Mixed up the recipe for venison bologna today, (Not summer sausage)stuffed the casing and cooking it off in a water bath. Recipe makes 10 lbs but mine came out to 11 1/2 lbs. Smells just like good bologna.




After stuffing Im cooking in a water bath at 180 degrees until it reaches an internal temp of 155 F. Got a digital temp gauge stuck in the end and a thermometer in the water to control temps. Cant wait until its done! h.h.