Recipe courtesy of The Spoon Trade
Recipe courtesy of The Spoon Trade
Episode:
Coast-to-Coast Comfort
Fried Bologna Sandwich
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- Level: Advanced
- Total: 6 hr 15 min (includes chilling time)
- Active: 1 hr 40 min
- Yield: 4 to 6 servings
- Level: Advanced
- Total: 6 hr 15 min (includes chilling time)
- Active: 1 hr 40 min
- Yield: 4 to 6 servings
Ingredients
Spices:
Bologna (Maple Cured Country Style):
American Cheese:
Dijonnaise:
Serving Suggestions:
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Directions
Special equipment:
a circulator or sous vide machine; a stand mixer with a meat grinder; a sausage stuffer; butcher’s twine- For the spices: Place the milk powder, smoked paprika, white pepper, allspice, garlic powder, nutmeg and coriander in a sifter and sift into a bowl; mix well.
- For the bologna: Bring 1/2 cup water to a boil in a pot, then add the salt, pink salt and syrup and mix well. Pour over the pork and pork fat, then mix well and cure for 1 hour in the fridge. Set up a circulator or sous vide machine to 180 degrees F (lid on).
- Set up a meat grinder on a stand mixer with a medium die. Grind the pork and fat (lift it out of its bowl to retain the curing liquid) into a bowl. After all the meat is ground, add the remaining liquid to the ground meat in the bowl (every last drop counts.) Refrigerate 10 minutes.
- Place the bowl with the ground meat on the mixer and add the spice mix. Mix on speed 1 for 10 seconds. Scrape down the sides and bottom of the bowl with a spatula to ensure that none of the spice mix is clumped up and not being mixed in. Measure 3/4 cup water in a 1-quart measuring cup. Add a scoop of ice to the water and strain directly into the ground meat mixture. Mix 30 more seconds on speed 1, then 20 seconds on speed 2, then 10 seconds on speed 3; refrigerate. Scoop a small amount and bake until just cooked, to test the emulsion and seasoning.
- Set up a sausage stuffer and pump the meat into two 4-inch casings. String up and poach in the circulator for 2 hours. Place in an ice bath for 2 hours. Remove from the casing and slice to the desired thickness. Reserve.
- For the American cheese: Meanwhile, heat the milk in a pan to a simmer with the sodium citrate. (Do not scorch or overheat the milk.) Remove the gelatin from the water and squeeze dry, then add to the milk and whisk. Place the Cheddar in a stand mixer with the milk powder, salt, smoked paprika and cream of tartar. Turn on the mixer and slowly pour in the milk until all the milk is added. Stop the mixer and scrape down the bowl. Mix until extremely smooth, a few more seconds, then pour into a saucepan. Heat until just pourable. Using a 1/4 cup measuring cup, pour out 3 1/2-inch pools of cheese on a sheet pan. Chill until cold all the way through or overnight.
- For the dijonnaise: Mix together the mayonnaise and mustard, then reserve.
- Place thick slices of homemade bologna on a high-heat flattop or griddle with butter and cook for 2 minutes on each side. Butter the brioche buns and toast on the griddle for 2 minutes. Place the bologna on a baking tray, then top with the American cheese. Place under a salamander or broiler for 30 seconds. Plate the buns, add a spread of dijonnaise, then top with the bologna and cheese, more sauce and the bun tops. Serve with a side of your favorite dill pickles, fries or salad.
