Bologna Sausage (Cooked)

The ground meat mixture can be prepared, seasoned, and refrigerated overnight before stuffing into casings. This actually improves texture as it allows time for salt to fully extract proteins. Stuff casings the next day and cook immediately, or freeze unstuffed mixture for up to 1 month.

Once cooked and cooled, wrap the bologna tightly in plastic wrap or butcher paper and refrigerate for up to 2 weeks. For longer storage, vacuum-seal and freeze for up to 3 months. Thaw in refrigerator overnight before slicing. The sausage is ready to eat cold or can be sliced and pan-fried.