Last weekend I thought I'd try a new to me recipe that I saw on Len Poli's site. the recipe is here if anyone is interested.
http://lpoli.50webs.com/index_files/Bologna.pdf
The way Mr. Poli describes it is, Tasty beef and pork luncheon meat that the kids will like. And he's dead on with this one. it's just a nice simple bologna thats great fried or sliced on a sammie with a little mustard and cheese. (or anyway you like it.)
I followed his recipe to the letter except for where he uses paprika, I substitute hot hungarian paprika. (man I'm using that stuff in everything lately), and I left out the liver cause I didn't have any. he suggests using bacon for a substitute for the liver but that didn't seem right to me, so I used neither.
Ok, here's how I did it.
I ground 80/20 burger and some pork shoulder through a 3/16 plate then added the slurry of spices, cure and water then mixed till it was a sticky mass. Then I stuck in the freezer for an hour or so till near frozen and ground it again.
I stuffed it into 100mm fibrous casings to form short chubs that would fit in my largest stock pot. Filled the pot with enough water to cover the chubs and warmed it up to 175°. I then sealed the chubs in a vac bag since fibrous casings aren't waterproof and I didn't want water in the sausage casing, at least not till after the exterior of the sausage set. then poached them till they got to 152° interior temp. Well that was the plan, but I Fell asleep sometime into the cook and found them at 165°. not the first time for me, but they didn't seem to mind. Gave them a cold shower and and stuck them in the frig till the next day.
Holy crap that was long winded. That's it except for a few pic's.
After their bath. Baggy casing is from shrinkage and once I poke the probe into them water gets in.
Striped
A sliced view. This batch had a lot of air pockets,, Not really sure why. Anybody?
And last night dinner, fried bolonga.....
Thanks for checking out my Bologna!
/ message sig
http://lpoli.50webs.com/index_files/Bologna.pdf
The way Mr. Poli describes it is, Tasty beef and pork luncheon meat that the kids will like. And he's dead on with this one. it's just a nice simple bologna thats great fried or sliced on a sammie with a little mustard and cheese. (or anyway you like it.)
I followed his recipe to the letter except for where he uses paprika, I substitute hot hungarian paprika. (man I'm using that stuff in everything lately), and I left out the liver cause I didn't have any. he suggests using bacon for a substitute for the liver but that didn't seem right to me, so I used neither.
Ok, here's how I did it.
I ground 80/20 burger and some pork shoulder through a 3/16 plate then added the slurry of spices, cure and water then mixed till it was a sticky mass. Then I stuck in the freezer for an hour or so till near frozen and ground it again.
I stuffed it into 100mm fibrous casings to form short chubs that would fit in my largest stock pot. Filled the pot with enough water to cover the chubs and warmed it up to 175°. I then sealed the chubs in a vac bag since fibrous casings aren't waterproof and I didn't want water in the sausage casing, at least not till after the exterior of the sausage set. then poached them till they got to 152° interior temp. Well that was the plan, but I Fell asleep sometime into the cook and found them at 165°. not the first time for me, but they didn't seem to mind. Gave them a cold shower and and stuck them in the frig till the next day.
Holy crap that was long winded. That's it except for a few pic's.
After their bath. Baggy casing is from shrinkage and once I poke the probe into them water gets in.
Striped
A sliced view. This batch had a lot of air pockets,, Not really sure why. Anybody?
And last night dinner, fried bolonga.....
Thanks for checking out my Bologna!
/ message sig
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