This isn't the light pink stuff in slices that you put in a kids sandwich. It's a dark red, all-meat smoked sausage that's hardy, filling, and flavorful. Ingredients 17 pounds Lean Pork 3 pounds Pork fat 1 quart Cold water 3/4 cup Kosher salt 4 1/4 cups Nonfat dried milk 2 tablespoons Morton's Tender Quick as required 3 tablespoons Sugar 8 teaspoons Coriander seed ground 5 tablespoons White pepper ground

Instructions
Grind lean meat and pork fat through a 1/2-inch plate.
Add seasonings and cure. Then mix and regrind through a 1/8-inch plate. Mix 6 minutes and stuff into fibrous or natural casings.

Hang the sausage in a 185 degrees Fahrenheit smokehouse until the internal temperature reaches 152 degrees Fahrenheit (about 4 hours). Remove sausage from smokehouse and immediately place it in cold water until the internal sausage temperature is 90 to 100 degrees Fahrenheit. Hang the sausage at room temperature for about 1 hour before refrigeration.

This will make about 24 rings of sausage. Each ring is about 3 servings.

Each (6 oz) serving contains an estimated:
Cals: 411, FatCals: 310, TotFat: 34g
SatFat: 13g, PolyFat: 3g, MonoFat: 3g
Chol: 94mg, Na: 1573mg, K: 409mg
TotCarbs: 3g, Fiber: 0g, Sugars: 3g
NetCarbs: 3g, Protein: 21g




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Yields: 72 Servings    posted as 160570
    

notes:  My Father-In-Law made this in a smokehouse on his Wisconsin farm. When they said they were having "ground bologna" sandwiches I was put off until they were served. They were delicious.

Cuisine:   German

Main Ingredient:   Pork