Amish Homemade Bologna Recipe Easy and Delicious Guide

Discover the rich, smoky flavor and hearty texture of an Amish homemade bologna recipe that brings a taste of traditional country living right into your kitchen. Amish cooking is known for its simplicity, wholesome ingredients, and mouthwatering results, and this bologna is no exception.

Unlike store-bought versions filled with preservatives and artificial flavors, this recipe uses fresh, quality meats and natural spices, creating a deliciously savory sausage that’s perfect for sandwiches, breakfast platters, or even just on its own.

Making your own bologna might sound daunting, but with a few essential ingredients and basic equipment, you can create a classic deli-style bologna that’s tender, flavorful, and completely satisfying. Whether you’re cooking for family gatherings or just craving a homemade touch, this Amish bologna recipe will quickly become a favorite in your culinary repertoire.

Why You’ll Love This Recipe

This Amish homemade bologna recipe is a celebration of authentic, down-to-earth cooking that prioritizes natural flavors and simple ingredients. By making it yourself, you’ll avoid the unnecessary additives found in commercial bologna.

The texture is perfectly smooth yet firm, and the seasoning strikes a lovely balance between smoky, slightly sweet, and savory.

It’s also incredibly versatile and can be sliced thinly for sandwiches, diced into salads, or pan-fried for a crispy edge. Plus, the recipe is designed to be approachable for home cooks, with clear instructions and minimal specialized equipment.

You’ll feel proud creating this classic Amish staple that tastes just like it came from a country butcher shop.

Ingredients

• 2 pounds ground pork shoulder (preferably fresh and well-marbled)
• 1 pound ground beef (85% lean for flavor and texture)
• 1 cup crushed ice (to keep mixture cold while blending)
• 1/4 cup non-fat dry milk powder (for binding and moisture retention)
• 2 tablespoons kosher salt (essential for flavor and preservation)
• 1 tablespoon sugar (balances the saltiness and enhances color)
• 1 teaspoon pink curing salt (Prague Powder #1) (optional but recommended for authentic color and safety)
• 1 teaspoon ground white pepper (for subtle heat)
• 1/2 teaspoon ground coriander (adds a mild citrusy note)
• 1/2 teaspoon ground mustard seed (classic bologna spice)
• 1/4 teaspoon ground mace or nutmeg (warm spice for depth)
• 1 teaspoon garlic powder (for savory richness)
• 1/2 teaspoon smoked paprika (adds beautiful color and smoky aroma)
• Natural hog casings or collagen casings (about 3 feet, soaked and rinsed)

Equipment

• Meat grinder (if using whole cuts; pre-ground meat can also work)
• Stand mixer with paddle attachment or food processor (for emulsifying the meat mixture)
• Sausage stuffer (manual or electric, to fill casings evenly)
• Sharp kitchen scale (for accurate ingredient measurement)
• Large mixing bowls
• Thermometer (for monitoring cooking temperature)
• Large pot or smoker (for cooking and optional smoking)
• String or butcher’s twine (to tie sausage ends)

Instructions

1. Prepare your ingredients and keep everything cold. Chill your meat, bowls, and equipment in the refrigerator or freezer for at least 30 minutes. This helps ensure a smooth, safe emulsion.
2. Grind the meat. If using whole cuts, grind the pork shoulder and beef through a medium grind plate. Transfer meat to a bowl and keep cold.
3. Mix the dry ingredients. In a separate bowl, combine the kosher salt, sugar, pink curing salt, white pepper, coriander, mustard seed, mace, garlic powder, smoked paprika, and dry milk powder. Mix well.
4. Emulsify the meat mixture. Add the ground meat and crushed ice to the stand mixer or food processor. Slowly add the dry spice mix while mixing on low-medium speed. Continue mixing until the mixture becomes sticky and smooth, about 5-7 minutes.
5. Prepare your casings. Soak the hog or collagen casings in warm water for 30 minutes, then rinse thoroughly inside and out.
6. Stuff the sausage. Fit your sausage stuffer with the prepared casing. Carefully fill the casing with the meat mixture, ensuring there are no air pockets. Twist the sausage into 12-inch links or leave as a continuous roll.
7. Tie the ends. Use butcher’s twine to securely tie the ends of the sausage to prevent leakage during cooking.
8. Cook the bologna. You can poach the bologna in a pot of water heated to 160°F (71°C) for about 1.5 hours until the internal temperature reaches 155°F (68°C). Alternatively, use a smoker at 175°F (80°C) for 2-3 hours for a deeper smoky flavor.
9. Cool and refrigerate. Once cooked, immerse the sausage in ice water to cool quickly and set the texture. Refrigerate for at least 4 hours or overnight before slicing.
10. Serve and enjoy. Slice thinly for sandwiches, or pan-fry slices for a crispy, flavorful treat.

Tips & Variations

“Keeping the meat mixture cold is key to achieving the perfect bologna texture—work quickly and chill equipment beforehand.”

Experiment with different meats: While pork and beef are traditional, you can try turkey or venison for a leaner or gamey twist.

Smoking adds depth: If you have a smoker, use applewood or hickory chips for a classic smoky aroma. For a milder flavor, poach without smoking.

Adjust spices to your taste: Add a pinch of cayenne for heat or a bit of maple syrup for sweetness. The spice blend is flexible and customizable.

Homemade casings vs. store-bought: Natural hog casings offer that authentic snap, but collagen casings are easier to handle for beginners.

Nutrition Facts

Serving Suggestions

This Amish homemade bologna is delightfully versatile. Try thin slices on hearty rye bread with mustard and pickles for a traditional deli sandwich.

Pan-fry slices for breakfast alongside eggs and toast, or chop it up and add to pasta salads or casseroles for added protein and flavor.

It also pairs wonderfully with sharp cheeses, fresh tomatoes, and crunchy lettuce in sandwiches. For a nostalgic touch, serve bologna and cheese sandwiches with a side of homemade potato chips or a fresh salad like the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Conclusion

Making Amish homemade bologna at home is a rewarding culinary experience that connects you to time-honored traditions and wholesome ingredients. This recipe offers a straightforward way to craft a delicious, preservative-free bologna with a flavor and texture you just can’t find in store-bought varieties.

Whether you’re a seasoned cook or a curious beginner, the step-by-step process makes it easy to enjoy the rich, smoky, and savory taste of authentic Amish bologna.

By embracing this recipe, you’re not only creating a fantastic meal component but also preserving a piece of culinary heritage. For more hearty and flavorful recipes, check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide and explore wholesome meals that celebrate natural ingredients and traditional cooking methods.

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