Ring Bologna/Ring Smoked Sausage

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Bigtank

Smoking Fanatic
Original poster
SMF Premier Member
Jul 10, 2018
590
470
Algona IA
I'm not sure what to call it, when I was a kid my family always called it bologna, now in the stores around here it's just a ring of smoked sausage, etc. They usually weigh about a pound each. I've been thinking about making some, I don't want anything too hot & spicy. My question is what casing to use? And does anyone have any recipes they'd like to share
 
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I use natural casings either hog or beef in the 40mm range. The rings are made about 1 foot long and then tied in a loop or “ring”. I have a straight forward bologna recipe if interested.
 
I use natural casings either hog or beef in the 40mm range. The rings are made about 1 foot long and then tied in a loop or “ring”. I have a straight forward bologna recipe if interested.
Thanks, yes I would be very interested.
 
Thanks, yes I would be very interested.
Per 1 Kg (I usually use all pork but you can mix in beef)

Salt) 18g
Cure #1) 2.5g
Sugar) 2g
Paprika) 5g (can be smoked or regular)
White pepper) 4g
Coriander) 1g
Mace) .5g
Gran garlic) 4g
Onion powder) 3g
Ice water) 60ml

**Optional**
STPP) 4g
Sodium erythorbate) .5g
 
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Per 1 Kg (I usually use all pork but you can mix in beef)

Salt) 18g
Cure #1) 2.5g
Sugar) 2g
Paprika) 5g (can be smoked or regular)
White pepper) 4g
Coriander) 1g
Mace) .5g
Gran garlic) 4g
Onion powder) 3g
Ice water) 60ml

**Optional**
STPP) 4g
Sodium erythorbate) .5g
This is real close to what I used for hotdogs, but boosted spices. I think I might like this better, I like a lot of flavor in normally boring hotdogs. Thanks!
 
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Per 1 Kg (I usually use all pork but you can mix in beef)

Salt) 18g
Cure #1) 2.5g
Sugar) 2g
Paprika) 5g (can be smoked or regular)
White pepper) 4g
Coriander) 1g
Mace) .5g
Gran garlic) 4g
Onion powder) 3g
Ice water) 60ml

**Optional**
STPP) 4g
Sodium erythorbate) .5g
I made a "Red dogs" boosted flavor hotdog. Your bologna recipe gave me the courage to almost triple some of my basic hotdog spices, the wh pepper and garlic and onion especially. I use celery seed for hotdogs, and you mentioned you add it to bologna too. I will post the writeup here soon. When I looked at my spreadsheet with all my weiner, frankfurter, hotdog, and bologna recipes all cross-charted for comparison, I find your bologna is close to what I ended up doing for my "Red dogs" recipe. You know those regional red-colored hot dogs.

Anyways, just wanted to chime in again and say thanks for your writeups, your bologna recipe definitely helped me increase my flavor in my latest.
 
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I made a "Red dogs" boosted flavor hotdog. Your bologna recipe gave me the courage to almost triple some of my basic hotdog spices, the wh pepper and garlic and onion especially. I use celery seed for hotdogs, and you mentioned you add it to bologna too. I will post the writeup here soon. When I looked at my spreadsheet with all my weiner, frankfurter, hotdog, and bologna recipes all cross-charted for comparison, I find your bologna is close to what I ended up doing for my "Red dogs" recipe. You know those regional red-colored hot dogs.

Anyways, just wanted to chime in again and say thanks for your writeups, your bologna recipe definitely helped me increase my flavor in my latest.
Thank you Dave. I hope you find your happy place. But yes, my dog and bologna recipes are solid on my ground but you may want to adjust a bit.
 
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