So serve Bologna

Steve this is about the sandwich not about Hardees??


Bologna in Quick-Serve? Hardee's Thinks It'll Work
[2009-08-24]   While the fried-food specialty of the Southeast has long conquered quick-serve menus, Hardee's is banking on another fried Southeast favorite to draw in customers during the breakfast daypart: fried bologna.

The Oscar Mayer Fried Bologna Biscuit was released system-wide at Hardee's, featuring a folded egg, American cheese, and a slice of what is actually grilled Oscar Mayer bologna on top of a Hardee's Made From Scratch biscuit.

"This is a product that actually has been sold in various mom and pop and diner restaurants in the Southeast for many, many years," says Brad Haley, executive vice president of marketing at Hardee's. "We've had some franchisees periodically ask us to test the product or to just work on it, and our initial reaction to that was always, 'Well it sounds like maybe it's just too regional an item.'"

Haley says the success of other so-called "regional" menu items such as chicken biscuits encouraged Hardee's to give the Fried Bologna Biscuit a chance.

"We thought if we could promote it in the right way and get people to try it, even in areas where they're not familiar with that as a breakfast item, we could probably do pretty well with it," he says. "We did a test market, and the test market literally had record-breaking consumer research results back and it sold very, very well. So that gave us the confidence to go ahead and roll it out everywhere."

Though Haley thinks Hardee's is the first quick-serve to feature bologna this prominently, he believes there could be room for it on menus nationwide.

"If you think about it it's not that different than ham or bacon or other breakfast meats," he says. "So I think it has the potential to catch on. Will it ever catch bacon and ham? I don't know. But I can see it certainly becoming more of a staple than it is today."

The Oscar Mayer Fried Bologna Biscuit is now available for $1.89, or $3.59 for a combo that includes Hash Rounds or Country Potatoes and a drink. 

And folks that's a great profit margin on that sandwich.
Jack

This is very similar to the Taylor Pork Roll breakfast sandwich easily available in New Jersey. There was a thread about that sandwich recently.

One question: do you think Oscar Mayer is using the same bologna formulations as in their retail packages or deli loaves, or are they making a leaner product for Hardees? I haven't eaten Oscar Mayer retail package bologna since the time they started using mechnically deboned meat. It felt like there was ground glass in your mouth.
 
EDITED to correct spelling of Mayer. Sorry, but I always get it wrong because Meyer Chevrolet is 2 blocks away from the Karl Ehmer meat plant (see below.)

Thats an awful thin slice. 3/8" grilled here.
$2.00 bun, all the way

Pork roll is it...here. Very very popular. Mostly Mom & Pops diners and lunch trucks corner delis.

CC,
With all due respect I didn't understand your post (both of them)
Jack
PS Bologna is a big thing in some parts of the country including "Smoked Bologna" but help me on what your saying. Do you think this thing will sell all over the country, or not?
Jack

If made with good bologna, I think it will sell all over the country. But, it will take someone like Hardees to promote it in areas where it is not a current big seller. Hardees really has nothing northeast of Pennsylvania and Delaware (the place in Shirley, NY is a Roy Rogers franchise owned by Hardees). May not take off here without promotion. 

Bologna is not only big in the southeast but go thru Ohio, everywhere we would stop, Bologna sandwich. Thick cut also which surprised me.
On a sandwich roll(hamburger bun).
Here could make a living just selling Bologna Sandwichs. Buy a chub, try it.
People here smoke it, also.
smoked bologna sandwich.
Fried, sliced, on pizza, on white bread, on buns will work. Can dress the sandwich or not.
Just look at second pic of menu. Right up the road from me.
 
http://www.roadfood.com/F...Q-Meeting-m449803.aspx
Smokey Bologna
 
 

I'd sure eat it.  I have to go to Canter's to get my fried balogna.

Something about comfort food in it.

Jack
buy a small chub any grocery store. You can google many ways to smoke the chub, grab some crackers, cheese, mustard whatever, call the friends and have a feast.  I always have one for superbowl.

I grew up eatting fried Bologna. This is the best way to get all thise ground up juices working. You need to cut slits about a half inch at 12,3,6,9 O'clock so it doesn't curl. You then need to fry in a pan with some "Oleo" Its been a while Since I used that word. You will also need  Goulds mustard and fresh Wonder bread. When your eatting it sit back and think about how much better we thought the Good old days were. ..........Bologna was a Depression food because it was made from the pork and beef scraps in butcher shops. The workers could make a sandwich in the morning and eat it several hours later, It was a cheap meat.................Just when I stopped hearing the echo of my Mothers voice at the dinner table saying, Clean your plate of food people are starving in the world. We are now back in a kind of Depression, not like the 30's but we are in a depressed economy. I'm not going back to the ways of the past when people ate Bologna, I have more class now and will only eat the best "Mortadella". I have gone full circle, starting my life with Cheap Bologna and all these years later Eatting Italian Bologna ( Mortadella) . My Mother would be proud, I'm still full of Bologna.........Bill

BillyB
 BOLOGNA has come a long distance from then. Try one. I won't look. I cannot eat SPAM. Big seller, in polyneasia

Hey Curb, Had all the Hawaiians in Hawaii loving Spam for breakfast... I think every culture has a food that is a working mans kind of cheap meal. I know growing up Bologna was one, Tuesday night Spagnetti night at Howard Johnsons was another....................Bologna has to be better than it was in those days, Its regulate now so I would hope so..Look at the hot dog ( a little bologna on a bun}........Bill

Taylor Ham aka pork roll is the very popular established product that often gets mistaken for and  termed "fried bologna" in NJ. If  you ordered fried bologna in a diner...they would say pork roll right? Right....because they do not serve fried bologna.
 
 
Pork roll was built-in to the market at a time when independent places (those types mentioned) established  the very strong core of serving  pork roll...before breakfast chains or fast food arrived here. You may see something akin to Oscar Mayer breakfast sandwiches tried here but I bet they would not be very popular at all here even though many people not from here would think it was a natural fit because pork roll is so  strong. Just like if someone set up a hot dog cart in Manhattan and instead of selling Sabrett hot dogs....went with Oscar Mayer hot dogs. I do not believe I have ever seen that happen in all of my years.  
 
The only place I would think that the fried bologna would work in a very limited way would be in 7-11 or gas stations...in NJ.  

Please, the spelling is Mayer not Meyer.

Thanks,
Doug Mayer  (Pronounced MAY-er)

Fixed for you...Doug.
 
My bologna has a second (continuous not consecutive) name but it is not M-a-y-e-r. It is  W-e-b-e-r. I  should have sang the song.
 
http://www.schallerweber.com/
 
 
 
 

Anoter Queens, NY producer of top-notch bologna, about the same quality as from Schaller and Weber, is Karl Ehmer:
http://www.karlehmer.com/
 
The Leberkase from Karl Ehmer also makes a good fried breakfast meat:
http://www.karlehmer.com/index.asp?PageAction=VIEWPROD&ProdID=45
 
 

The Garden State could easily be the show me...the fried breakfast meat State!
 
Fried salami might be more popular on a breakfast sandwich than sausage in these parts. I do not think it carries through NJ but it has always been a strong respectable second to pork roll ...outside of bacon for the visitors and maybe new folks. Bacon is popular but maybe not as much of a breakfast sandwich darling here. I will be waiting to see the deep fried or chocolate covered pork roll or salami in the near future.

Try 10 different brands of Bologna/Baloney and you will have 10 different tastes.
I have found that many of the prepackaged varieties are so loaded with fat that it actually sticks to the roof of your mouth.

Pay the extra bucks if you want a better quality product and buy something like Dietz and Watson, Thumann's or Boar's Head, its worth the difference.

They don't call it mystery meat for nothing.

As disgusting as it sounds, many years ago, I recall reading an article where someone was trying to obtain permission to commercially raise rats to utilze the meat in the manufacture of Bologna.

Though there is nothing wrong with Bologna, I think if you ever saw it being manufactured, you might have second thoughts about eating it

That will stop a cold cut craving in the tracks!

From time to time I have offered BBQ'ed bologna on my concession trailer & it has sold very well. Of course, around here you don't have to explain to anyone what it is:-)

I make a single deep cut down the length of the log & fill the cut with sauce. Then smear more sauce and some rub on the outside. Throw it in the smoker until it starts to get a little black on the outside. Just a little. Cut about 3/8" thick and slap on a hamburger bun...which it will dwarf. I have ketchup and mustard available, but most folks just use more BBQ sauce. It is the only way my wife will eat bologna.

I have not tried the Hardee's version, and probably won't. Don't like their bisquits.

Sliced,Fried or BBQ'd   Has to be thick cut.
On white bread but buns here also.
http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=4773&RefID=4793

OK all you Baloney Smokers--- What wood works best for smoking Baloney??

If you're buying bologna within a Publix/Winn Dixie controlled market, you might want to consider trying Publix's Bologna or Garlic Bologna. It blows Dietz & Watson and Boar's Head out of the park in taste and a lot cheaper too. Many Publix's don't carry the product due to low consumer demand. It's a far bettter product.

Foodbme


OK all you Baloney Smokers--- What wood works best for smoking Baloney??

 
I am in the south. prefered wood is hickory, but add apple to mellow the harshness that hickory can give.