I got my Smokehouse finished about a month ago, so it was time to put some sausage in it. (Smokehouse build can be seen here http://www.smokingmeatforums.com/t/232482/new-smokehouse-build-finished ) I have been stocking up on pork butts and chuck roasts every time they go on sale for the past 6 months. Started last Friday night with the butchering, ground, mixed, and stuffed on Saturday, and then smoked it all on Sunday. All in all, everything went as planned. Finished up Sunday evening with 20lbs of ring bologna and 20 lbs of kielbasa. We will give out sausage and cheese gift bags for Christmas to our close friends and family, and keep what is left. Running the pork through on the first grind The second grind for the bologna Bologna stuffed and in a cooler for the night. I don't have a fridge big enough for 40 lbs of sausage. Got it all in the smokehouse Getting ready to pull it Another view Hung them in the smokehouse at 110* for an hour with the intake and exhaust open to dry the casings, and then bumped the heat up incrementally over the next 7 hours with smoke from my A-maze-N smoker tube. I finished it off at 170* in the smokehouse until the internal temp on the sausage hit 152*. Hung in the house for an hour to bloom after an ice bath to stop the cooking. Bologna turned out really well. Not very good lighting. Makes this look much lighter in color than it is. Kielbasa turned out really well also. Thanks for looking!