Homemade Ring Bologna | How to Make Ring Bologna at Home

#bologna #sausage #ringbologna
Learn how to make homemade smoked ring bologna from scratch. A far cry from the processed slices you had as a kid, this coarse-cut country-style bologna has great fat content and particle definition, making it perfect for the frying pan. We love fried bologna medallions for breakfast, pickled bologna as a snack, or candied with BBQ sauce, butter and brown sugar on the grill.
For the recipe & products used in this tutorial:
www.psseasoning.com/blogs/rec...
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At PS Seasoning, our craft is flavor. For generations, we’ve dedicated ourselves to crafting the most memorable flavor profiles and experiences. To us, it’s more than just food. No matter what you are creating, we know it will be enjoyed and remembered to the very last bite.

[@ppainterco]

I followed this recipe and process but using the No. 317 German Bologna Seasoning. This tastes like the Pennsylvania Dutch ring bologna we used to get as kids. Spot on.

[@mechanicgirlexpat945]

Salivating

[@natehoodoo6246]

Yes! You finally made a video on your Ring B.....amazing! Ordering more tomorrow!

[@PSSeasoning]

Great suggestion! We turned these into some amazing burnt ends and the rest we pickled 😋

[@craigmiller752]

Excellent video and very articulate presentation! Do you have a video, or one you can recommend, for stuffing and tying ring sausage using natural hog casings? Thank you! I liked, subscribed and can't wait for future videos!

[@markhabeck6614]

Great videos love PS seasoning just the best and your videos making it all, did the venison bacon and the bologna want to do the gyro.

[@PSSeasoning]

Thank you for watching! Let us know if you try the Gyro

[@muriadrone]

Yummy

[@PSSeasoning]

So good, and so many great ways to use ring bologna!

[@robertlong4118]

What for stuffer are u using ? Look good

[@PSSeasoning]

This is the LEM Big Bite

[@jake05444]

My casings were all at 1.6lbs rather than the 1lb stated.... Are they overstuffed?

[@jjsager1]

Can you clarify… did you leave the casing on or did you remove it when you ate it? It looked like it was removed but it was hard to be sure

[@PSSeasoning]

Yep, we removed it! They peel right off after the smoking and cooling process.

[@denzerjeremy]

If not smoking what is the cook schedule?

[@jake05444]

I would also like to know this.

[@jboody79]

Did you use Pork Belly with the beef? Thanks

[@PSSeasoning]

We used a combination of pork shoulder and trim. You could do pork belly as it has a great fat-to-lean ratio, but it's definitely more expensive.

[@backyardrebuilds4068]

oh good another add for over priced crap