I made these Wisconsin style brats Monday from a recipe I found on here by Nepas. They are awesome. Natural hog casings. Here's a smoker shot with the amnps going with apple dust. In the back is a roll of Bologna. Here's a shot of the bologna cut. And a cut shot of the sticks. I used a seasoning mix from a company named Con Yeager Spice Co and it was called Dutch Country Sweet bologna #780. Everyone who has tasted it loves it. I use my co workers as guinnea pigs and they say it's the best yet. It's not exactly Lebanon, but it's close. I made a 6lb batch and used 4lb of venison to 2lb of 73/27 ground beef,2 cups of the seasoning with 1/2cup of soy protein binder, 2cups approx. brown sugar, and a tsp per lb of ECA,1 1/2 tsp of cure #1, and a cup of water. This is a pretty easy way to make sticks and bologna. I stuffed into 21mm collagen for the sticks and a collagen middle18"L for the bologna.