Got some ground moose meat from a generous friend? Well, here’s a unique recipe to put it to good use – German Bologna! Traditionally made with a combination of pork and beef, we’re giving it a twist by substituting beef with moose. Don’t worry if you don’t have moose meat readily available; we’ve got you covered with an alternative using pork.
You are viewing: German Bologna: A Tasty Twist on a Classic Sausage
A Perfect Pair: German Bologna and Mettwurst
In this cooking adventure, we prepared not just one but two delicious sausages – German Bologna and Mettwurst. In this article, we’ll be focusing on the German Bologna, but stay tuned for the Mettwurst recipe coming soon!
Getting Started
To begin, soak some fibrous casings (FB casings) in warm water. These casings are used for large-diameter sausages, allowing the smoke to flavor the meat. Remember, they are not edible and need to be peeled off before serving. Soak them in hot water for an hour to make them pliable.
A 20-inch by 2 1/2-inch diameter FB casing can hold up to 3 pounds of sausage, perfect for our German Bologna.
Next, cube 700 grams (1 1/2 pounds) of moose meat and an equal amount of fatty pork shoulder. For the best consistency, it’s important to keep the meat cold, so pop it into the freezer for 20 minutes.
After the meat has chilled, grind the pork cubes through the fine plate on the grinder attachment of your stand mixer. Then, alternate portions of pork and moose and grind them together. Place the ground meat back in the freezer for another 20 minutes.
The Flavorful Slurry
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Now, let’s prepare the slurry that will give our German Bologna its distinctive taste. In a bowl, mix the following ingredients:
- 15 ml (1 tablespoon) kosher salt
- 10 ml (2 teaspoons) fine grind black pepper
- 1 ml (1/4 teaspoon) dry mustard
- 2 ml (1/2 teaspoon) ground celery seed
- 1 ml (1/4 teaspoon) garlic powder
- 1/2 ml (1/8 teaspoon) coriander
- 1/2 ml (1/8 teaspoon) nutmeg
- 15 ml (1 tablespoon) light corn syrup
- 125 ml (1/2 cup) water
- 75 ml (1/3 cups) dry skim milk powder
- 4.4 grams (3/5 teaspoon) Prague powder #1
- 2 ml (1/2 teaspoon) mace
- 3 ml (1/2 teaspoon) onion powder
- 17 ml (1 tablespoon plus 1/2 teaspoon) paprika
Note: Prague Powder #1 is a curing salt that inhibits bacterial growth and gives the sausage its vibrant red color. Make sure to use the correct amount for safety and flavor.
Mix half of the slurry with half of the meat in the bowl of your stand mixer fitted with the paddle attachment. Start on low speed and gradually increase to medium-high for 3 minutes. Repeat the process with the remaining slurry and meat, then combine both batches by hand.
Now it’s time to stuff the FB casing. If you have a dedicated sausage stuffer, like me, use that instead of the sausage stuffing attachment on your stand mixer. Trust me, it’ll save you from a horrible experience.
The Smoking Process
Tie off the open end of the casing and refrigerate the sausage overnight. This allows the flavors to meld and the cure to distribute evenly.
The next day, it’s time for some smoking! If you have a smoker, cold smoke the sausages for 4 hours using an A-Maze-N pellet smoker. However, if your smoker can maintain a temperature between 140 to 150°F, you can skip the cold smoking step and proceed directly to cooking. Just make sure to cook it slowly to avoid rendering out the fat.
If you don’t have a smoker, don’t worry. You can still cook the sausage in the oven for a fantastic result, though it won’t have that smoky touch.
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Place the sausage in a smoker or oven set at 140 to 150°F. Cook for one hour, then increase the temperature by 5°F every 30 minutes until the smoker or oven reaches 180°F.
If your oven or smoker doesn’t go as low as 140°F, simply cook it at the lowest temperature available, as long as it doesn’t exceed 180°F. Once again, the gradual temperature increase is key for a perfect result. In fact, I’ve even cooked it entirely at 180°F.
The Final Steps
Once the internal temperature of the sausage reaches 155°F, remove it from the heat and plunge it into an ice water bath for 10 minutes. Afterward, let it hang for 2 hours, then refrigerate overnight.
The next day, it’s time to slice up your German Bologna and enjoy the flavorful results!
The Verdict
This German Bologna is unlike any you’ve ever tasted before. The spices add a depth of flavor, while the texture is far from rubbery. If you use beef, you’ll enjoy a tender meat flavor with a delightful spice blend. However, if you opt for moose, you’ll experience a touch of game that adds an extra layer of satisfaction.
So, why not treat yourself to a fantastic Bologna sandwich? Give this recipe a try and savor the unique flavors of German Bologna!
Happy cooking,
The Old Fat Guy
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