Bologna (Sausage Making Cookbook By Jerry Pre Recip

Name: Bologna (Sausage Making Cookbook By Jerry Pre Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb Beef Chuck; 2 Tbsp. Salt; 4 x Garlic Cloves, pressed; 1/2 tsp Ginger, grnd; 1/2 tsp Nutmeg, grnd; 2 lb Pork Butt; 1 Tbsp. White Pepper; 1/2 tsp Coriander, grnd; 1/2 tsp Mustard, grnd; 2 c. Water

Servings: persons

1
Grind beef with half of the salt in coarse grinding plate, and allow to cure in refrigerator for about 48 hrs.
2
Use the other half of the salt when putting pork through coarse grinding plate, and cure this overnight.
3
Regrind cured beef using fine plate, then add in pork and grind mix again.
4
Add in spices and water and stir heartily till the whole mix has become sticky.
5
It may take yo 30-40 min to reach this consistency.
6
Stuff the sausage into beef casing or possibly muslin bags and hang in a cold place overnight.
7
Smoke at about 115 degrees F for about 2 hrs or possibly till a rich mahogony brown.
8
Put the warm, freshly smoked sausage immediately into water heated to about 170F, and cook it till it squeaks when the pressure of the thumb and finger on the casing is suddenly released.
9
The usual cooking time for sausage stuffed in beef intestine is 15-30 min -for larger casing, 60-90 min.
10
Plunge the cooked sausage into cool water and refrigerateit.
11
Hang in a cold place.
12
(From another of the author's notes, it appears which the inside temperature of the bologna should be about 150F.
13
)**Recipe from the

1550

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 lb Beef Chuck, 2 Tbsp. Salt, 4 x Garlic Cloves, pressed, 1/2 tsp Ginger, grnd, and more.

Yes, Bologna (Sausage Making Cookbook By Jerry Pre Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bologna (Sausage Making Cookbook By Jerry Pre Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions