Poultry Bologna Recipe (Chicken or Turkey)
- Type
- Cooked sausage
- Level
- Easy
- Rating
- Rate this recipe
In this post I show you how you can make poultry cold cuts (bologna) yourself. With a moderate effort you achieve a super tasty result.
You can make the poultry cold cuts with 100% poultry fat, vegetable oil or low fat. I’ve written out all three options for you below.
I use vegetable oil in this recipe. The vegetable oil makes the cold cuts very soft. I also boil the cold cuts down in jars.
The poultry cold cuts are super easy and quick to make. It tastes divine on a fresh loaf of bread or a freshly baked roll. Perfect for poultry lovers.
But enough talk now…
Here you can find the complete poultry recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Poultry cold cuts – What do you need to make it?
Choose ONE of the four 200 g fat options: vegetable oil, poultry fat, pork back fat or inulin. The listed salt and cure amounts are for the vegetable-oil or inulin version; see the separate amounts below for the animal-fat versions.
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| lean poultry meat | 600 g | 60 % |
| partially frozen poultry stock | 200 g | 20 % |
| partially frozen vegetable oil (sunflower or rapeseed) | 200 g | |
| poultry fat (e.g. turkey fat or chicken fat/skin) | 200 g | |
| pork back fat | 200 g | |
| inulin (low-fat version) | 200 g |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 16.5 g |
| cutter aid | 3 g |
| white pepper | 2 g |
| Cure #1 | 1.5 g |
| onion powder | 1 g |
| coriander | 0.5 g |
| ginger powder | 0.5 g |
| garlic powder | 0.5 g |
| mace | 0.5 g |
The equipment to make Poultry cold cuts
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Spice grinder / mortar
To grind your spices, it is best to use a spice mill. Alternatively, a mortar is also suitable. Or you can use already ground spices. I recommend grinding them yourself.
Natural casings / jars / artificial casings
You can fill the poultry sausage into natural or artificial casings.
If you want to prepare the poultry sausage without casings, you can use jars and boil down the mixture.
Food processor / Thermomix or cutter
In your food processor, the ingredients are blended and processed into a mass. This way you can make the meat sausage yourself without a cutter. If you have a Thermomix, you can also use it for this.
Step-By-Step Instructions
Prepare the meat
Cut the poultry into pieces that fit your grinder. For chicken or turkey breast, cubes about 3–4 cm across are enough.
Partially freeze the meat
Partially freeze the meat for about 1–2 hours. It should be firm outside but not frozen solid inside.
Grind the meat
Grind the meat through the finest plate (3 mm), or a coarser one if you prefer. If using pork back fat, grind it together with the meat.
Mix the meat and spices
Put the ground meat, spices, salt and Cure #1 in the food processor and mix briefly.
Incorporate the stock
Continue processing, gradually adding the partially frozen poultry stock. It gives more flavor than water. Process until creamy.
Incorporate the fat
Gradually add the partially frozen oil. The mixture will look runny at first; keep processing until its structure changes and it binds. Important: Keep it below 12 °C.
Fill the mixture
Once homogeneous, fill into jars or casings. Keep the inside of the jars clean and leave room for the mixture to expand during processing.
Can or poach
Process jars at 100 °C for about 2 hours, then let them cool slowly. For casings, poach at 80 °C for 1 minute per millimeter of caliber.
Enjoy your poultry cold cuts
Your poultry cold cuts are ready. A regular food processor gives a fine result. A cutter makes it even smoother, but the flavor is lovely either way. Enjoy! Try poultry Fleischwurst for another poultry recipe.
Frequently asked questions
How long do poultry cold cuts keep?
How long do poultry cold cuts keep?
Once cut, they keep for about 4–5 days in the fridge. Whole, about 14 days refrigerated. Preserved in jars, keep them in the fridge and use them within 2–3 weeks. When opening: look, smell and taste!
Can I use turkey breast?
Can I use turkey breast?
Yes. Chicken breast, turkey breast or even goose works. Any lean poultry meat is suitable. Turkey gives a slightly firmer result than chicken; the flavor is a matter of taste.
Which fat should I use?
Which fat should I use?
You have four alternatives: vegetable oil for a softer bite, poultry fat to keep it all poultry, pork back fat for a classic cooked-sausage texture, or inulin for a low-fat version. I prefer poultry stock over water for a stronger flavor.
Can I use casings instead of jars?
Can I use casings instead of jars?
Yes. Process jars at 100 °C for about 2 hours, then keep them in the fridge and use them within 2–3 weeks. Poach artificial casings at 80 °C for 1 minute per millimeter of caliber. Once cut, the casing version keeps for about 4–5 days in the fridge.
Do I need a cutter?
Do I need a cutter?
No. A regular food processor gives a fine result. A cutter makes it even smoother, but a food processor works very well.
Recipe photos
Salt and cure for the fat options
The salt and cure lines in the recipe are for the vegetable-oil or inulin version (600 g meat). For the poultry-fat or pork-back-fat version (800 g meat and animal fat), use:
- 16 g salt
- 2 g Cure #1
very ice indeed.