One good thing about making your own sausage is you have some latitude to do your own thing.
Snack sticks are usually smaller diameter, sheep casings casing are a good choice if you are wanting a natural casing.
Brats and landsjaeger would be about right in a hog casing.
Bologna can go in a fibrous casing, but is not a natural casing.
Hog casings and sheep casings will vary a bit in size. A lot of casing suppliers will gauge them so you know what the size you are buying. Casing size consistency is probably more important for commercial processors looking for uniform weight and size for their product packaging.
This sounds like a stupid question but I’m making a bologna unit I added my cure but I wanted to stuff it tonight but I still need to let it sit for the night before smoking? Can I stuff it and then hold or leave it in a meat lug for the night?
Absolutely. Stuff it first and then hold overnight. If you don’t it will be very hard to stuff the next morning.
PapaSop first time making bologna we’ll see how it goes the little summer sausage is packed with red pepper!
detter22 Awesome man! I have found adding red pepper to Bologna makes it delicious, we;ve done that a few times and I love the results.