There is probably a difference in the two, so call this what you like.

 Has been a long time since I have made or tried to make some. I made some from a kit the other week and it didn't turn out well, my mistake on that one. I questioned the folks on the FB page that I am in, they gave me some idea of what went wrong on the first batch. I asked for a recipe with things that I would have, as a lot of them have these special things like powdered dextrose, sodium erythodate. So the guy in charge suggested a recipe.

 Some ingredients like savory and corriander I am not a fan of so I omitted them and added some others. Below is what I ended up with.

 I did them in the little Davey C, it took me about 5 hours, I started at 150 for a while then upped temps and I did end them at 180.

      Summer Sausage               
                  
Meat             (Pounds)   5            
Kosher Salt        (Tablespoons)   3.5            
Sugar                   (Tablespoons)   3.5            
Cure 1            (Teaspoons)   1            
Buttermilk Powder        (Cups)   0.5            
Mustard Powder         (Teaspoons)   4            
Garlic Powder              (Teaspoons)   3            
Onion Powder               (Teaspoons)   2            
Citric Acid                    (Teaspoons)   0.5            
Black Pepper              (Teaspoons)   3            
Chipotle Powder         (Teaspoons)   1            
Mustard Seeds             (Teaspoons)   2            
Ice Water                  (Cups)   1            
                  
                  
                  
                  
Grind Meat.                  
Mix spices and water together well, ( I used the Kitchenaid with dough hook )                  
Cover with plastic wrap and in the refrigerator 2 days.                  
Grind again.  (I did not do this step, original recipe called for it, I opted for a few minutes in the stand mixer.)                  
Stuff in to Casings.                  
Smoke at 180° for 3.5hours or until internal temp is 150°                  
Ice Bath for 1 hour.                  
Slice and eat it up.                  

Looks pretty tasty.  Nice project.

That is nicely done.  I tried that trail bologna way back when and I would prefer summer sausage!

That is nicely done.  I tried that trail bologna way back when and I would prefer summer sausage!

Okay what is the actual difference. I kind if always thought it was just a regional name thing.

Maybe so, and maybe I just Screwed the Pooch on the Ring Bologna.  It did not taste like other Sumer Sausage I have had.  I have always liked Summer Sausage.

Maybe so, and maybe I just Screwed the Pooch on the Ring Bologna.  It did not taste like other Sumer Sausage I have had.  I have always liked Summer Sausage.

I understand the screw up thing. I have more of those than I want to admit.

ring bologna, summer sausage, and sandwich slice bologna are three different things to me

ring bologna, summer sausage, and sandwich slice bologna are three different things to me

I agree, except for the ring bologna, never had it.
Summer Sausage has more flavor IMO.

ring bologna, summer sausage, and sandwich slice bologna are three different things to me

I agree, except for the ring bologna, never had it.
Summer Sausage have more flavor IMO.

There is also a thing here called Lebanon Bologna too which is different than the others already listed.

Love Lebanon Bologna and cheese with frenchs yellow, even better if I have the bread or roll buttered. But not the sweet Lebanon, that is horrible tasting to me.

This turned out pretty good, had some on some Ritz crackers with some longhorn cheese. everything room temp.

I will make this again, maybe work a bit more seasoning, the chipotle didn't really add any spice, I didn't want to over do it as the GF is big on really spicy.

I would be all over that, looks great.

 Picture perfect. Amazingly good looking. Wish I could have a taste.