PA Amish Ring Bologna

Discussion in 'Sausage' started by nepas, Mar 8, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Last saturday me and my wife went down to Amishville to do the tourist thing. Went to the Bird In Hand farmers mkt and i took this pic of the local smoked goodies. I had to do some ring bologna today.

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    Digging deep into my secret vault for a good ring bologna recipe. This is true Amish using buckwheat flour. The buckwheat is in the large bag.

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    Mixing the buckwheat with the cold water and other ingredients.

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    All mixed and ready for stuffing.

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    Ran out of natural bung rounds so i have to use synthetic.

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    Just a little over 5 lbs.

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    Hanging at 130 no/smoke to dry the casing some. Then PID to 140 with apple smoke....150....160....170 final smoke at temp. After the IT is reached i am going to do a second smoke/cold with apple. The ring on the right is the same size as the others, I just didnt draw it as tight.

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  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good!

      Craig
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    outstanding looking....I can see why you're called the 'sausage king'....rightfully earned.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Another great one there Nepas!
     
  5. biaviian

    biaviian Smoking Fanatic OTBS Member

    One of the best parts of living in this area is the Amish, Mennonite, and PA Dutch recipes/goodies. 
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Had to go look at em.

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  7. tyotrain

    tyotrain Master of the Pit

    Man that looks good.. nice job
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is some great looking bologna man. I bet it tastes even better than it looks
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Going with a 2 hour bloom time then in the fridge for a couple days. Cut the hog rings off then vac seal.

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  10. les3176

    les3176 Master of the Pit

    OH man that looks great!!! Nice job as usual nepas!!!
     
  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    QUOTE:

    Ran out of natural bung rounds so i have to use synthetic.

    Where do you keep them nepas. In your wallet..................

    you are the man...........Awsome
     
  12. meateater

    meateater Smoking Guru SMF Premier Member

    Looks great!
     
  13. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    They look great NEPAS, I've never tried it with buckwheat, do you need to add a lot of water to the mix?

    Also what are ya using for a PID, I would like to be using one but not sure where to start looking.
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Really looks great Nepas, The color is awesome.
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thanks everyone.

    I will have some $$ shots later.....After i find out if i left my camera at the Ichiban last night [​IMG]
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Dan

    I use a Auberins

    http://www.auberins.com/  
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    YAY

    I found my camera in the car of all places...LOL

    Here are some $$ shots of the ring bologna.

    Ready to cut the string and rings off so the vac bags dont get a hole.

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    I have to cut one, look and taste test.

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    Oh yeah good bologna. The buckwheat flour gave it a really nice taste, way better than SPC.

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    Casing peels easy. I soaked the casings overnight.

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    Passes my test.

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    Ready to fridge and travel next month to NOLA.

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  18. chef willie

    chef willie Master of the Pit OTBS Member

    congrats on some great looking sausage.....they are truly a thing of beauty
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Yeah!!!--------Awesome !

    I'm surrounded by PA Dutch butcher shops, and--------

    That's exactly what they're supposed to look like !!!

    NEPAS Rides again!!!   [​IMG]

    Bear
     
  20. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent as usual Nepas!
     

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