How To Make Bologna | Beef And Garlic Bologna | Easy Recipe | Homemade Charcuterie Homemade Sausage

I always love charcuterie and for this homemade sausage I decided to make a beef and garlic bologna. I finished it off in the sous video cooker and had a few problems, but over all it was a good smoked sausage. Thanks for watching and please share my video of "How To Make Bologna | Beef And Garlic Bologna | Easy Recipe | Homemade Charcuterie Homemade Sausage".
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Chef Johnny
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[@demetricehenderson5991]

Homemade Bologna,,,,,,, Yeah, Thumbs Up!!!!

[@TexasStyleCuisine]

Demetrice Henderson Thanks for watching.

[@TRTGCbyjroed]

I saved this recipe to my favorites ..Great recipe Chef Johnny. I like to cook my sausage Sous Vide too. I had the same problem with the fat rendering like your did. So now I start with a much lower temp and gradually increase the heat....... no more issues. Thanks for sharing your ALWAYS delicious sausage recipes. Be Blessed and have an awesome day my friend.🙏🏽🖐🏽😄

[@TexasStyleCuisine]

The Roed to Good Cooking Josie so glad you liked them. I did some summer sausages the other day and they did fine when I started lower.

[@Mike-gb2xb]

Definitely need to put this on supermarket shelves. Would love to have this with grits and eggs.

[@TexasStyleCuisine]

SweetTreatswithMike a great idea. Thanks for watching

[@CookingwithStephennJacklyn]

Hey Chef Johnny!...that Bologna looks good to me I don't eat Bologna because of the brand's we get here in Trinidad & Tobago but man when I use to go on holidays with my parents to visit my grandpa in New York as a little boy in the 70s I ate Bologna almost everyday. Wish you could of send me some of what you made cause I know this one has to be delicious cause its homemade of course thanks for sharing all your knowledge I really appreciate that. Have a great mid week you and your family.

[@TexasStyleCuisine]

I tell ya eating bologna with cheddar cheese is some great memories for me. They make it that much better. Thanks for watching.

[@craigbrown5359]

Looks good!!!

[@TexasStyleCuisine]

Thanks

[@NorthTexasBBQAddicts]

Cool video chef!!!

[@TexasStyleCuisine]

What's New BBQ Thanks buddy

[@nicolenew1708]

THANK YOU.

[@TexasStyleCuisine]

Thanks for watching

[@dwaynewladyka577]

I'm with you on having more garlic, as I think you can't have too much garlic. I thought it was a nice attempt at making that bologna. Cheers, Chef Johnny!

[@TexasStyleCuisine]

Dwayne Wladyka Thanks

[@danh7804]

cant wait for round two i have old moose thinking sandwich meat like this

[@TexasStyleCuisine]

Dan H I have some summer sausages coming out in the next couple of weeks and it was excellent with some jalapeños and cheese in it b

[@danh7804]

@@TexasStyleCuisine oh hell ya we speak same language..

[@mrlikwid100]

Texas? you look like a retired Floridian.LOL,I enjoyed the video.

[@TexasStyleCuisine]

Never even been there. Thanks for watching.

[@Hyltran]

I tried this recipe and I ate the sausage on a slice of white bread. It was good I recommend this recipe. Thank you CJ for a great video and a great recipe.

[@TexasStyleCuisine]

Håkan Persson glad you enjoyed it. Thanks for watching and for the comment.

[@soliscrown1272]

Nice video. I think it looked pretty good.

[@TexasStyleCuisine]

Thanks, I do apprecte it

[@yogibear5809]

Just bought a grinder & sausage stuffer. Think I will give this a go. I would like to find a beef hot link recipe like Doc’s or Pittsburgh hot links

[@TexasStyleCuisine]

Tom Jones I have a hot link recipe somewhere. Let me look for it. Thanks for watching and enjoy that new equipment.

[@jonc.swansonakatioloco43]

Will have to give it a try. Thanks Chef!!! When you say more garlic, about how much more?

[@TexasStyleCuisine]

Jon C. Swanson aka Tio Loco I think I would add 3-5 more tablespoons and then test it. Thanks for watching.

[@SDSBBQs]

Chef... aside from reducing the amount of fat you add I don't think you'll reduce the render with lower heating if you'll still be warming it up to start rendering the fat.

[@TexasStyleCuisine]

If you move slower it does not seem to render as much. I did some summer sausage last week. I started it at 120 then gradually bumped it up and it was fine. I will do that with the bologna next time. Thanks for watching.

[@SDSBBQs]

@@TexasStyleCuisine Hmm... learn something new everyday

[@sonicmagnus5312]

i would much rather this tasty dish as opposed to Barilliam Bologna

[@TexasStyleCuisine]

Thanks for watching

[@seannewhouse1943]

With me bologna is like Ugh unless fried well done I can handle it and I like meat well done anyway do like those bologna sandwiches when you put lettuce and tomato and all that on it I don't know what they do with me these days with the processing like I'll buy these burgers and it's like I'm spitting out 3/4 my damn meal gets me really pissed they get the sinews and everything in there

[@TexasStyleCuisine]

nothing wrong with a good fried bologna sandwich. Thanks for watching.

[@sfs122450]

Far too coarse of texture for bologna. I think the farce was inadequately mixed and the myosin extraction was inadequate. Try a food processor or a buffalo chopper next time.

[@TexasStyleCuisine]

Thanks for the tips. It was mixed very well and it was very sticky so the protein extaction was fine. I do not have a buffalo chopper so that is out and with food processor It never seems to get chopped enough. I went once through the large plate and once through the small. Next time I will go another time through the fine plate on the grinder. Like I said in the video, the flavor was good but it was dry. So next time I wll add a little more fat grind more and add water to make for of an emulsion. Thanks for watching.

[@Hyltran]

When I make sausages, I always use the electric whisk to create a good sausage consistency. I usually make twenty pounds but I never whip more than five pounds at a time. Because otherwise I would ruin my little electric whisk.

[@horrorman9]

Dang it! I don't own one of those Hurdy Grudy mixer thing. I'm out.

[@TexasStyleCuisine]

Mixing it by hand is just fine. I have mixed hundreds of pounds of sausage by hand before I got the mixer. Thanks for watching I sure do appreciate it

[@teddysalad8227]

Try adding some lips and lungs and organ meat. It works for Hormel.

[@TexasStyleCuisine]

Zippy The Clown lol I will try to remember that next time.