Bologna question (beginner)

[Alan W]

I am interested in playing around with making some sausage to eat fresh and to smoke. I have always been interested in making some quality bologna or mortadella. I like ring bologna size, but also like the idea of the larger sizes. I have what may be a dumb question, but I am not finding an answer.

I see the large, 4-6", fibrous casings and was wondering how they are stuffed. I haven't see any nozzles for stuffers large enough, and was wondering if they are just stuffed by hand, rather than extruded into.

 

[chopsaw]

I use the largest tube I have . Bottom out the casing on the tube . Hold it around the tube at the end with one hand , and start crankin . It'll fill .

 

[indaswamp]

Here ya go...
http://www.lpoli.50webs.com/Tips.htm#Emulsions

 

[SmokinAl]

I do the same, only after sliding the casing on the tube all the way to the end (I buy my casings from TheSausageMaker, with one end already crimped shut with a hog ring). I have my wife crank the stuffer while I use both hands to hold the casing on the horn. When it's full, twisting the open end tight will pack the meat into the casing tighter.

Homemade bologna is the best!
Al