Discussion in 'Sausage' started by brud, Feb 20, 2016.
7 lbs beef sirloin , 3 lbs of pork shoulder most of the fat trimmed away.
1/8 plate double ground the beef
1/8 plate single ground the pork
Did it in the oven total cook 2 hrs
Looks like some good ring bologna!
Nice to see the pics of the sausage rings hanging. Just happens that I'll be running a batch of 50/50 venison/pork bologna from scratch tomorrow, and it will be the first time I'll have used those type of collagen casings. Gives me a little bit of an idea as to what I'm in for.
Good looking bologna!
MMMM, fried bologna sammies!