- Mar 25, 2007
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I'm looking for a PA Dutch ring bologna recipe that does not use liquid smoke or MSG. We have a smoker, so I can do that bit myself. Most of the recipes I'm finding online are for things to do with the ring bologna after you've bought it somewhere. I'm looking for a recipe that starts with, "get all the scraps off the carcass after you're done cutting roasts," type of thing.
Now, a friend gave me no less than four whole rings, and seriously--I can eat one of those every week. Made with venison, it's not nearly as greasy, so I can pretend like it's healthful. But eventually, I will run out, and there is no place to buy such a thing in Massachusetts. So I will have to cook some up.
Does anyone have a good recipe they could possibly share?
Now, a friend gave me no less than four whole rings, and seriously--I can eat one of those every week. Made with venison, it's not nearly as greasy, so I can pretend like it's healthful. But eventually, I will run out, and there is no place to buy such a thing in Massachusetts. So I will have to cook some up.
Does anyone have a good recipe they could possibly share?
