Bologna Spread Recipes

CLASSIC GROUND BOLOGNA SANDWICH SPREAD

Steps:

• Remove the casing and grind the bologna in a grinder.
• In a large bowl, mix the ground bologna, sweet pickle relish, Miracle Whip, Sugar, and Pepper. Serve on soft bread or crackers.

BOLOGNA SALAD SANDWICH SPREAD II

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool and peel.
• In a food processor, place eggs, bologna and sweet pickles. Blend to a spreadable consistency.
• Transfer mixture to a medium bowl. Mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. Cover and chill in the refrigerator until serving.

BOLOGNA SALAD SPRED

Steps:

• Combine all ingredients in a large bowl.
• Serve immediately or store in an airtight container. Flavors blend and taste better after sitting in the refrigerator - so a great make-ahead snack or for get-togethers.

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.

BOLOGNA SPREAD

Steps:

• Cut the bologna and cheese into large chunks.
• Using a meat grinder, grind the bologna, cheese, and eggs into a large bowl.
• Add Miracle Whip and pickle relish and stir until mixed well.
• Serve on crackers or make a sandwich with the spread.

THE GOOD, THE BAD, THE BOLOGNA

Steps:

• Brush one side of each piece of bread with the butter. Cook on the buttered sides on a griddle on medium-low heat until golden, then rub the golden side of each piece with the garlic.
• Using the tip of a sharp knife, score the bologna with crosshatches, about an inch apart and 1/4-inch deep, rotating as you score to get all around the outside of the bologna. Slice the bologna into four 1/2-inch-thick slices.
• Heat a grill pan to medium-high heat and grill each side of the bologna until grill marks form, 4 to 5 minutes per side, basting with a thick layer of BBQ sauce before and after flipping. Bologna is done when there are charred grill marks on each side and the BBQ sauce has caramelized.
• Place a slice of grilled bologna on the untoasted side of a slice of Texas toast, then top with a few pickle slices, a pile of the Fennel Slaw and some fried onions, then top with a slice of Texas toast, toasted-side up. Repeat to make 3 more sandwiches.
• In a medium saucepan over medium heat, add the butter until melted, then add the onion, salt, and a few grinds of pepper. Saute until the onions are softened, 4 to 5 minutes. Add the tomatoes, molasses, vinegar, mustard, Worcestershire sauce, garlic, chipotle pepper, adobo sauce and liquid smoke and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring often, until the sauce is thickened, about 45 minutes. Season with salt and freshly ground black pepper. Remove from the heat and let cool slightly, then blend until smooth. Let cool to room temperature.
• In a medium bowl, whisk to combine the yogurt, olive oil, honey, mustard, orange juice, zest, salt and pepper. Stir in the fennel, carrots and chile and toss to coat. Taste and adjust salt and pepper. Set aside for serving.

PICKLE AND RING BOLOGNA SANDWICH SPREAD

Steps:

• Using a grinder, grind up and your bologna and all your pickles in a bowl.
• next add about 5 tablespoons of light mayo , or more to your taste, and mix well.
• finally enjoy on your favorite bread, or stuff in pita pockets for quick and easy snacks.

REAL HOMEMADE BOLOGNA

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.

BOLOGNA SPREAD

Steps:

• Grate bologna and sweet pickles.
• Add small jar of pimientos and Miracle Whip to spreading consistency.

BOLOGNA SANDWICH SPREAD

Steps:

• Run bologna and cheese through food processor or meat grinder.
• Stir in chopped sweet pickles and miracle whip.
• Season to taste.
• Store in covered container in refrigerator for no more than 5 days.
• Chopped boiled eggs can be added, but shelf life will be decreased.

OLD FASHIONED BOLOGNA SALAD

Steps:

• Combine all the ingredients together.
• Cover and chill until ready to use.
• Makes about 1 quart of spread.

SANDWICH SPREAD

Steps:

• Place the bologna in food processor, and pulse until smooth. Transfer to a medium bowl. Stir in mayonnaise and pickle relish.

BOLOGNA SALAD SANDWICH SPREAD I

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Grind the bologna and eggs in a meat grinder with a medium blade.
• In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.