Thanks all, This is the second emulsified sausage we have tried making. We did some hot dogs last spring.
After stuffing we let it smoke over hickory for about 4.5 hours slowly raising the temp long the way Max cooker temp was 180
The flavor is nice and mild, Seems like it will be a good base recipe to experiment with... Here is the link: http://lpoli.50webs.com/index_files/Ring%20Bologna.pdf
I ate a little cold with my breakfast and we are having fried bologna sandwiches tonight. (Wife is pregnant so following orders on reheating all meats...So its the only way she will try it right now)