FRIED RING BOLOGNA
Provided by Amy Thielen
Time 20m
Yield 4 to 6 servings as a graze
Number Of Ingredients 4
Steps:
- Heat a large, preferably cast-iron, pan over medium heat. Remove the casings from the ring bologna and slice on the diagonal 1/2 inch thick. When the pan is hot, add a lump of butter and a spoonful of olive oil, and then add the bologna in one layer, leaving some space between the pieces. Fry until dark pink crusty edges form on both sides. Remove from the pan, keep warm and continue frying the rest of bologna.
- Serve with crackers.
EMERIL'S FAVORITE BROWN SUGAR-CRUSTED BAKED BOLOGNA
Steps:
- Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well.
- Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
- Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
- Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
- Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard...just the way Emeril likes it!
RING BOLOGNA AND BEANS
This is a family recipe. So easy, only 3-4 ingredients (2 really, if you don't want to add onion or bacon). It tastes wonderful though, on a cold WI winter evening.
Provided by WI Cheesehead
Categories Beans
Time 32m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- In a large casserole dish, mix baked beans, onion and bacon. Add ring bologna.
- Cover and bake in oven for 30 minutes, or until heated through.
- You could also make this in the microwave on high for 10-12 minutes.
REAL HOMEMADE BOLOGNA
This is the REAL homemade bologna and it is simply delicious! My Grandmother made this and gave the recipe to my Mom, and she gave it to me! You can say it is passed down! I am not a real big fan of Bologna, but once you taste this, you will love it all over again!
Provided by DEBBIEBROOK
Categories World Cuisine Recipes European German
Time P1DT1h15m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.
- Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches.
Nutrition Facts : Calories 115 calories, Cholesterol 34 mg, Fat 8.5 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 895.6 mg
JIM LAZOR'S FAVORITE PICKLED RING BOLOGNA
My DH's first wife's family made this and he has always loved it. Imagine me calling his ex's DH for the recipe so that I could make it at home, lol!! I keep it in the fridge and it is always a hit with any one that tries it. We motorhome and I make a large jar of this before we hit the road, besides serving it as a quick appetizer my DH will eat it for lunch. Many a trip I have dragged this out of the fridge and served it as a snack to our camping group! **Please note these are the rings of bologna that you find near the packaged lunch meats in the grocery store, about 2 inches in diameter. I'm not sure of the weight of the rings exactly, I think one pound is fairly accurate.
Provided by Chef53Kathy
Categories Meat
Time 15m
Yield 1/2 gallon, 24 serving(s)
Number Of Ingredients 3
Steps:
- Skin the bologna if necessary and slice in 1/2 inch slices.
- Pack into a wide-mouthed glass jar, (I use a half gallon glass container) add the pepper flakes and COVER all with the vinegar. You might need more depending on how much you fix.
- Seal the jar and allow to sit on the counter overnight or for up to two days, then refrigerate.
- You can add as many pepper flakes as you like, the bologna will pickle and get hotter as it sits on the counter.
- Once refrigerated, the pickling process stops. I find that overnight and one tablespoon of flakes makes this just right!
Nutrition Facts : Calories 126.6, Fat 10.7, SaturatedFat 4.2, Cholesterol 21.2, Sodium 410.3, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 3.9
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