How To Make Homemade Ring Bologna - Recipe

  • Team Orange Walton's Employee Admin

    How to Make Homemade Ring Bologna
    Ring Bologna Recipe

    How To Make Homemade Ring Bologna

    Learn how to make homemade ring bologna with Walton's and Meatgistics. Read the guide and then post your questions or comments below.

    What is Ring Bologna?

    Ring bologna is similar to a normal bologna sausage but it is stuffed into a smaller diameter casings and made into a ring or semicircle. It is typically left as a ring and then sliced to eat on crackers, or cut into chunks to serve as a part of other dishes or casseroles.

    Meat Block

    7.5 lb 85/15 Lean Beef
    8.75 lb 80/20 Lean Pork
    8.75 lb 50/50 Pork Trim


    1 package Ring Bologna Seasoning Unit #4550333550
    1oz Sure Cure (packet included with the seasoning)
    2oz Smoked Meat Stabilizer1
    6oz Sure Gel Meat Binder
    1 Quart Ice Cold Water


    Grind pork trim through 3/16in grinder plate, twice
    Grind lean beef and pork through 1/8in grinder plate


    Begin mixing lean meats first. While mixing add Seasoning, Sure Gel Meat Binder (or Soy Protein Blend), Sure Cure, and Ice Cold Water. Mix for 5 minutes.
    Add ground pork trim and mix for an additional 3 minutes, for a total of 8 minutes of mixing time


    Stuff into Collagen Ring Bologna Casings. These casings need to be soaked for 15 minutes in water that has a 15% salt content and the water needs to be 15° C (59° F)


    (If you do not use a cure accelerator like Smoked Meat Stabilizer, then hold in a refrigerator for approximately 12 hours or overnight)

    Smokehouse Schedule

    120F for 30 minutes
    130F for 30 minutes (start adding smoke now and throughout entire cook cycle)
    140F for 30 minutes
    150F for 30 minutes
    160F for 30 minutes
    170F until internal meat temperature of 160F
    Shower final product or place in an ice water bath for 10-20 minutes to set the casings and cool the product

    Other Notes

    1. If you do not use a cure accelerator like Encapsulated Citric Acid or Smoked Meat Stabilizer, then after it has been stuffed into its casing hold in a refrigerator for approximately 12 hours or overnight (Return to text)
    -For Home Processors 2 Qts Will Make Stuffing Easier.
    -Place a small pan of water in the bottom of smokehouse during entire cooking cycle to help increase humidity.
    -If your smoker, smokehouse, dehydrator, or oven cannot reach temperatures as low as 120F, just start as low as possible and slowly increase the temperature over time


    Shop for Ring Bologna Seasoning

    Shop for Collagen Ring Bologna Casings

    Shop for Sausage Stuffers

  • Austin
    When making Ring Bologna or Keilbasa, at what point do you remove the casings to end up with the product as pictured for each of these “How to” recipes?

  • Team Blue Admin Walton's Employee Power User

    rjsenk I’m almost positive that still has the casing on it, not 100% though, I am going to ask Austin if he remembers.

  • Jonathon Aren’t those casings non-ediable?

  • Team Blue Admin Walton's Employee Power User

    rjsenk Yes, those are inedible collagen casings. They need to be soaked in 15% salt solution that is 15 ° C for 15 minutes before they can be used. I talked to Austin and he is almost positive that the casing was removed from this after it had sat in a cooler overnight.

  • Jonathon Thank you Jonathon. I just picked up some of your Signature Smoked Kielbasa and Cajun seasoning so I might try a 5# trial batch to see how those casings they work for me.

  • Team Blue Admin Walton's Employee Power User

    rjsenk I just made some Kielbasa here from the same seasoning, used venison and it came out amazing! If you want a tip I added pork fat that I froze, then only ground once through a 3/8" plate and then only added during the last 60 seconds of mixing. This made it where the fat was in big clumps, so once you bit into a piece of it the fat started melting right away. It’s not something I would recommend on a brat or snack sticks but I think I like it on larger diameter sausages.

    Really simple smoke schedule was:
    120° for 30 with no smoke or humidity and dampers wide open
    140° for 1 hour with smoke and humidity
    185° until the internal temp was 160°

  • Jonathon Thanks again for this and all of your answers to my questions. I will certainly give this a try. What size casings did you use when you made this?

  • Team Blue Admin Walton's Employee Power User

    rjsenk I used the Ring Bologna casings and that is what I would recommend you use. Just remember the rule of 15s with non-edible collagen casings. That is that they need to be soaked in water that has a 15% salt cnotent, for 15 minutes and the water needs to be 15°C (59° F). As long as you do that you should have no problem.

  • Hi I want to make Old Fashion Bologna, in large red Fibrous Casing . Is there any way you can post a recipe and Ingredients Id need to make it?

  • Regular Contributors

    There are several manufactures that make Bologna seasonings and I have tried two of them but have not found the exact taste I am looking for although everybody that tried my attempts loved it. If your google Trail balogna casings you will find a dark ringed 43mm aprox 18" long curved collagen non edible casing with strings attached that you are looking for. I am still searching for a recipe that will give me the taste of Troyers Trail Balogna made back in Ohio that I grew up eating. The batch mix I use is 20 lb lean meat, 5lb beef fat, 1 oz cure salt,1 lb powered milk or binder, 2quarts water and what ever spice mix u use. I grind fat 1/8", then grind meat 3/8" then thoroughly mix meat and ground fat together, then regrind the mix 1/8" then mix all spice, cure, binder with cold water and then thoroughly mix it all together and then stuff. You need to soak casing for 1/2 hour prior to stuffing and I use hog ring to crimp. I then follow gradual smoke schedule till 160 degrees.IMG_3409.JPG

  • akdave Thank you very much for the detailed instructions. I cant wait to try it out. Have a good one.

  • Can you make ring bologna out of just pork? I have a bunch of pork butts to use. Just thinking of stuffing with hod casings. Also, trying to find a knockwrust recipe using just pork. Thanks

  • Team Blue Admin Walton's Employee Power User

    mrhammer Yes you absolutely can, it might have a slightly different taste than you are used to but it is 100% fine to do. Aim for fat content of between 20-25%.

  • This looks awesome, we cannot get those casings what else could I use here in South Africa, We have plastic, fibrous, collagen, cellulose and hog and sheep casings

    Stay safe all

  • Team Blue Admin Walton's Employee Power User

    You can use collagen, which is what those are, they are the inedible kind that must be soaked in 15°C water, that is 15% salt for 15 minutes (rule of 15s) and peeled before consuming. You can also use hog just don’t go over 2 feet for the total length of one “run”. Sheep is probably too small and fibrous probably has too big of a diameter in the lengths you would be looking for. However, if you can find a 1-1.5 inch diameter in a 20+ inch length you could us those too!

  • Great will give that a try once lock down is finished we were due to finish on Friday 17th April but this has already been extended to end of April so hopefully 1st of May life as normal can resume, also we cannot buy and liquor since shut down(a daft decision if you ask me).
    Keep safe all

  • Team Orange Power User Masterbuilt

    That’s cruel and unusual punishment.

  • Agreed I hope it end end April holding thumbs
    Stay safe all

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