Best 2 Real Homemade Bologna Recipes
In the vast landscape of culinary arts, few dishes evoke as much nostalgia and comfort as a hearty slice of homemade bologna. With its savory, smoky flavor and perfectly seasoned blend of spices, this time-honored delicacy has captured the hearts and taste buds of generations. While commercial bologna may offer a quick and convenient alternative, nothing compares to the unique taste and satisfaction of a homemade version, crafted with fresh ingredients and a touch of love. Embark on a delightful journey into the world of homemade bologna, where we'll unveil the secrets to creating this culinary masterpiece in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
THE GOOD, THE BAD, THE BOLOGNA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 30
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.
REAL HOMEMADE BOLOGNA
This is the REAL homemade bologna and it is simply delicious! My Grandmother made this and gave the recipe to my Mom, and she gave it to me! You can say it is passed down! I am not a real big fan of Bologna, but once you taste this, you will love it all over again!
Provided by DEBBIEBROOK
Categories World Cuisine Recipes European German
Time P1DT1h15m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 115 calories, Cholesterol 34 mg, Fat 8.5 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 895.6 mg
Tips:
- Choose the right cut of meat: Beef is the most common meat used to make bologna, but pork or veal can also be used. The best cuts of beef for bologna are chuck roast, brisket, and flank steak.
- Grind the meat coarsely: Coarsely ground meat will give bologna a more rustic texture. If you don't have a meat grinder, you can ask your butcher to grind the meat for you.
- Use a variety of spices: To give bologna its distinctive flavor, use a variety of spices, including garlic, paprika, black pepper, and cloves.
- Cure the meat: Curing the meat helps to preserve it and gives it a tangy flavor. To cure the meat, mix it with salt, sugar, and curing salt (such as Prague powder or Tender Quick).
- Stuff the casings: Once the meat is cured, it's time to stuff it into casings. You can use natural casings (made from animal intestines) or synthetic casings (made from plastic or collagen).
- Smoke the bologna: Smoking the bologna gives it a smoky flavor and helps to preserve it. You can smoke the bologna in a smoker or in the oven.
- Cook the bologna: After the bologna is smoked, it needs to be cooked. You can cook the bologna in a pot of boiling water, in the oven, or on the grill.
Conclusion:
Homemade bologna is a delicious and versatile meat that can be enjoyed in a variety of ways. It can be sliced and served on sandwiches, added to soups and stews, or even fried or grilled. With a little time and effort, you can make your own homemade bologna that is sure to impress your friends and family.
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