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Hi,

Has anyone got a recipe for Polony or anything close?

Regards,

Carl.

Try searching for recipes for Bologna/Baloney or Mortatdella.

i think the big problem is getting the texture right. Butchers use a bowl cutter to get the meat into a very fine paste. You could use a magimix or something similar to get the same results.

Bigwheel's recipe is supposed to be good:

Bigwheel's Cowtown Baloney
*(Revised 03-08-05)

20 lbs pre-ground beef chuck (80% lean)
10 T. TQ
5 T. White Pepper
6 T. Buttermilk Powder
2 T. Paprika
2 T. All spice
2 T. Nutmeg
2 T. Granulated Garlic
2 T. Onion Powder
1 T. MSG
2 t. Coriander
2 t. Ground Cloves
3 t. Caynenne
4 cups water

Mix all the spices in the water and mix well into the meat. Run it through
on the fine plate and mix well again. Stuff into medium hog guts. Woops..that supposed to be the Beef Middle casing:)

Hi Carl

Recipe for Yorkshire Polony as follows

7.5 lb Lean Pork
3 lb Pork fat
1 lb Rice Flour
1 lb Fine Rusk
3.5 oz Salt
1.25 oz White Pepper
0.5 oz Ground Mace
0.25 oz Ground Coriander
0.25 oz Ground Nutmeg
0.125 oz Ground Cinnamon

Place lean pork in bowl cutter followed by seasoning, rice flour, fat & rusk.
Chop until fairly fine, fill into wide hog casings, tie of into rings.
Cook for 25 minutes then plunge into a salt solution to fix the colour.

Taken from "The Complete Sausage Cookbook by Jack Sleight" ISBN 0811703363

I would suggest that you could make smaller quantities in a food processor


Hope this helps

Regards
Sausagemaker

Hi aris & sausagemaker,

Thank you both for the recipes I will give them a try and let you know how they turn out.

Cheers.

Carl.

Hi sausagemaker,

I made the Polony today and it is great. I can recommend it to everyone. The next batch I may reduce the pepper just a little but other then that perfect.

Thanks,
Carl

Hi Carl

My Pleasure, glad to be of help

Regards
Sausagemaker

I would suggest that it would be easier to track or modify items if ALL recipe ingredients were given in percentages and not

Litres
Pints
Cups
Tblpsns
tspns

etc.


best wishes
RM

I personally prefer weight measurements - even for liquids.

Percentage measurements are probably only useful for commercial sausage makers such as yourself Parson.

Why not try and include both. Then everyone is happy.

best wishes
RM

aris wrote:I personally prefer weight measurements - even for liquids.

Percentage measurements are probably only useful for commercial sausage makers such as yourself Parson.

@Aris, yes I noticed that too!

Snap, I was wondering if anyone else had cottoned on!!

For your information Robert May is accredited with being the first person to "link" sausages though (circa 1630), as with most things, this is disputed by some people who believe that it was Gervase Markham. My money is on RM

best wishes
RM

Hi all

I think that percentages are better than weight as you can make these into 1 Kg, 10 Kg or 100 kg nothing changes.
Therefore the statement that it is better for commercial producers whilst being correct is also correct for the home user too.

regards
sausagemaker

Hi Sausagemaker, I do agree that the percentage method is useful due to its' scaleability irrespective of the quantity of sausage batch being made. I can only speak for myself, in that as a total amateur browsing recipe books and the net, the bulk of recipes are in plain old pound and ounces. And subsequently, when I've found a successful recipe, I'll tend to pass it on in the format which I found it.

Hi Jonty

I think the old lbs & oz is really down to the fact that most of these recipes come from the US, it seems people over there are a lot more willing to share information. Also any real old recipe over here that we have found tend to be in lb's & oz's, maybe we should have a poll to see how the members of the forum would like them presented?

regards
sausagemaker