Michigan State University Extension
Preserving Food Safely - 01600626
10/13/97

### COUNTRY STYLE BOLOGNA

        17 lb. lean meat

        3 lb. pork fat

        1 quart cold water

        3/4 cup + 2 tablespoons salt

        4 1/4 cups nonfat dried milk

        3 tablespoons sugar

        2 tablespoons cure dissolved in 1 lb. cold water

        8 teaspoons ground coriander seed

        5 tablespoons ground white pepper

        Grind  lean meat and pork fat through a 1/2-inch plate,

    season,
     mix  and regrind through a 1/8-inch plate.   Mix  6

    minutes
    and stuff into fibrous or natural casings.  Hang the

    sausage
    in a  185  degrees  Fahrenheit  smokehouse until the

    internal
    temperature reaches 152 degrees Fahrenheit.  Remove

    sausage
     from  smokehouse  and immediately  place it in cold

    water
     until the internal sausage  temperature  is 90 to 100

    degrees
    Fahrenheit.   Hang  the sausage  at room temperature

    for
    about 1  hour before refrigeration.

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