Oven Cooked Bologna Recipes

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.

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

BAKED BOLOGNESE

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.

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!