It’s National Bologna Day — Here are 5 great recipes
It’s time to celebrate Bologna and this American is happy! So after all those national food days that mean nothing to us (who comes up with them anyway??) there’s finally one worth celebrating!
That’s right, October 24th is National Bologna Day!
Bologna is as American as apple pie. It’s the quintessential comfort food, but I bet you didn’t know there are a zillion recipes that use Bologna! Here, for your culinary pleasure, are five amazing and simple Bologna recipes!
Sugar Baked Bologna
- 1 (6 1/2-pound) all-beef bologna
- 1/2 cup Dijon mustard
- 1 1/2 cups golden brown sugar
- 1 loaf sliced white bread
- 1 jar yellow mustard
- Preheat the oven to 250 degrees fahrenheit.
- 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.
- 1 lb. bologna
- 6 hard boiled eggs
- 10 oz. pickle relish
- ⅓ cup mayonnaise
- Add bologna and hard boiled eggs to food processor.
- Pulse until roughly chopped.
- Pour bologna/egg mixture into a bowl and add relish and mayonnaise.
- Stir until combined.
- Serve on bread or toast or with crackers.
Grilled Fried Bologna Sandwich
- 1-2 tbsp. Mayo
- 1-2 T oil or margarine
- 4 thick slices bologna
- 8 slices white bread
- Yellow mustard (And any other condiments you like; mayo, sliced tomatoes, pickles, lettuce)
- Cut an X-shaped pattern in the middle of your bologna to help keep the bologna flat while it’s cooking.
- Put a skillet over medium heat and throw a pat of margarine or 1 T of oil in (If you need more margarine or oil as you’re cooking these, just throw a bit more in.)
- When it is finished, crisply and sizzly, put it on your bread.
- Put mustard or mayo on your bread and close the sandwich.
- Now put a tablespoon of mayo in the skillet and grill both sides of the sandwich.
Batter Fried Bologna Bits
- 12 ounces bologna whole
- 1/2 c seasoned flour (or season with your favorite seasonings yourself)
- 1 c cornmeal
- 1/2 c flour
- 2 T sugar
- 1 1/4 c almond or soy milk
- 1/2 t baking soda
- 2 t baking powder
- 1 1/2 t kosher salt
- 1 Egg
- Canola or peanut oil for frying
- Cut bologna into 12 (twelve) 1/2 inch chunks (Remove casing if there is one)
- Put a wooden toothpick or skewer into each.
- Dredge chunks in a half cup of the seasoned flour and let them sit there while you make the batter.
- Place a 3 1/2 quart heavy bottomed pot over medium heat and pour in enough oil to come no further that 1/3 of the way up the side of the pot.
- Start making your batter by combining the seasoned flour with the flour, cornmeal, sugar, salt and baking powder and soda.
- Add the egg and almond or soy milk and whisk to combine.
- Heat oil to about 350 to ready for frying.
- Dip the poodles and gently and carefully place them into the hot oil.
- Cook them until hot, golden brown. Serve with mustard.
Bologna Potato Soup
- 1 onion, peeled
- 2 (15 ounce) cans cut green beans, with liquid
- 1 1/2 pounds bologna, cut into pieces
- 8 potatoes, peeled and cubed
- 4 quarts water
- salt to taste
- ground black pepper to taste
- 1/2 cup cornstarch
- 1/2 cup cold water
- Place water in a 6-quart (or larger) pot.
- Bring to a boil.
- Place whole onion and bologna into the water and boil for 30 minutes, adding more water as needed.
- Add potatoes and cook until tender.
- Remove onion and add the beans.
- Whisk the cornstarch and cold water together and also add.
- Cook until thickened.
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