German-Themed Real Homemade Bologna for 8

Ingredients and Weight:

• Pork shoulder roast: 2.5 pounds
• Bacon (thick-cut): 1 pound
• Garlic: 6 cloves
• Onion: 1 medium
• Dried sage: 1 tablespoon
• Dried thyme: 1 teaspoon
• Salt: 2 teaspoons
• Black pepper: 1 teaspoon
• Red pepper flakes: 1/4 teaspoon
• Smoked paprika: 1/4 teaspoon
• Casing (optional): 1 natural or synthetic casing

Preparation Time:

• 1 hour

Cooking Time:

• 2-3 hours

Difficulty Level:

• 3 (Intermediate)

Preparation Method Steps:

1. Grind the pork and bacon: Cut the pork shoulder and bacon into small pieces. Grind the meat and bacon through a medium-grind attachment on a meat grinder.
2. Sauté the vegetables: In a large skillet, sauté the garlic and onion in a little oil until softened.
3. Season the meat: In a large bowl, combine the ground meat, sautéed vegetables, sage, thyme, salt, black pepper, red pepper flakes, and smoked paprika. Mix well.
4. Stuff the casing (optional): If desired, stuff the meat mixture into a casing. Tie off the ends securely. This step is optional and can be skipped if you don't have a casing.
5. Cook the bologna: In a large pot or Dutch oven, bring salted water to a simmer. If using a casing, place the bologna in the simmering water. If not, form the meat mixture into a loaf and place it in the water. Simmer for 2-3 hours, or until the internal temperature reaches 160°F.
6. Cool and slice: Remove the bologna from the water and let it cool completely. Slice and serve.

Nutritional Information:

• Calories: 300 per serving
• Protein: 20 grams
• Fat: 25 grams
• Carbohydrates: 5 grams

Dish Characteristics:

• Savory and smoky
• Tender and juicy
• Can be enjoyed as an appetizer, main course, or sandwich filling
• Pairs well with German-style beers or wine

User Comments:

• "This bologna is the best I've ever had! It's so flavorful and juicy."
• "I love the smoky flavor from the paprika. It's a perfect dish for a fall evening."
• "I highly recommend stuffing the bologna into a casing. It gives it a more authentic feel."
• "I used a mixture of pork and beef and it turned out great. I also added a little bit of mustard seeds for extra spice."

Special Precautions and Tips:

• Use fresh, high-quality ingredients for the best flavor.
• Don't overmix the meat, as this can toughen it.
• If you don't have a meat grinder, you can finely chop the meat and bacon by hand.
• If you're not using a casing, be sure to pack the meat mixture tightly into a loaf shape to help it hold together.
• Let the bologna cool completely before slicing, as this will make it easier to slice cleanly.