Big Dogs Bologna Sandwich Recipes

BIG DOG SANDWICH

Steps:

• Open the hoagie roll. Lay the brisket and pork on the bread, then add hot link to the middle. Pour the sauces on the meats; the BBQ Sauce goes on the brisket and the Mustard BBQ Sauce goes on the pork. Top with Feta Slaw and fold together to make one large sandwich.
• Preheat a smoker or oven for cooking at about 225 degrees F.
• Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
• Let sit 30 minutes, then chop meat.
• Grind beef and fat together through a meat grinder and put into a bus tub.
• Mix together garlic, sea salt, chile flakes, peppercorns, curing salt, cayenne and coriander seeds, then pour in 8 ounces cold water for even distribution.
• Add water and seasonings to the meat and toss for 2 minutes. Transfer to a plastic bag and let marinade in the refrigerator overnight.
• Put hog casings in warm salt water and let sit in the refrigerator overnight.
• Place hog casings on a sausage stuffer. Fill with filling, twisting into 6-inch links.
• Special equipment: a meat grinder; hog casings; sausage stuffer
• Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.
• Mix the mustard, honey, vinegar, jelly, ketchup, BBQ rub and Worcestershire in a 5-gallon bucket.
• Put the cabbages, carrots, feta, green onion, vinegars, pepper and salt in a large bowl and mix thoroughly until the liquid is gone.

BBQ BOLOGNA SANDWICH

Steps:

• Prepare a smoker.
• Using a large, 2-pronged fork, poke several holes into bologna. Place bologna in the smoker and smoke for 3 hours over indirect heat, or until ends of bologna start to swell.
• Pour oil into a heavy bottomed medium-size frying pan. Heat oil to 350 degrees F.
• Cut bologna into 1/2-inch to 1-inch thick slices. When oil is hot, fry bologna slices, 1 at a time, for 1 minute each. Remove each slice to a paper towel-lined plate to drain. Place each slice of bologna between 2 pieces of Texas toast, first topping with a small scoop of cole slaw and then drizzling with BBQ sauce.

BOLOGNA SALAD SANDWICHES

Steps:

• In a bowl, mix bologna, mayonnaise, relish, onion and Worcestershire sauce. Use about 1/3 cup of the salad for each sandwich, and top with a slice of cheese and lettuce if desired.

BIG DOG'S BOLOGNA SANDWICH

Steps:

• Put slice of bolonga on hot grill cut with spatula in 3-4 places to allow meat to turn up.
• Put bread on grill smooth side down,turn meat a couple times and get hot thru completley.
• With patula put meat on one side of bun lay to side.
• Add mustard or mayo, cold slice of onion, banana peppers, and tomatoe and lettuce if desired.
• Put bun together and serve.

KITTENCAL'S FRIED BOLOGNA SANDWICH

Steps:

• Slice each of the buns in half, then spread each side with about 2 teaspoons butter (can use more).
• Spray the pan with non-stick cooking spray or melt 1-2 tablespoons butter in the skillet until melted.
• Place the buns on the skillet buttered side down; leave untouched in the skillet for 1-2 minutes or until browned; remove to a plate and spread brown mustard on one or both sides of the buns (over the butter).
• Fry the bologna slices in the same skillet with a slit cut in the middle to prevent it from curling while frying turning once after it had developed that slighty burnt crispy coating on one side.
• Turn the slices over and place a slice (or two) of Swiss cheese on top, then continue to cook until the underneath part is browned and the cheese on top has melted; remove from skillet or griddle, then place the slices of cooked bologna onto each bun the top with onion slices then cover with the top part of bun.
• Delicious!