Lebanon Bologna

Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F)Grind your meat/fat twice (once on a course plate then on a fine plate) Add the seasonings and starter culture to the meat and mix till
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Doctor’s Sausage

Follow basic emulsified sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F)Grind your meats and fat according to this recipe Chop meat, seasonings, and 1/2 the ice in a food processor-keep temp under 45FAdd the fat
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