HOMEMADE DEER (VENISON) BOLOGNA RECIPE - FOOD.COM
This is a great recipe for the hunter that likes to make there own bologna. I use the ground sausage you find in your local gerocery store. I like the Jimmy Dean Ground Pork Sausage thats in the plastic bags. Dont use the sausage that already has casings on it. You can leave out the liquid smoke and use a maple breakfast sausage for a sweet taste. You can also use reagular beef hamburger instead of Venison if you wish. I dont like my bologna spicy hot so I dont add the red peppers. Also the only place I could find the Morton Tener Quick Salt is at my local Hardware store. I dont know why my grocery stores dont carry it.
Total Time 27 hours 45 minutes
Prep Time 45 minutes
Cook Time 27 hours
Yield 2 lbs
Number Of Ingredients 9
Steps:
- Mix all ingredients in a large bowl. Except the water, leave this to cover the mixture.
- Cover with 1 cup of water.
- Put bowl in refrigerator for 24 hours.
- It may get a brownish look to it but its ok.
- Form into 2 rolls.
- Preheat oven and bake at 350.
- Bake on cake rack or cookie sheet so grease will drop off while baking.
- Dont cover wihile Baking.
- Bake for 1 hour to 1 hour 10 minutes.
- Take out of oven and let cool.
- They will look like little meatloafs but when they are cool they will cut just like bologna.
- Instead of forming them with your hands into rolls you can put them into sausage casings. Then bake as directed.
Nutrition Facts : Calories 1040.9, FatContent 63.6, SaturatedFatContent 25.2, CholesterolContent 395, SodiumContent 336.8, CarbohydrateContent 1.8, FiberContent 0.5, SugarContent 0.4, ProteinContent 108.2
SAUSAGE RAGù RECIPE - BBC FOOD
Using sausage meat reduces the cooking time for this traditional dish, but the white wine and cream make sure nothing is lacking in flavour. You don’t need a pasta machine to make your own tagliatelle – if you don’t have one, give it a go with a rolling pin.
Provided by Rick Stein
Prep Time 1 hours
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 16
Steps:
- To make the pasta, in a food processor, combine the flour, eggs and salt, then tip onto a work surface and bring together in a ball of dough, cover in cling film and rest for 20-30 minutes.
- Ideally with a pasta machine or a rolling pin, roll out the pasta into a couple of thin sheets (about 2mm thick). Run through a pasta machine to make tagliatelle, or using a knife or pizza cutter, cut into 5mm wide ribbons. Separate the strands and leave to dry on the back of a chair or spread out on a tray.
- Break up the sausage meat into a large lidded pan with a little olive oil, depending on how fatty the sausage meat is, as it may render quite a bit of fat. Cook on a medium heat for around 10 minutes stirring from time to time. Add the onion, celery, fennel seeds, rosemary, chilli and garlic then cook for a further 15 minutes. Pour in the wine and cook until reduced in volume by half, then add the cream and chicken stock. Season with salt and pepper then put a lid on the pan and simmer gently for half an hour.
- When ready to serve, cook the tagliatelle in plenty of salted water for about 4 minutes until al dente, drain and add to the ragù pan and mix in. Serve in warmed bowls with freshly grated Parmesan.
AMISH SWEET BOLOGNA RECIPES
Bologna recipe taken from Cooking With The Horse & Buggy People Vol; Sweet bologna is a Lancaster County staple; Allrecipes is the No.1 place for recipes, cooking tips, and how-to food videos--all rated and reviewed by home cooks; of unseasoned sausage …
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From allrecipes.com
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From meatsandsausages.com
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From allrecipes.com
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From lpoli.50webs.com
From lpoli.50webs.com
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From bigdaddysrecipes.com
From bigdaddysrecipes.com
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From cdkitchen.com
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From furiousgrill.com
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From stoltzfusmeats.com
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From gwaltneyfoods.com
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From malonesfinesausage.com
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From meatsandsausages.com
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From thespruceeats.com
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A Lebanon bologna is an old-style, sweet, and tangy sausage from Lebanon, Pennsylvania. It is typically made with beef, then fermented and dried to produce a product similar to salami or summer sausage. It is also classically semi-dried, but use this seasoning with 4 oz of encapsulated citric acid to make a cured and fully cooked product. It will be darker in color than normal bologna …
From waltonsinc.com
From waltonsinc.com
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From webstaurantstore.com
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From boarshead.com
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From en.m.wikipedia.org
From en.m.wikipedia.org
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From schallerweber.com
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From cloverdalefoods.com
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Cloverdale Foods Company 3015 34th St NW Mandan, ND 58554. Toll Free: (800) 669-9511
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From hofmannsausage.com
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While the potatoes and onions are cooking, cut the ring bologna into 1/2 pieces; After 15 minutes, potatoes should soften and onions should be wilted and turning slightly golden brown. Add Ring Bologna…
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From schallerweber.com
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From cloverdalefoods.com
From cloverdalefoods.com
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CLOVERDALE FOODS | BIG FLAVOR COUNTRY®
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From cloverdalefoods.com
From cloverdalefoods.com
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From hofmannsausage.com
From hofmannsausage.com
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From eldonsausage.com
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Hermann Wurst Haus produces 12 flavors of the best tasting Hickory Smoked Bacon around. We are well known for our German specialty products such as Braunschweiger, Headcheese, Blood Sausage and German Bologna. We offer a variety of smoked and cured meats such as Summer Sausage…
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Ring Bologna is an authentic Pennsylvania Dutch specialty named for its distinctive ring-shaped casing. Our Ring Bologna is made with our own blend of spices and comes smoked and …
From stoltzfusmeats.com
From stoltzfusmeats.com
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SAUSAGE - WIKIPEDIA
A sausage is a type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings.Other ingredients such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word sausage can refer to the loose sausage …
From en.m.wikipedia.org
From en.m.wikipedia.org
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Sausage Seasoning Tips HOW THE SAUSAGE IS MADE. While the sausage grinder may bring all the excitement, and the casing may show off skill, there’s a step in between that really makes a difference for how your sausage …
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From psseasoning.com
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Sep 01, 2019 · These will shrink somewhat if used for fresh sausage and may burst upon grilling or frying. Pleated into long tubes and holds anywhere from 6 - 28 lbs. per strand depending upon …
From blog.lemproducts.com
From blog.lemproducts.com
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Choosing the right seasoning for your homemade sausage can make or break the final result, so be sure to check out our entire selection of Backwood sausage seasonings before you start mixing. From polish sausage to kielbasa and bratwurst, you'll able able to turn your game into tasty versions of any sausage …
From lemproducts.com
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