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
OLD-FASHIONED HOMEMADE BOLOGNA
Old world-style bologna with a hint of smoky garlic flavor. Excellent on sandwiches, or served with cheese and crackers.
Provided by Katie Berry
Categories Snack
Time P1DT4h
Number Of Ingredients 7
Steps:
- In the bowl of a food processor or stand mixer, combine all of the ingredients until smooth. Transfer the bowl to the freezer for 10 minutes before proceeding.
- Remove the bowl of meat from the freezer and divide the mixture in half. Using damp hands, form each half into a log. Compress it tightly as you work. Wrap each log in plastic wrap and use twist-ties to secure the ends tightly. Refrigerate flat for 24 hours.
- Preheat oven to 300° F / 150° C / gas mark 2.
- Remove plastic wrap from meat and carefully transfer both logs to a baking rack propped over a rimmed baking sheet. Bake for 30 minutes, turning halfway through.
- Reduce heat to 250° F / 125° C / gas mark 1 and cook an additional 2 to 2½ hours to an internal temperature of 160° F. Remove from oven and allow to cool completely. Refrigerate up to 3 days. May be frozen for longer storage.
Nutrition Facts : ServingSize 1 serving, Calories 110 kcal, Carbohydrate 1 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 113 mg, Sugar 1 g
EMERIL LAGASSE'S BROWN SUGAR-CRUSTED BAKED BOLOGNA
Emeril Lagasse's Brown Sugar-Crusted Baked Bologna
Provided by The Rachael Ray Staff
Number Of Ingredients 6
Steps:
- Preheat oven to 250°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
- Make sandwiches on fresh white bread with yellow mustard
- just the way Emeril likes it!
BAKED BOLOGNESE
Provided by Dave Lieberman
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the tomato sauce:
- Preheat oven to 350 degrees F.
- Add oil to large skillet over high heat. Add ground beef and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. Add tomatoes and season, to taste, with sugar, salt and pepper. Simmer for 10 minutes.
- For the bechamel:
- In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the bechamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly.
EGGS IN BOLOGNA CUPS
I remember helping my Mom making these when I was little. I have always liked the combination of bologna and eggs. This is a simple little breakfast that low carbers can appreciate too. For some variety, cheese can be sprinkled over the top or the eggs can be whisked with onions, peppers, etc. before filling the cups.
Provided by Mercy
Categories Breakfast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Fry the bologna in a skillet until the center puffs up, about 1 minute (Mom always called them bologna hats or sombreros).
- The microwave works also, but keep an eye on them so you don't end up with bologna jerky.
- Insert the bologna cups into the cups of a lightly greased muffin tin.
- Break one (1) egg into each bologna cup and top each egg with 1 teaspoon of milk.
- Sprinkle with salt, pepper and paprika.
- Bake at 375°F about 15 to 20 minutes or until the eggs are set.
Nutrition Facts : Calories 323.7, Fat 25.7, SaturatedFat 9.6, Cholesterol 404.8, Sodium 751.8, Carbohydrate 3.4, Sugar 0.4, Protein 18.6
SMOKED BOLOGNA
Provided by Susie Bulloch (heygrillhey.com)
Time 6h10m
Number Of Ingredients 4
Steps:
- Preheat your smoker to 225 degrees F. I like a good hickory or apple wood for smoke.
- Using the tip of a sharp knife, score the bologna about 1/8th of an inch thick in a diamond pattern on all sides of the bologna.
- Slather the bologna chub with the yellow mustard and then sprinkle all around with the sweet rub, opening the slits slightly with your fingers to get that seasoning into the cuts you just made.
- Smoke with the lid closed for at least 3 hours, but up to 4 hours. Bologna is pre-cooked, so you're just going to the amount of color and smoke flavor on the outside of your bologna that you like.
- During the last 30 minutes, brush on all sides with the BBQ sauce.
- Slice warm into small cubes and serve as an appetizer or chill completely and slice as thin or thick as you like for smoked bologna sandwiches.
BAKED BOLOGNA
Steps:
- Preheat the oven to 200 degrees. Using a sharp knife, score the top of the bologna several times. Season the bologna with salt and pepper. Place the bologna on a roasting pan. Bake the bologna for 6 to 7 hours, or until the outside of the bologna is completely charred. Remove the bologna from the pan and place on a large platter. Serve the bologna hot with rolls and whole-grain mustard. This recipe yields about 24 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B02 broadcast 01-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 03-16-1998 Recipe by: Emeril Lagasse
Nutrition Facts : Calories 461 calories, Fat 37.0913458333333 g, Carbohydrate 1.37616875 g, Cholesterol 110.133333333333 mg, Fiber 0.00552083333333333 g, Protein 28.56228125 g, SaturatedFat 12.8428708333333 g, ServingSize 1 1 Serving (187g), Sodium 2210.1425 mg, Sugar 1.37064791666667 g, TransFat 2.03469583333334 g
OVEN COOKED BOLOGNA
Steps:
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN : 1. CUT BOLOGNA INTO 1 3/4 OUNCE SLICES. 2. PLACE 27 SLICES BOLOGNA ON EACH PAN. 3. BAKE 15 TO 20 MINUTES OR UNTIL BROWNED. : NOTE: 1. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 5 MINUTES ON LOW FAN, OPEN VENT. 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: L11700 SERVING SIZE: 2 SLICES ( From the (actually used today!). Downloaded from G Internet, G Internet.
Nutrition Facts : Calories 0 calories, Fat 0 g, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 1 Serving (109g), Sodium 0 mg, Sugar 0 g, TransFat 0 g
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!
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