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German Bologna Recipe

Come see the Web's most trusted homemade sausage recipes, we'll show you how to make sausage using your meat and our most requested smoked German Bologna recipe. And because you made it yourself, you’ll have the satisfaction of knowing that your family is eating the best––even when times are the “wurst”.

3 lbs beef chuck (1.36 kg)
1 1/2 lbs pork butt (680 g)
1/2 lb pork back fat (227 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1/2 tsp celery seed, ground (1.35 g)
1 tsp mace, ground (2.6 g)
1 1/2 tsp onion powder (5.4 g)
1 tbsp white pepper (8.1 g)
2 tbsp corn syrup solids (27.6 g)
2 tbsp powdered dextrose (17.4 g)
3 1/4 tbsp paprika (23.4 g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
3 7/8” (100mm) fibrous casing

1. Chill beef, pork and and fat to 34°F (1°C), grind two or three times through a 1/8” (3 mm) plate.
2. Combine ground meat with remaining ingredients, mix well until mixture is sticky and batter like.
3. Stuff freshly mixed meat batter into fibrous casings
cut into lengths to fit your smoker. Refrigerate overnight to cure.
4. Next day, hang chubs in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually raise
(in half hour increments) smoker temperature to 170°F (77°C).
6. Hold at 170°F (77°C) until chubs reach an internal temperature of 152°F (67°C)*.
7. Upon reaching 152°F (67°C), remove chubs, shower with cold water until internal temperature drops to 110°F (43°C).
8. Hang German bologna at room temperature for 1 1/2 hours to bloom.
9. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.

Notes:
You can reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 125°F (52°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C). Do not allow the water to get hotter than 170°F (77°C).

Hunters may use venison in place of the beef chuck to produce an excellent German bologna. Use 75-80% venison to 25-20% beef fat.

*The USDA recommends cooking sausage to an internal temperature of 160°F (71°C).

*You may use soy-protein concentrate in place of non-fat dry milk.


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