Got a great price on pork shoulders so my weekend plans have shifted quickly. Instead of swinging flies at some hungry trout, I'll be making 3 types of sausage and a 10 lb chub of Bologna. There are worse ways to spend your Saturday then making delicious fresh sausage. Initial 3/16" grind is done and I've weighed out the meat in 4 x 10lb piles and one 5 lb pile. The breakfast sausage and Bologna will get an additional 1/8" grind. 15 lbs breakfast sausage 15 lbs Chorizo 10 lbs Bologna 5 lbs Bratwurst (Penzy's Mix, a gift from my brother - even though he knows I prefer to make everything from scratch I thought I'd give it a try) Casings are soaking, chub is soaking, spices on the counter and ready to be measured and mixed. Cheers! The last batch of Mortadella came out fantastic so I'm omitting the back fat, pistachio's and beef for a simple pork bologna. I think it's going to be great.