Lebanon Bologna Recipe - Specialty Sausage 102

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Lebanon Bologna was originally made by the Pennsylvania Dutch in the 1800’s. Traditionally it is a dark bologna, similar to salami in appearance and texture and it has a tangy flavor. It is often eaten as cold cuts and it can be slow cured and cold smoked or smoked using more modern methods. We are going to be making a version today that will not be slow cured or cold smoked as that makes it more difficult for the average home user.

If you can you should cut the fat off of your pork and grind your pork fat separately through a 3/16th plate twice. Then grind your beef and lean pork through a 3/8 plate and then through a 1/8 plate. Keep ground pork fat separate. Making sure EVERYTHING but especially your pork fat is cold before you grind it is very important here for particle definition.

Place lean meat in the mixer. While mixing add Lebanon Bologna seasoning, Sure Cure and Ice Cold Water. Mix for 5 minutes. Add ground fat trim, sodium erythorbate and mix for 3 more minutes. Lastly, if you are using Encapsulated Citric Acid add it during the last 60 seconds of mixing. If you add the Encapsulated Citric Acid too soon you could break the encapsulation and release the acid into the meat too soon.

Stuff your meat into fibrous casings that have been soaked for at least an hour in water that is 80 - 100° so the casings are pliable. These casings are tough and durable so don’t worry about blowouts just stuff them fully but make sure to leave enough room to get a hog ring on the open end. When stuffing larger diameter casings it is important to choose the largest of the stuffing tubes that your casing will fit over and make sure you are gripping it nice and tight, we want these casings packed nice and solid.

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Sweet Lebanon Bologna with peanut butter is my absolute favorite sandwich of all time.

heavyq

love this thanks for sharing the recipe

HomeHeadChef

Speaking as a umpteenth generation Pennsylvania Dutchman who spent the first 30 years of his life in PA (most of it in Lancaster / Lebanon counties where this is from)....it's pronounced Leb-nin bologna...also doesn't even look close. Totally the wrong color, it should be sweet no heat, missing garlic, aside from the big processors like Kunzler and Seltzer's no one uses fillers.

Walton's makes a great product...awesome equipment. But this ain't Lebanon bologna

nateuerdaz

How do you tie the string to the salami ?

violetausca

Exactly. I’m from Lancaster area . I’ve eaten Lebanon bologna since I grew teeth. No pork in Lebanon bologna, it’s fermented and cold smoked. Send me a message I’ll give you the recipe

shoover

Looks like I would try it regardless of what name is correct or the color or even the meat. I'm going to use deer meat anyway. Wow, its a tough crowd.😂

allencrossland

Any guesses on what brand that sausage stuffer is?

GyanRavindranath

Im interested with the mixer. Which model is that and how can i buy it? Im from manila philippines. Thanks.

bethmenge

4:30 “we smoked this … with no smoke”. Umm… there’s a word for that, it’s called “baking”. Even if you use your smoker to do it, if there’s no smoke, you’re not smoking.

tookitogo

Now how do I make Lebanon sausage the natural way without using fillers and brand name curing agents?

KA-vsnl

Poke a hole at the end of the casing it lets all the air out

MislabledLabel

Call it something else. Lebanon Bologna is all beef regardless of “your” version. Sorry, all I see is regular better quality store Bologna

johnweaver