Brown Sugar Coated Bologna Recipes

EMERIL LAGASSE'S BROWN SUGAR-CRUSTED BAKED BOLOGNA

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!

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.

BROWN SUGAR-GLAZED BACON

Steps:

• Preheat oven to 350 degrees. Line two 10-by-15-inch rimmed baking sheets with parchment paper; place a wire rack on top of each sheet. Arrange bacon in a single layer on the 2 racks. Evenly sprinkle with pepper and sugar.
• Bake until bacon is crisp and browned, rotating sheets halfway through, 30 to 35 minutes. Pat dry with paper towels.

BROWN SUGAR BOLOGNA ROLL

Steps:

• Preheat the oven to 250 degrees F. Line a large roasting pan with aluminum foil.
• Using a small sharp knife, score the top of the bologna to form a diamond design, cutting about 1/4-inch deep.
• 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 half of 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 assemble sandwiches on fresh white bread with yellow mustard.

BROWN SUGAR COATED BOLOGNA

Steps:

• Place bologna roll in a medium roasting pan.
• Score the top of the bologna roll in a diamond pattern.
• Cover the entire roll with mustard
• pat on the brown sugar, being sure to cover the whole roll, ends and all.
• Bake at 250 for 5 hours.
• Gently roll the bologna slightly every hour to assure it doesn't burn on the bottom.
• Let cool, then slice and serve on fresh white bread with yellow mustard.

BARBECUED BOLOGNA

Steps:

• Prepare your cooker to cook indirectly at 235 degrees F using medium cherry wood for smoke flavor.
• Slice off a thin piece off the bologna lengthwise so it has a flat bottom and won't roll around. Score the top in a series of thin slashes in a diamond pattern. Season the bologna liberally with the barbecue rub. Put the bologna in the cooker and cook for at least 3 hours but up to 5 hours. It's already fully cooked, so the recipe is very flexible, but as it cooks longer it will get smokier and develop a better outside crust.
• Transfer the bologna to a cutting board. Tent loosely with foil and let rest for 5 minutes. Slice to serve.
• This rub is a little more complex than Barbecue Rub #67 and has great color as it cooks on the food. I like to put this one in the food processor until it's finely ground. It makes for a smooth texture but also takes care of breaking up the lumps in the dried brown sugar. You may want to dry the sugar the day before. This preparation is a little more complicated, but don't be afraid to use on whatever you're cooking.
• Combine all the ingredients in the bowl of a food processor fitted with a metal blade. Process for 15 seconds. The rub may be stored in an airtight container in a cool place for up to 6 months.

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!

BROWN-SUGAR BANANAS

Steps:

• In a small bowl, whisk together honey, brown sugar, and 2 tablespoons water; set aside. Melt butter in a skillet over medium-high heat. When foam from butter subsides, add bananas in a single layer; cook, flipping once, until dark brown, 7 to 9 minutes total.
• Add reserved honey mixture; cook 45 seconds and serve immediately. Cooled bananas can be refrigerated in an airtight container up to 1 day. Reheat over medium-low before serving.