REAL HOMEMADE BOLOGNA
This is the REAL homemade bologna and it is simply delicious! My Grandmother made this and gave the recipe to my Mom, and she gave it to me! You can say it is passed down! I am not a real big fan of Bologna, but once you taste this, you will love it all over again!
Provided by DEBBIEBROOK
Categories World Cuisine Recipes European German
Time P1DT1h15m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.
- Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches.
Nutrition Facts : Calories 115 calories, Cholesterol 34 mg, Fat 8.5 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 895.6 mg
OLD-FASHIONED HOMEMADE BOLOGNA
Old world-style bologna with a hint of smoky garlic flavor. Excellent on sandwiches, or served with cheese and crackers.
Provided by Katie Berry
Categories Snack
Time P1DT4h
Number Of Ingredients 7
Steps:
- In the bowl of a food processor or stand mixer, combine all of the ingredients until smooth. Transfer the bowl to the freezer for 10 minutes before proceeding.
- Remove the bowl of meat from the freezer and divide the mixture in half. Using damp hands, form each half into a log. Compress it tightly as you work. Wrap each log in plastic wrap and use twist-ties to secure the ends tightly. Refrigerate flat for 24 hours.
- Preheat oven to 300° F / 150° C / gas mark 2.
- Remove plastic wrap from meat and carefully transfer both logs to a baking rack propped over a rimmed baking sheet. Bake for 30 minutes, turning halfway through.
- Reduce heat to 250° F / 125° C / gas mark 1 and cook an additional 2 to 2½ hours to an internal temperature of 160° F. Remove from oven and allow to cool completely. Refrigerate up to 3 days. May be frozen for longer storage.
Nutrition Facts : ServingSize 1 serving, Calories 110 kcal, Carbohydrate 1 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 113 mg, Sugar 1 g
HOMEMADE BOLOGNA
Ground Pork Shoulder Roast Ground Beef, 90/10
Provided by gdragsdale
Categories Main Dish
Time 4h
Yield 50
Number Of Ingredients 14
Steps:
- Soak Casing in warm water. Use a medium plate (4.5) to grind pork. Mix salt and cure together in 1/2cup warm water. Mix this solution into meats until well-mixed. Let sit for an hour or so in fridge. Add remaining ingredients and grind again through fine plate (3.0). Stuff into casings. Air dry. Preheat smoker to 100° and hang bologna for an hour. Raise temp to 130° for another hour. Smoke time: 90 minutes-2hours. Raise temp to 160° and hold until IT of bologna reaches 155° Alternatively, poach chubs in hot bath @165 degrees until 155° is reached. Cool bologna in ice bath and hang to bloom. Refrigerate. Slice after well-chilling.
Nutrition Facts : Calories 0 calories, Fat 0.001912 g, Carbohydrate 0.02084 g, Cholesterol 0 mg, Fiber 0.00415999984741211 g, Protein 0.008772 g, SaturatedFat 4.6E-05 g, ServingSize 1 1 Serving (99g), Sodium 511.97440000024 mg, Sugar 0.0166800001525879 g, TransFat 0.000842 g
OLD FASHIONED BOLOGNA SALAD
I remember this sandwich spread from when I was a kid. Mom and Dad would buy bulk bologna every time we traveled to Indiana to see family and this was the treat that was made from the ends of the log. Chopped olives, shredded cheese or chopped pickled banana peppers could be added for a different flavor.
Provided by Mercy
Categories Lunch/Snacks
Time 30m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Combine all the ingredients together.
- Cover and chill until ready to use.
- Makes about 1 quart of spread.
Nutrition Facts : Calories 196.3, Fat 16.3, SaturatedFat 5.2, Cholesterol 71.7, Sodium 579.7, Carbohydrate 7.2, Fiber 0.1, Sugar 2.1, Protein 5.5
BOLOGNESE THE OLD-FASHIONED WAY!
Oh, Bolognese! Savor this sauce, made the old-fashioned way, with multiple layers that add an indefinable complexity and depth of flavor that just can't be achieved by the new "quicker" recipes. As the sauce simmers, savor the aroma as it fills your house, speaking of home and comfort and warmth and nourishment. This sauce is love. Enjoy!
Provided by Soma Sengupta
Categories Sauces
Time 4h20m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes. Then add the chopped celery and carrot. Cook for 5minutes, stirring vegetables to coat them well.
- Raise heat to high and add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color, about 10 minutes.
- Add milk and simmer gently, stirring frequently, until it has bubbled away completely.
- Add the wine and simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. Add the parsley and basil. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring occasionally. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
- Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
Nutrition Facts : Calories 705.6, Fat 26.8, SaturatedFat 8.7, Cholesterol 61.3, Sodium 112.1, Carbohydrate 79.8, Fiber 4.7, Sugar 7.7, Protein 28
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