I just had to try it seeing some of the posts here, I probably haven't had any in nearly 30 years, my wife won't even have it in the house, "you don't know what's in there". I used Kutas' recipe which seems similar to the main ones posted on here except it uses onion powder instead of garlic.
I decided to also try one of the novelty cases shaped like a football along with a normal chub. I had planned to give it to my buddy for Christmas as he is a huge football and bologna fan. The idea with the casing is that it forms the meat into a football shape complete with seams and laces. All was going well until it split in the water-bath right before I was going to remove it, 154 F. I was very pissed but he will like slices just as much.
The experience went pretty well, it tastes nice but I do think I'll add garlic next time.
Stuffed and ready for smoke
(http://i293.photobucket.com/albums/mm78/ottawanitro/IMG_1943_zps8956035d.jpg)
After 2 1/2 hours of smoke and waterbath to 155 F
(http://i293.photobucket.com/albums/mm78/ottawanitro/IMG_1946_zps7bebef05.jpg)
Can't wait to fry some up
(http://i293.photobucket.com/albums/mm78/ottawanitro/IMG_1950_zpsec8cb2ea.jpg)
The bugger split on me
(http://i293.photobucket.com/albums/mm78/ottawanitro/IMG_1948_zps6c11a352.jpg)
Case removed, neat idea, didn't quite work
(http://i293.photobucket.com/albums/mm78/ottawanitro/IMG_1955_zps3cda2873.jpg)
Just wanted to say that the taste of this bologna really came alive once fried and put in a sandwich with spicy mustard.
Fried bologna. With peppers and onions! Makes me think about all the great things I ate when I lived in Buffalo.