Lebanon Bologna Recipe Easy Homemade Flavor Guide

Lebanese cuisine is renowned for its rich flavors, aromatic spices, and vibrant dishes that bring people together. One lesser-known but incredibly delicious item is Lebanon Bologna, a spiced, cured sausage that has a unique taste and texture.

This recipe combines traditional Lebanese spices with a classic bologna style, creating a flavorful meat product that can be enjoyed in sandwiches, as a snack, or even as part of a mezze platter. Whether you’re a fan of charcuterie or simply love exploring new culinary traditions, this Lebanon Bologna recipe is sure to impress.

It’s perfect for home cooks looking to try their hand at homemade sausage-making with authentic Middle Eastern flair.

In this post, I’ll guide you through the entire process—from selecting the right ingredients to curing and cooking—so you can recreate this tasty treat in your own kitchen. Ready to dive into a savory world of spices and textures?

Let’s get started!

Why You’ll Love This Recipe

This Lebanon Bologna recipe is a perfect blend of tradition and taste. It’s packed with aromatic spices like allspice, cinnamon, and nutmeg that evoke the heart of Lebanese cooking.

The curing process is simple enough for home cooks but yields professional-level results.

What makes this recipe stand out:

• Authentic Flavor: Uses traditional Lebanese spices for a genuine taste.
• Simple Process: Step-by-step instructions make sausage-making accessible.
• Versatility: Enjoy it sliced cold, fried, or as part of a mezze board.
• Homemade Quality: Customize spice levels and ingredients to your liking.

Whether you’re cooking for family or preparing a special gathering, this Lebanon Bologna will be a conversation starter and a crowd-pleaser.

Ingredients

• 2 lbs ground beef (preferably 80/20 lean-to-fat ratio)
• 1 lb ground veal (for tenderness)
• 1/2 cup crushed ice (to keep mixture cold)
• 2 tbsp kosher salt
• 1 tbsp sugar
• 1 tbsp ground coriander
• 1 tbsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp white pepper
• 1/2 tsp ground cloves
• 2 cloves garlic, minced
• 1/4 cup ice water
• 1 tbsp curing salt (Prague Powder #1) (optional, for authentic curing)
• Natural or synthetic sausage casings, about 3 feet (collagen casings also work)

Equipment

• Meat grinder (or purchase pre-ground meat)
• Mixing bowl
• Sharp knife
• Sausage stuffer (manual or electric)
• Kitchen scale (for precise measurements)
• Instant-read thermometer
• Plastic wrap
• Food-safe gloves (recommended for handling meat)
• Smoking device or oven (for cooking and smoking)
• String or butcher’s twine (for tying sausages)

Instructions

1. Prepare the meat: If you’re grinding your own meat, chill the beef and veal in the freezer for about 30 minutes so they remain firm. This helps achieve a better grind texture.
2. Grind the meat: Using a medium or fine grinding plate, grind the beef and veal into a large mixing bowl. Mix gently to combine.
3. Mix the spices: In a separate small bowl, combine kosher salt, sugar, coriander, allspice, cinnamon, nutmeg, white pepper, cloves, and curing salt (if using). Add minced garlic to the mix.
4. Combine spices and meat: Sprinkle the spice mixture evenly over the ground meat. Add crushed ice and ice water to keep the mixture cold and help bind the meat.
5. Mix thoroughly but gently: Using your hands (wear gloves if desired), mix the meat and spices thoroughly for about 5-7 minutes. The mixture should become sticky and hold together well.
6. Prepare casings: Rinse the sausage casings in warm water to remove excess salt. Soak for at least 30 minutes.
7. Stuff the sausage: Load the sausage stuffer with the meat mixture and carefully fill the casings, being careful to avoid air pockets. Twist sausages into 6-8 inch links, tying off ends with twine as needed.
8. Cure the sausage: Hang the sausages in a cool, well-ventilated area (ideally around 55-60°F) for 24-48 hours to develop flavor and firm up. This step is optional but recommended for authenticity.
9. Cook or smoke: Preheat your smoker or oven to 165°F. Smoke the sausages for 2-3 hours until the internal temperature reaches 155°F. If no smoker is available, bake in the oven at 325°F for 45-60 minutes, turning occasionally.
10. Cool and store: Let the sausages cool to room temperature, then refrigerate. Lebanon Bologna is best enjoyed after chilling for several hours or overnight.

Tips & Variations

“Keep the meat mixture cold at all times to ensure proper binding and texture.”

• Use veal or lamb: Lamb can be substituted for veal to add a richer, gamier flavor typical in Lebanese cooking.
• Adjust spices: Feel free to increase or decrease the amount of cinnamon or allspice based on your taste preferences.
• Smoking options: Use applewood or hickory chips for a sweet, smoky flavor that complements the spices.
• Heat level: Add crushed red pepper flakes or Aleppo pepper to introduce some mild heat.
• Non-curing option: If you prefer not to use curing salts, cook the sausage thoroughly and consume within a week.

Nutrition Facts

Serving Suggestions

Lebanon Bologna is incredibly versatile and can be enjoyed in many ways. Here are some of my favorite serving ideas:

• Classic sandwich: Slice thin and layer with pickles, tomatoes, and mustard on fresh pita or Lebanese bread.
• Mezze platter: Serve alongside hummus, tabbouleh, olives, and labneh for a delicious appetizer spread.
• Breakfast: Fry slices and serve with eggs and fresh herbs for a savory start to your day.
• Salads: Dice and toss into fattoush or green salads for added protein and flavor.
• Grilled: Lightly grill or pan-sear slices for a smoky, crispy texture perfect for snacking.

For more Lebanese-inspired recipes, check out our Lebanese Tabbouleh Recipe, Homemade Hummus, and Shawarma Spiced Chicken.

Conclusion

Making Lebanon Bologna at home is a rewarding culinary adventure that brings a slice of Lebanon’s rich food heritage into your kitchen. The combination of spices, curing techniques, and careful cooking creates a sausage that’s bursting with flavor and perfect for a variety of meals.

This recipe is approachable for home cooks but yields impressive results that can rival anything from a specialty deli. Whether you’re preparing a casual lunch, a party platter, or a unique gift for a food-loving friend, Lebanon Bologna is a delicious treat worth making from scratch.

Don’t hesitate to experiment with spice levels and serving ideas to make this recipe your own. With patience and care, you’ll have a homemade sausage that not only tastes amazing but also connects you to the wonderful traditions of Lebanese cuisine.

Happy cooking!

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