German Bologna
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Release Date 01.05.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 8mm
- 1 Grinder Plate 5mm
Ingredients
Meat
- 600 g Beef R1 Lean
- 200 g Pork S1 Lean
- 100 g Pork Shoulder With connective tissue
- 100 g Pork Back Fat
Liquid
- 240 g Ice Water
Other
- 20 g Potato Starch
Casings
- 1 m Beef Rings 40+mm
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 m Beef Rings 40+mm 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 240 g Ice Water. Best to use crusched/flaked ice.
Grinding Part 1
- Grind the 600 g Beef R1 through the 8mm plate.
- Grind the 200 g Pork S1 through the 8mm plate.
- Grind the 100 g Pork Back Fat & 100 g Pork Shoulder through the 5mm plate.
Mixing
- Add the all the meat together and add the 20 g Pökel Salt and all spices. Mix until initial biding starts.
- Now add the 20 g Potato Starch and mix until mix becomes very stiff.
- Now add the 240 g Ice Water and mix until the emulsion (Brät) is very sticky. The Brät should be around 6c once completed.
Filling
- Fill the mix firm in to the 1 m Beef Rings 40+mm 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.
Smoking
- Smoke the sausages at 65c for 1.5 hours until a nice brown colour is reached.
Cooking
- Cook the sausages at 80c for 40 minutes. The core must reach 70c.
Cooling
- Cool the sausages in ice water for about 15 minutes.
- Hang up again and let the air dry for about 15-30 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
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Nutrition Facts
German Bologna
Based on
1000 g
Amount per 100g
Calories
274
% Daily Value*
Fat
21.80
g
34
%
Saturated Fat
8.14
g
51
%
Trans Fat
0.74
g
Polyunsaturated Fat
1.48
g
Monounsaturated Fat
9.82
g
Cholesterol
65.39
mg
22
%
Sodium
834.30
mg
36
%
Potassium
296.73
mg
8
%
Carbohydrates
2.15
g
1
%
Fiber
0.28
g
1
%
Sugar
0.10
g
0
%
Protein
16.22
g
32
%
Vitamin A
51.17
IU
1
%
Vitamin C
0.20
mg
0
%
Calcium
17.15
mg
2
%
Iron
1.57
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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