SmokinAl
SMF Hall of Fame Pitmaster
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
I love olives & I wanted to make an olive type sausage, so I used a variation of my bologna recipe & a couple of cups of olives & this is what I ended up with. I usually use a mix of beef & pork for my bologna, but the last batch I made I made with just pork. We really like fried bologna & the pork bologna really fried up much better than the pork/beef mix. So this time I did the same, just used pork butt for the meat part. Here is the recipe I used.
Al’s Olive loaf
2 ½ lbs. pork butt
½ cup soy protein
½ cup distilled water
½ tsp. cure #1
2 oz. SausageMaker bologna seasoning
2 cups pimento stuffed olives
Grind the pork thru the large plate then mix in all the seasonings, except the olives.
Grind a second time with the smallest plate, then mix in the olives by hand.
Stuff into 61 mm SS casings, I used hog rings & string on both ends.
Let sit in fridge overnight.
Heat smoker to 135 degrees & hang sausage for ½ hour without any smoke, then add smoke & keep increasing the temp 10 degrees every hour until you get to 175 degrees. I keep the smoke rolling the whole time until the sausage IT reaches 155 degrees, then put them in an ice bath & into the fridge. Slice the next day. These are the casings I used.
I didn't take a bunch of photo's of the grinding & stuffing cause they are all the same, but here are a couple of photo's of the sausage hanging in the smoker & the finished product.
I used maple pellets, cause that is all I had, but the flavor turned out real good.
They took about 9 hours to get to 155, which kind of surprised me, I thought they would be done sooner, but we all know how that goes.
I iced them down & put them in the fridge overnight & this is how they looked in the morning.
Ran them thru the slicer with the casing still on, they slice real easy that way, then the casing just peels off.
Had to have a fried olive loaf sandwich, so I got out the CI pan & filled it up!
A couple of Judy's buns for the both of us, with some Mayo & lettuce.
They are starting to get done, flipped them & they are just about ready!
On to a paper towel to absorb a little of the grease.
Then on to the sandwiches.
Boy these were good, they tasted just like a fried bologna sandwich, but had that olive taste in the background..
Well it's after lunch & Judy & I are watching a movie on TV, so I think a snack & a couple of beers is in order.
So how about my olive loaf on saltine crackers with a beer!!
Truth be told we had a few beers & a couple of plates of these snacks!!
If you like olives this is a great recipe, and I might add that Judy does not like olives, but with all the other flavors going on she certainly ate her share!! So this was just another experiment that turned out pretty good.
Thanks for looking guys!
Al
Al’s Olive loaf
2 ½ lbs. pork butt
½ cup soy protein
½ cup distilled water
½ tsp. cure #1
2 oz. SausageMaker bologna seasoning
2 cups pimento stuffed olives
Grind the pork thru the large plate then mix in all the seasonings, except the olives.
Grind a second time with the smallest plate, then mix in the olives by hand.
Stuff into 61 mm SS casings, I used hog rings & string on both ends.
Let sit in fridge overnight.
Heat smoker to 135 degrees & hang sausage for ½ hour without any smoke, then add smoke & keep increasing the temp 10 degrees every hour until you get to 175 degrees. I keep the smoke rolling the whole time until the sausage IT reaches 155 degrees, then put them in an ice bath & into the fridge. Slice the next day. These are the casings I used.
I didn't take a bunch of photo's of the grinding & stuffing cause they are all the same, but here are a couple of photo's of the sausage hanging in the smoker & the finished product.
I used maple pellets, cause that is all I had, but the flavor turned out real good.
They took about 9 hours to get to 155, which kind of surprised me, I thought they would be done sooner, but we all know how that goes.
I iced them down & put them in the fridge overnight & this is how they looked in the morning.
Ran them thru the slicer with the casing still on, they slice real easy that way, then the casing just peels off.
Had to have a fried olive loaf sandwich, so I got out the CI pan & filled it up!
A couple of Judy's buns for the both of us, with some Mayo & lettuce.
They are starting to get done, flipped them & they are just about ready!
On to a paper towel to absorb a little of the grease.
Then on to the sandwiches.
Boy these were good, they tasted just like a fried bologna sandwich, but had that olive taste in the background..
Well it's after lunch & Judy & I are watching a movie on TV, so I think a snack & a couple of beers is in order.
So how about my olive loaf on saltine crackers with a beer!!
Truth be told we had a few beers & a couple of plates of these snacks!!
If you like olives this is a great recipe, and I might add that Judy does not like olives, but with all the other flavors going on she certainly ate her share!! So this was just another experiment that turned out pretty good.
Thanks for looking guys!
Al
