Bologna

Bologna

By
From
Deep South
Photographer
Andy Sewell

Pronounced ‘bah-low-knee’, this iconic sausage mostly resembles an Italian mortadella, minus the pistachios. You shouldn’t call yourself a Southerner until you’ve enjoyed it fried up in a sandwich with lots of pickles and mayonnaise.

You will need a good set of electronic metric scales for this recipe, as precision with the measures is important.

Ingredients

Quantity Ingredient
1.4kg boned pork shoulder
870g boned beef short rib
33g salt
43g milk powder
18g dextrose
23g prague powder number 1
7g white pepper
6g paprika
5.5g mace
3g garlic powder
2g allspice
3g coriander seeds
275ml ice-cold bottled water
2 number-4 fibrous sausage casings, 80mm in diameter

Method

  1. Remove all the connective tissue and sinew from the meat, then cut it into 1.5cm cubes. Mix all the dry ingredients with the diced meat, cover and leave in the fridge to marinate for 48 hours.
  2. Spread the mixture out on a baking tray in an even layer and place in the freezer until almost frozen. Then put it through the 5mm disk of a meat mincer. Freeze again until super cold but not completely frozen. Blend in 3 batches in a food processor, adding a third of the water each time. Mix together well and then chill.
  3. Use a sausage stuffer to fill the casings with the mixture as tightly as possible. Tie the ends firmly with butcher’s string, taking care to release any excess air pockets. Place in a smoker and slow smoke at 105°C for 2½ hours or until the internal temperature registers 65°C on a probe thermometer. Remove from the smoker and chill thoroughly before slicing.
Tags:
American
Southern cooking
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