How to Make German Ring Bologna

- 10 lbs. pork shoulder

- 2 lbs. pork fat

- 2 tbs. salt

- 2 tsp. black pepper

- 1 tsp. garlic powder

- 1 tsp. onion powder

- 1/2 tsp. ground cardamom

- 1/2 tsp. ground allspice

- 1/4 tsp. ground cloves

- 1/8 tsp. ground nutmeg

- 1 large onion, chopped

- 2 cups water

- 2 cups red wine

- 1 cup white vinegar

- 1/4 cup honey

- 1 tablespoon of juniper berries

- 2 bay leaves

Instructions

1. Dice pork shoulder and pork fat into 1-inch cubes.

2. Combine seasonings in a large bowl and rub all sides of pork and fat cubes with the seasoning mixture.

3. Add to a large pot along with the onion and juniper berries.

4. Combine the water, red wine, vinegar, and honey in a saucepan and bring to a boil.

5. Reduce heat and simmer for 15 minutes.

6. Add the red wine mixture to the pot with the pork and fat cubes.

7. Add the bay leaves to the pot.

8. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the pork and fat are cooked through.

9. Remove the pot from the heat and let cool completely.

10. Place the cooled mixture into a meat grinder, fitted with a coarse-to-medium plate, and grind.

11. Line a 9-inch loaf pan with parchment paper and add the ground pork and fat.

12. Cover the loaf pan with plastic wrap and refrigerate for at least 8 hours, or overnight.

13. The German Ring Bologna can now be sliced and cooked. Serve immediately or store in the refrigerator for later use.

Additional Tips:

- To make sure the German Ring Bologna is cooked through, insert a meat thermometer into the thickest part of the ring and cook until it reaches 160 degrees Fahrenheit.

- If you want a more intense flavor, you can add additional seasonings, such as paprika, cayenne pepper, or dried thyme.

- German Ring Bologna can be grilled, roasted, pan-fried, or smoked.