in to the 1 p Fibrous Casing 100mm and tie of using a butcher twine. Make sure there is no air in them and that they are firm.
Resting
- Hang the sausages at room temperature for 2 hours.
Cooking
- Cook the sausages at 80c for 2 hours. The core must reach 70c.
Cooling
- Cool the sausages in ice water for about 30 minutes.
- Hang up again and let the air dry for about 30 minutes at room temperature.
Storage
- Store in the refrigerator. The sausage last about 3 to 4 weeks if not opened. Or vacuum seal them and keep stored in the refrigerator.
Instruction Video
Notes
Eat cold and slice. Best to slice about 1mm and enjoy with bread, pickle gherkins and cheese.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
American Bologna
Based on
1000 g
Amount per 100g
Calories
354.98
% Daily Value*
Fat
30.11
g
46
%
Saturated Fat
11.25
g
70
%
Trans Fat
0.92
g
Polyunsaturated Fat
2.06
g
Monounsaturated Fat
13.63
g
Cholesterol
70.50
mg
24
%
Sodium
836.61
mg
36
%
Potassium
300.41
mg
9
%
Carbohydrates
4.64
g
2
%
Fiber
0.46
g
2
%
Sugar
0.21
g
0
%
Protein
15.34
g
31
%
Vitamin A
52.06
IU
1
%
Vitamin C
0.32
mg
0
%
Calcium
20.85
mg
2
%
Iron
1.73
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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