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On 10 Dec 2004 21:57:06 GMT, wrote:
>"Pete Romfh" > wrote:
>> My wife's family is from Central Wisconsin (Bloomer). Her dad had a
>> smokehouse on the farm and made rings of a pork sausage that were some of
>> the best I've ever eaten. He also made (and smoked) rings of a dark red
>> bologna. I've been trying to capture the recipe and have gotten his
>> description of the process and a hand written recipe that describes the
>> process and basic ingredients. But it mentions adding "spices" without
>> describing type or quantity. At 90 Grandpa's memory is just a bit vague
>> so I'm looking for extra help.
>
>Hi Pete,
>
>I haven't made these myself, but in 'Great Sausage Recipes and Meat
>Curing', Rytek Kutas describes Smoked Pork Breakfast Sausage (p. 210) and
>Smoked Ring Bologna (p. 205), among many others.
>
>For 10 lbs of Sausage, his spices a 2 level tsp. Prague Powder # 1, 6
>Tbs. salt, 1 Tbs. ground white pepper, 2 Tbs. rubbed sage, 1 tsp. ground
>ginger, 1 Tbs. ground nutmeg [note: mace], 1 Tbs. thyme, 1 cup soy protein
>concentrate.
>
>For 10 lbs. of Ring Bologna, his spices a 2 level tsp. Prague Powder #
>1, 1 Tbs. ground white pepper, 2 Tbs. paprika, 1 Tbs. ground nutmeg [note:
>mace], 1 tsp. allspice, 1 tsp. onion powder, 8 Tbs. salt, 2 cups non-fat
>dry milk or soy protein concentrate.
>
>Hope this helps.
The only thing that has been recommended to me by my butcher
especially when making a smoked sausage is to cut the salt in half.
Harry
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