Anyone have a MidWest style ring Balonga recipe?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I read some good posts about at least 2 bologna recipes posted by disco disco . Does Wisconsin style have a unique 'zing' to the flavor, or am I thinking Lebanon bologna?
 
Are you talking about the Wisconsin brand ?
No, more of a Wisconsin State style recipe...if there is such a thing. My friend was telling that his wife is from Wisconsin and her Uncle use to make a ring balogna...said it was really good. I am not familiar with ring balogna or if there are even different styles of it. He is asking me to make a batch with some of the goose meat I brought home.
So I guess I'm asking if there is a Wisconsin State style of ring balogna?
 
I don't know , but have seen Midwest style . I do know there is a Wisconsin brand ring bologna .
Thats why I asked. I would look for Midwest bologna . Poli has a couple ring bologna formulas on his site .
 
Well, there is 'American' bologna, but I have no idea what that really means. Is it like a hot dog kind of flavor and texture? And I believe German bologna is on the mild side too. Then Trail bologna comes to mind and I've made a batch or two with modified recipes I've seen. I like more garlic, mustard seeds and black pepper in my bologna so I break stride in that direction.
 
Found this...a German ring balogna recipe:

• 4 pounds lean beef
• 1 pound pork shoulder
• 12 ounces ice water
• 1/2 cup whole wheat flour
• 1 1/8 teaspoons food-grade saltpeter
• 6 tablespoons dark brown sugar
• 8 teaspoons untoasted, ground coriander
• 4 1/2 teaspoons coarse ground black pepper
• 1 1/2 teaspoons garlic powder
• 40mm collagen sausage casings or beef round sausage casings
It was a pdf. file so I can't post a link....
 
Well, there is 'American' bologna, but I have no idea what that really means. Is it like a hot dog kind of flavor and texture? And I believe German bologna is on the mild side too. Then Trail bologna comes to mind and I've made a batch or two with modified recipes I've seen. I like more garlic, mustard seeds and black pepper in my bologna so I break stride in that direction.
I've never tasted ring balogna so I have nothing to go on....I know trail balogna is a famous ring balogna made in Trail, Ohio... That might be what I am looking for.
 
Well, there is 'American' bologna, but I have no idea what that really means. Is it like a hot dog kind of flavor and texture? And I believe German bologna is on the mild side too. Then Trail bologna comes to mind and I've made a batch or two with modified recipes I've seen. I like more garlic, mustard seeds and black pepper in my bologna so I break stride in that direction.
The German style is not an emulsified bologna which is my idea of American.
The ring bologna I ate in my youth always had garlic and a good amount of yellow mustard seeds. Not sure if the peppery flavor is from black pepper or coriander, but it wasn't heavy
 
  • Like
Reactions: indaswamp
I've never tasted ring balogna so I have nothing to go on....I know trail balogna is a famous ring balogna made in Trail, Ohio... That might be what I am looking for.
Sounds like it to me. Lots of fans of the stuff. I don't have a recipe but have ate plenty of trail bologna being here in Ohio. Troyer's is just over an hour for me. I think the spices are milder than many would expect but it is richer tasting at the same time. Many overlook it is all beef. Hearty "snack like a meal" stuff. Definite german influence and agree that posted german ring bologna looks in line. Coriander for sure and then maybe white pepper and mace or nutmeg but doubt much else and if so not much. I think emulsified or fine grind. Not sure what casing they use but it is unique and might make it the signature. Larger than kielbasa but smaller than summer sausage. Beef middles? Kinda chewy IMO and best cut into slices. On the smokier side for bologna. Hope this helps.
 
  • Like
Reactions: indaswamp
I have to agree with zwiller zwiller ive ate plenty of trail bologna. It was always in the fridge growing up. I would have it for a snack after school. I think he is right in line with the spices he mentioned. Its definitely a fine grind and not like a cheap
Emulsified hot dog. Or maybe a mix of emulsify and a fine grind to get the texture right. Trail bologna is exactly what I think of if somebody says Midwest bologna.
 
Bologna is a version of Mortadella . The definitions of American , German and others are guidelines of what's allowed in percentages of fat and water , and how it's made . Mortadella is emulsified and has fat cubes and other adds , American bologna has the fat emulsified into the meat paste . German does not .
The seasoning are pretty much the same . White pepper and garlic is key in my opinion .

I just made the Bierwurst from Marianski's site . It has the basic same seasonings as bologna , with paprika added for color and some mustard seeds .

indaswamp indaswamp I think I would ask your buddy what the visual appearance is . Coarse like summer sausage or emulsified .
You'll get the texture and taste right . I have no doubt about that .
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky