Bologna Country Style
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Release Date 10.05.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 6mm
Ingredients
Meat
- 800 g Beef R2 Lean
- 200 g Pork Trimmings
Liquid
- 100 g Ice Water
Casings
- 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
- 0.5 g Ground Mace
- 0.5 g Ground Coriander
Instructions
Preparation
- Soak the 1 p Fibrous Casing 100mm in luke warm water for 30 minutes.
- Prepare the spice mix with 20 g Pökel Salt, 2 g Ground White Pepper, 0.5 g Ground Mace & 0.5 g Ground Coriander.
- Prepare the 100 g Ice Water.
Grinding
- Grind the 800 g Beef R2 & 200 g Pork Trimmings through the 6mm plate.
Mixing
- Mix the ground 800 g Beef R2 & 200 g Pork Trimmings with the 100 g Ice Water and the spice mix.
- Mix the sausage mix until very sticky.
Filling
- Fill the sausage mix firm in to the 1 p Fibrous Casing 100mm and tie with the butcher twine.
Resting
- Hang the sausages for 3 hours at room temperature so they can mature.
Smoking
- Smoke the sausages for 3 hours at 45c.
Cooking
- Cook the sausages at 75c for 2 hours until the core reaches 70c.
Cooling
- Cool them in ice water for 10 minutes.
- Hang them up after cooling for 15 minutes to let them dry.
Storage
- Store them in the refrigerator. They hold about 3 to 4 weeks. Or vacuum seal them for better storage.
Notes
Best when sliced about 1mm
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INFORMATION
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Nutrition Facts
Bologna Country Style
Based on
1000 g
Amount per 100g
Calories
307.78
% Daily Value*
Fat
26.63
g
41
%
Saturated Fat
10.01
g
63
%
Trans Fat
0.99
g
Polyunsaturated Fat
1.55
g
Monounsaturated Fat
11.96
g
Cholesterol
71.20
mg
24
%
Sodium
835.73
mg
36
%
Potassium
254.17
mg
7
%
Carbohydrates
0.19
g
0
%
Fiber
0.08
g
0
%
Protein
15.63
g
31
%
Vitamin A
2.40
IU
0
%
Vitamin C
0.12
mg
0
%
Calcium
17.19
mg
2
%
Iron
1.71
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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