Ok, I will stop yacking about bologna…
…and will be interested to hear your impressions of the finished product using the two different seasonings.
Hello, i am at the point where i have satisfactorly learned snack sticks and summer sausage making.
Now i am at the point to where i want to get ring bologna and/kielbasa down so i need your help.
I am looking at cheeseburger cheddarwurst, signature smoked kielbasa, and roasted garlic smoked sausage seasoning. What size and kind of casing do you all recommend. This will be the first time stuffing them and tying. Thanks
twilliams we use the natural hog casings (tubed kind) 32-35 mm for everything from brats to ring sausage just need to make the links longer for ring sausage
blackbetty61 I’ve been using the same size casing lately for everything as well. I made a kielbasa from scratch recently that turned out great!
twilliams the tubed version of the hog casings will save you a lot of hassle though they are a little more expensive. For both the cheeseburger cheddarwurst and the Roasted Garlic I would recommend those casings. For the ring bologna I’d go with Collagen Ring Bologna Casings but you absolutely can still use hog casings for that too.
Jonathon one last thing before i order, what is your preference on mix with venison for smoked sausage and ring bologna? Mix with pork or keep it straight venison? Should i basically mix it the same way as the snack sticks and summer sausage?
twilliams I’d go with at least 20% pork fat if you can get it. If not then 50/50 with untrimmed butts will work, either way, I would use some Sure Gel to help keep everything bound up together. We just did some Venison Kielbasa (same basic process as ring bologna for us) with 25% pork fat that I only ground once through a 3/8 plate and then added it right at the end when I was mixing it. Doing this gave us large chunks of fat throughout the venison and it was awesome!
But, if this is your first time doing this I would recommend you just do it normally. Yes, mixing is same as snack stick and summer sausage. This is an older post, it doesn’t even have a video but you can follow this and you will be all good! https://meatgistics.waltonsinc.com/topic/179/how-to-make-homemade-ring-bologna-recipe/
for ringed bologna I like the 43mm x 18" Mahogany round casings that are pre string tied on one end as the finished product is very pleasing to the eye. Just make sure you soak them for 20 minutes prior to stuffing.
Joe Hell I wanted to make the kielbasa for the pork and sauerkraut for new years but with xmass and timing I did not get it done
blackbetty61 I was mistaken…I’ve been using the 35-38mm because I ordered them by mistake. They are now my preferred casing. Another thing to note is that I will never use anything but pre-tubed casings again!
Jonathon i assumed all three flavors would be considered ring bologna. However i was thinking the cheddarwurst would be the round ones with collagen casings and the kielbasa and smoked sausage would be the natural hog casings and are elongated. Will the hog casings hang ok for smoking? I dont know why i am so lost on this one. It should be easy peasy for me.
Joe Hell I agree on the pre-tubed casings the little bit more $ they cost is worth it…35-38 Is that kinda like a Johnsonville brat size? Might have to check into that size
craigrice I was thinking the same thing so the Friday before new year’s we made up 20#s of fresh kielbasa! 10 regular and 10 mild.