On a wet, dreary weekend around here, what better time to do some stuffing & grinding? Considering I had the whole weekend off (gearing up for work NEXT weekend with Easter coming), I was anxious to get some sausages made. I had twenty pounds of meat at my disposal (15 pork, 5 beef), so I asked my sons what kind of sausage they wanted. After tallying the results, we landed on three types:
Polish kielbasa (no surprises there),
bologna and
käsewurst (cheese sausage).
I decided to make ring bologna (versus one large chub) as I have a bunch of the ring casings that I`ve been waiting to use. Plus, the rings will cook much faster and hopefully finish about the same time as the other smoked sausages.
I`m pretty much following the same procedures and recipes I used before when I made these sausages with some exceptions. I made the kielbasa without the larger `cubes` I've done in the past & instead chose a uniform grind. Also, I`m smoking the käsewurst this time, whereas last time they went right into the poacher bath.
I ground all the meat the night before, added all the spices and let the batches rest overnight. The next morning, I re-ground the bologna mix using a fine plate (3mm).
Big mistake! It took stinkin' FOREVER! The meat set up into a sticky paste which moved glacially through the grinder. It took nearly 45 minutes to regrind 10 pounds....Next time I re-grind BEFORE adding all the ingredients & letting it sit overnight.
For the bologna, I used nonedible collagen casing for rings (43MM x 18 in.)-which hold 1.25 pounds; plus a few casings for summer chubs (2.20 in. x 16 in.) (x4) = total of 10 pounds. Both from Butcher & Packer.
Stuffing:
My son & I got the smaller links done first (kielbasa & cheese wurst) using 32mm hog casings. My boys prefer I make Kielbasa in shorter (bun-size) lengths, instead of the traditional kielbasa rope-length
Then we moved onto the bologna rings & chubs...
And now onto the smoke. Using Cherry dust in the A-maze-n.
Loaded up with not much room to spare (time to build that smokehouse!).
I`m using toothpicks as spreaders between the links.
Just in with the temp at 120°
About 90 minutes into the smoke:
After nearly 3 hours, I pulled the smaller links & plunged them into a 165° water bath. They hit the IT in about 15 minutes.
After a quick ice bath, time to bloom while the bolognas get a bath...
The rings tooks about 20 minutes to hit temp, so they were iced & hung to bloom. The chubs took about the same time.
My custom `dining room chair` bologna display rack...
SAMPLE TIME:
Very happy with the results! Both sausages were moist, smokey and had nice texture. The soft emmenthaler cheese is great!
The bologna is AWESOME!! If you`ve never had homemade bologna. you have to give it a try!
I cut into the chubs. The texture is FIRM (not mushy!), uniform, and has that great allspice/coriander/garlic flavor that works so well with the cherry smoke!
It was fun this weekend, but I`m pooped.....
Thanks for readin!
Kevin