I love Bologna especially fried.

I decided to try and make my own. Getting the emulsified texture is difficult if not impossible without high dollar equipment.

So I went with a blend called German Bologna, it is supposed to be on the course side, but not course like summer/salami.

Turned out ok, but not my fav, back to th drawing board.

Before.



After

Damn. Love me some fried bologna sammiches. Wheat bread. Hot mustard and red onion.

Of course I like bologna! Besides being delicious, anyone who doesn't like it will be eternally haunted by the ghost of Artie Donovan.

Looks tasty.

Yeah, beef baloney, in a sammich with a slice of American cheese and mayo.

Sometimes.

Mortadella better.

Italian bologna with black pepper and lardons in it.

Still prefer it.

I have been told that we are going to Smoke/BBG one of these 10 pound chubs at deer camp in a few weeks.

Never done it, will be interesting.

It’s been on my list for years, time to just go for it. Thanks for the reminder

Fried is my favorite

I’ve been an exec chef for over 30 years, but I’ve never made it either. Some stuff I just like to buy. Let us know how it comes out.

Ain’t an Italian if it don’t have mortadella on it.

That looks good! I may try some with deer meat this year.

I have bought home made bologna from a local restaurant. It looked like uncooked hamburger patties. Delicious cold or fried.

Yep love it in a sandwich with mayo and cheese.

A fried bologna sandwich with cheddar cheese, tomato and mustard is a fine lunch.

I'm more of a braunschweiger guy myself.
But that looks tasty.

German Bolagna is good. More like salami.

Regular Baloney is terrible. Can't stand the taste or texture. Those of you who put peanut butter on your baloney sammich need put on the watch list.

Liverwurst and Baloney are about equals. May as well be eating headcheese.

My dad used to eat that schit with a spoon or a huge gob on a cracker. I tried to like it, I really did , can’t do it

At the resort where I have my camper, every Friday night they have a meat raffle. I won the last raffle of the night. It was sausage and liver-wurst of all things.

We opened the liver-wurst and passed it around, it tried, I really did, but that stuff still sucks to me.

I guess it’s one of those items you either love the schit out of it, or you hate it, kinda like Liver-n-Onions.

Headcheese is good if you make it yourself with pork butts and gelatin, and leave the brains in the garbage can.

Girls like the bologna pony

I had four flavors of cheesecake for breakfast, now it's 2:30 and still no lunch. I'd even eat bologna right now.

smoked bologna is very good
Fried is good as well

Yes sir, braunschweiger is way better than bologna. Made with rye bread, mayo, sweet onion and sharp cheddar and a splash of Frank's Red Hot.

Looks good, but if you don't like it, slice it fairly thick and go out one night and throw the slices at whores. I used to do that in HS and it's a lot of fun.

Yessir.

I love the schit out of it

yum. what mix did you use? You have quite enviable processing equipment!!!

jelly!!

Now that's what I'm talking about. You're making me hungry.

Yep

it better be good at $9/lb (Nampa Fred Meyer ) , how much do you pay?

Sammich with a thick slice of bologna, American cheese, onions and ketchup.
Pairs nicely with Buffalo Trace.

My buddy won't eat a baloney sandwich without Ballriech's (local brand) chips on it.

Sounds a little high. Like 1 or 2$ a lb too high, but everything’s up and deli meat has never been particularly cheap.

I’d be surprised if anybody was charging less than 5.99 lb for liverwurst. And that’s typically the ‘cheap’ schitt.

I did at one time, haven’t had it in many years

I think you misread the title. It says bologna, not pussy.

I like it fried with scrambled eggs & grits

Nope, can't stand the stuff. Don't like potted meat or vienna weenies neither.

Alabama Wheel Sandwich

F a g !

Have had many sandwiches but i like it fried lunch or breakfast.

That looks like it should be a hit at camp.

Fried bologna is good, never tried smoked but that should be real good.
And it just occurred to me that I've never tried to grill a thick piece.
Anyone ever give that a try?

Fried bologna with mayo lettuce and tomato on white bread is cracker heaven. Grew up poor white country, we ate a lot of fried cloth bologna.

Without question.

I like it enough that I may or have bought it alone and built sandwiches with it (with cheese, veg & condiments) on its own merit. I think it’s delicious.

More often, or best served, it’s in a coupling of other quality Italian deli meats.

I dunno, “best served” is debatable. There’s definitely a place for a pure Mortadella sandwich.

Another debate can become - what is a Pure Italian sandwich/sub? Two elements will never be in any dispute among any Chef, culinarian, Italian native, or Jack ass; they are Mortadella and Genoa salami respectively. The THIRD meat is generally considered to be Capicolla (sweet or hot upon preference) but there is a case and debate to made about the presence of Prosciutto. Some
Say it’s must-have, or even supercedes the need for Capicola altogether.

My opinion and understanding of it from my Native Italian chef in my early years is that that debate is secondary. Primary is need for Mortadella and Genoa salami. Aged provolone, obviously, as well.

Can somebody explain what bologna is? Apparently there
are different forms, meats. I hate storebought bologna
with a passion.

Dudette, Is that the pickup line you use at the gay bar?

End of the day, I don’t buy baloney.

Hahaha!

Add sliced green olives too ! Hell yes

Bologna, mustard , and Tabasco sauce . Deal with it

Dont forget the crackers

I really like bologna home grown tomatoes mayo on white bread. Like fried bologna. For breakfast.
I just recently had smoked bologna and it was surprisingly goodthe guy that did it. Cut slices about an inch deep all the way around and on the ends of a bologna chunk. Probably a 4 or 5 pound chunk. Then he mixed yellow mustard and brown sugar and rubbed it all over and down into the cuts. Smoked it for a few hours on charcoal with hickory smoked. It was really good.

Try getting your Jumbo chipped sometime.
Unreal how different it tastes that way.👍👍👍

Never did like it. OTOH, I like me some liverwurst once in a while, which is just about as nasty.

I made some deer bologna once with a mountain house kit and followed their instructions. They want you to put way too much cure in it and it was terribly salty tasting.

That’s gotta take so much damn pork fat in the grind, it isn’t even close to being venison anymore. Why use the meat that way?

I love the stuff... I have friends that smoke Bologna and do all sorts of stuff to it... Me, Just give me a good thick slice on white bread with cheese and mayo... Nothing better to me in a sandwich

Haven't had any in years,but i wouldn't mind some.

What’s “good” and price per lb is all relative, to the consumer. You like prosciutto? Real deal DOP schitt goes for high teens to mid twenties per lb. Always has.

I HAVE made prosciutto before.

If you have the months, MONTHS,and temperature environment, and requisite attention to detail for the maintenance and staging of it, I commend you. You have more time than me!

I’ll buy a DOP any day and charge appropriately. For a product that has been single-mindedly been perfected and produced. Mastered. But that’s just me.

any reason why US food companies don't have a similar product under a different name?

similar to champagne and sparkling wine.

I grew up eating bologna sandwiches, guess in my neck of the woods and in our poorness ketchup was the gold standard. To this day I will still eat a bolony and ketchup sandwich without any push back. Now my wife...not so much. She grew up living high on the hog and won't eat bologna. But yet she still eats salami... which is the same crap different wrapper. But don't tell her that.....

Another staple that I love is Braunschweiger or as I grew up knowing it. Liver sausage. I love the stuff. Cut about 3/8" to 1/2" thick and thrown on bread with...ketchup, it was a staple. Every once in a while I would get to have it on rye bread, but in my youth I was never a big fan. I still eat it to this day. And naturally, once again my wife won't eat it, or even try it .

Guess some people just don't know what they are missing out on....oh well, more for me!

I grew up on bologna & cheese sandwiches. I like em broiled in the oven until the cheese starts to rise.

PSSeasoning German Bologna

https://www.psseasoning.com/products/no-317-german-bologna-seasoning

https://umaidry.com/products/easy-capicola-making-kit

Before most of the meat in America became inedible i used to like Bologna... Now you could chase me around the block with it... Closest thing i've had to good bologna lately was some imported Mortadell... Damn, I wonder if they still have good meat in Europe...

Not everywhere! Try the local butchers, not the so-called butchers in supermarkets. Local butchers regularly sell meat from pigs and cattle reared by local farmers based on a small-scale business with a proof of origin. And the meat-related products are very often produced in their own butchery and not of additional purchasing.

And there are organic farmers who sell directly from the farm. The distance between cowshed or pigsty and butchery is just a few yards located within the same premises. Even in Germany there are a few of them who practise "meadow-slaughtering" just like huntsman22 in CO does. And because it's Germany they need a special permit for that.

Try this:

They serve it fried for breakfast here.

I've grilled it for the kids while we ate steak. Nary a complaint from anyone. I like it on whole wheat toast with mustard. The whole wheat bread makes it a healthy sammich.

I was in Newfoundland once and was served bologna stew. Same as reg stew with all the veggies but no real meat, just bologna. I draw the line there. Yuk!

OK Steve, this got into my head so (also posted downstairs in the cooking forum);

So, last night, Deb was at an art class, so it was just the dogs & I.

Since the dogs ate 2 of Deb's prize house plants, they weren't invited to dinner.

Maybe it was the 3 stiff Rye & cokes, but I was slow moving.

Got to thinking about Steve's bologna thread.

Hmm, no bologna (never have any).

Brain got busy, so I decided to do some research for you all.

Me being the sole judge & executioner.

Check fridge for Deli delights.

1: Mortadella

2: Sopressata Salami

3: Double cream Brie

4: Red onion

5: Winnipeg Rye bread

6: Dijon Mustard

7: Hellman's Mayonaise

Device: Panini press

Prep;



Results;



Due to 3 more, 3 finger Bourbons, I can't remember the final scores !

I had my first fried bologna sammie about two years ago.

I LOVED it! Two slices of fried bologna, on cracked wheat bread with regular yellow mustard.

Don't know how I made it to this age without having one YEARS ago!

Yum! Yum! Virgil B.

I like a fried bologna grilled cheese.

Area i used to deer hunt had an old country store.

Old colored lady owned it.

Middle of no where, right across state line in AL.

She sold beer.

20 years ago, you could get a fried bologna sammich, pack of Toms chips and a case of natty lights for $25.

No change…. 😂🤣😂🤣😂

The red label Weissermener ( sp?? ) bologna at the Walmarks deli counter is pretty damn good.

Sliced thick.



My fav, sweet Lebanon bologna.

That's what I'm talking about. I ate those sandwiches a lot when I was a kid, and I still dig it. Also like bologna and hoop cheese on saltines.