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.

Mmmm, make me a sammich h.h.
I'm HONGREE!

No kidding! Recipe please??

Sounds great, HH.

Lets see, do you guys want one or two sammy's? What fix'ns you want on them??....

Recipe is here http://www.sausagemaker.com/bologna.aspx

I used venison instead of beef and a water bath instead of a smoker. I added 3 Tablespoons of Wrights Liquid Smoke since I didnt smoke it. If you decide to try this word of caution is do small batches in the food processor. The water bath keeps the outside rind from getting hard and makes a better finished product. Ive got a slicer and will post up some pic's tomorrow of the finished slices....h.h.

Never had it.

Sliced one of the rolls today and made a sammich.......I put on a couple slices of home made dill pickles, a slice of garden tomato and mayo....very good tasting! Next time I will add a some more spice and a little more smoke. h.h.

Looks tasty!