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香肠介绍

每千克肉的组成

每千克肉的配料

制作指引

1. Grind meats through 3/16” plate (5 mm). Keep lean meats separately from fat trimmings. Refreeze again and grind through 1/8” (3 mm) plate.
2. Mix lean beef with all ingredients adding ⅓ (50 ml) of cold water. Add lean pork and ⅓ of cold water and mix well. Add fat trimmings and the last ⅓ of water and mix everything well together.
3. Stuff firmly into 40-60 mm beef middles or fibrous casings. Form 18” (40 cm) long sections. Use butchers twine to reinforce the ends and form a hanging loop.
4. Hang on smokesticks for one hour.
5. When sausages feel dry to touch, apply hot smoke 50-60º C (120-140º F) for 2 hours.
6. Gradually increase smokehouse temperature to 70-77º C (160-170º F), until internal meat temperature reaches 154-158º F(68-70º C). This should take 45-60 minutes or more depending on the size of casings.
7. Shower with cold water for about 10 minutes.
8. Hang for 2 hours at room temperature and then place in a refrigerator.

1. 用3/16英寸（5毫米）板研磨瘦肉和肥肉。保持肥瘦肉分开。重新冷冻，用1/8英寸（3毫米）板分别再研磨一次。
2. 把所有配料混合到研磨过的瘦牛肉并加入⅓（50毫升）凉开水搅拌均匀。再往瘦牛肉混合物加入⅓的冷水拌匀。最后加入脂肪辅料和最后⅓的水混合好一切。
3. 紧紧地灌进40-60毫米的牛肥肠肠衣或人造纤维肠衣，每18英寸（40厘米）长一节。用麻线绑紧两端并用屠夫钳勾起形成一个挂环。
4. 挂在烟枝上干燥一小时。
5. 当香肠干得差不多时，用热烟50-60°C（120-140°F）烟熏2小时。
6. 把烟熏温度逐渐提高到70-77°C（160-170°F），直到内部温度达到154-158°F（68-70°C）。这应该需要45-60分钟或者更多，这取决于肠衣的大小。
7. 用冷水淋浴约10分钟。
8. 挂在室温下2小时进一步降温，然后放入冰箱保存。

注意

　　There are many varieties of bologna which are made the same but stuffed differently:
　　Long bologna - stuffed in beef middles, smoke for 1-2 hours.
　　Ring bologna - stuffed in beef rounds, smoke for 2-3 hours.
　　Large bologna - stuffed in beef bungs, smoke for 3 hours.

　　博洛尼亚香肠有不同的品种，它们制作一样但灌装不一样：
　　长博洛尼亚香肠 - 灌进牛肥肠肠衣，烟熏1-2小时。
　　环博洛尼亚香肠 - 牛拐头肠衣（盲肠），烟熏2-3小时。
　　大博洛尼亚香肠 - 牛肉桶塞肠衣，烟熏3小时。

Senvi承汇天然肠衣