fried bologna

There is a place in I think mid-northwest Ohio that's famous for a fried baloney sandwich. Anyone know the name of the place?

The G&R Tavern in Waldo, Ohio -- some 30-35 miles north of Columbus.

Thanks, that sounds like the place. I'm going back to Ohio for a few days, and thouhgt I'd check this out. I can't imagine this would be any great shakes, but you never know. Thanks again.

I have a question about fried bologna. First, why would you do that? ew. A friend of mine from the south swears by it, so I have to try it. Do the slices have to be thick or thin? And how long do you fry them for, and can I just use Pam, or do I have to use butter? And finally, what do you serve with this, or is this just something you eat solo?

Thanks all for the help :)

Don't know if it is a Southern thing or not, but being from the South most of my life I grew up on fried bologna sandwiches - even taking them for lunch at school.

You can either use thick slice or thin; I prefer thick for a good sandwich and if I don't have thick sliced I use two thin slices. Slice several slits in the edge of the slice to keep it from curling up when frying. I put a pat of butter in my frying pan, but you could also use cooking oil or olive oil (use both lightly as you don't want it greasy). Fry to your liking; some like them crisp, others just warmed. Put between two slices of white bread with mustard and enjoy. Also great with biscuits too.

quote:

Originally posted by njkim

I have a question about fried bologna. First, why would you do that? ew. A friend of mine from the south swears by it, so I have to try it. Do the slices have to be thick or thin? And how long do you fry them for, and can I just use Pam, or do I have to use butter? And finally, what do you serve with this, or is this just something you eat solo?

Thanks all for the help :)

Most places that serve fried bologna sandwiches use half-inch thick slices (or close to half an inch). You score the edge of the bologna in four places so as to avoid having the frying meat cup up on the edges. I see no reason why you can't fry it using Pam or some other release agent, but I've never known of anyone doing that. Butter would usually not be a choice. Cooking oil of some sort, or better yet, bacon grease, would make for a better sandwich. You fry the bologna till it's browned on one side, then flip it and keep cooking till the other side is browned.

You can serve it with anything -- fries, potato salad, coleslaw, stewed tomatoes, fried okra -- whatever's your pleasure. By the way, it's always good topped with a slice of cheese melted onto the top, and generally folks use a grainy or yellow mustard and some pickle slices.

Now, as to our question about why one would make a fried bologna sandwich in the first place. Because it's good!

I don't think fried bologna is a "specialty" in my area, just something old-fashioned that is easy to prepare from what's in the house. Typically it's not on menus but old diners and such are likely to be able to cook one up on order. And I've never seen the thick cut that most people refer to here (although I'd be happy to try one).

I've only seen and had sandwiches of several pieces of regular sliced bologna, usually grilled light brown so that the edges curl. Can be served on buttered grilled bread, with mustard, or even sliced cheese or fried egg.

The pre-sliced bologna available at most grocery stores is about as thin as I would use to fry (about an 1/8") I like a much thinner slice for unfried sandwichs but a nice thick chunk (1/2")for a bolognaburger. I had these growing up on the jersey shore so im not sure about it being a southern thang..

Just to make it more confusing, there's the memphis style BBQ'd bologna...

We used to buy once in a while ring bologna,and then the next day slice up the left overs and fry thm in a little bit of margarine. If you can get it now,it's pretty expensive.I think I have seen Boars Head brand Bologna,but haven't tried it.

I was never much of a bologna fan as a kid so never tried it fried. Always liked salami and liverwurst but never fried those either and wonder if anyone's ever done that. There are very few meat sandwhiches that I can think of that aren't improved by being served hot, but usually by grilling them. It's one of the few things I actually use my George Foreman grill for. Fred

You never fried kosher salami with scrambled eggs for breakfast? Heck, nothing's better than that -- except maybe pastrami and eggs.

quote:

Originally posted by Michael Hoffman

You never fried kosher salami with scrambled eggs for breakfast? Heck, nothing's better than that -- except maybe pastrami and eggs.

Michael, your post is a prime example of why this is such an interesting website. I think there are a lot of things one never tries that aren't complicated to make but would taste pretty good, just because one never thought about it. Then someone likes you suggests it, you try it and whole new worlds open up. (I am a little leery about pastrami and eggs, however, but will take your word on that) Fred

We went to G & R Tavern for the baloney sandwich it is great.

It's not that srange, it's the same as cooking a hot dog, both are already cooked wheen you buy them, you're just re-cooking them.

Down here in Jackson TN. fried bologna is on the breakfast buffet and bar-b-q bologna is served at lunch. Both are great!

The bologna at the G and R Tavern is not like any bologna you have ever had- fried or not. About 1/2 inch in thickness. I believe it is made exclusively for that spot. Honestly, I would rather eat a fried b. sandwich, there, than Filet Mignon! It's delectible!!

Growing up in Brooklyn, NY we had fried bologna. Actually it was grilled - we just turned on a frying pan and popped in the bologna.(no oil or anything else) As a kid it was fun to watch it "move" - curl up etc. We ate it for whatever meal - reakfast, lunch, dinner, snack.

I like mine a little on the crispy side, thick sliced, with sharp white cheddar or provolone and bbq sauce on a toasted bun.. yum!

This site makes me hungry! Fried bologna yummm. I like mine thin on toast with catchup!! Never tried thick, may have to give it a try.

ok....I haven't had fried bologna since I lived with mom (and that's been a few decades). So, after reading some of the posts here - I went and got some thick sliced bologna from the deli and just finished eating an excellent sandwich (on white bread of course!).

Fried bologna-YUMM. Next best thing is the bologna gravy my mother makes with homemade biscuits!!! I am from western NC. Nothing like good-ole southern cooking made with lots of love

quote:

Originally posted by Michael Hoffman

You never fried kosher salami with scrambled eggs for breakfast? Heck, nothing's better than that -- except maybe pastrami and eggs.

Is kosher salami the best salami? I've tried the Alan King recipe for salami and eggs (pretty much cut the salami rounds into matchstick slices, saute, add the beaten eggs, stir). Does kosher taste better, or what?

quote:

Originally posted by Gizmolito
Is kosher salami the best salami? I've tried the Alan King recipe for salami and eggs (pretty much cut the salami rounds into matchstick slices, saute, add the beaten eggs, stir). Does kosher taste better, or what?

It's a matter of taste, like most things. The main diffenences in Kosher salami from the rest is that they're made from beef, with no fillers or extenders. I think a lot of Italian salamis are made from pork.

Ok,

I was looking for something different for lunch today so I tried Michael Hoffmans salami and eggs

I am hooked, just a touch of Ed's Red (local hot sauce) and lunch was yummy!!

Thanks Michael for the suggestion

Cajunking

Just buy a pack of the Oscar Meyer beef bologna, fry it up, roll it up like a hot dog and dunk in mustard, dammit. It's good. Esp. when drunk and in a pinch.

FWIW, I tried grilling balogna on the outdoor grill this past summer. It got all dried and crackly and was not good at all.


Tom

My husband loves fried bologna "cups". Fry the bologna until it forms a cup and then fill the cup with mashed potatoes. A elemntary school comfort food.

quote:

Originally posted by susanll

My husband loves fried bologna "cups". Fry the bologna until it forms a cup and then fill the cup with mashed potatoes. A elemntary school comfort food.

my mother and grandmother would make balogna cups filled with scrambled eggs for breakfast all of the time, i never thought about mashed potato... that sounds interesting.

Fried bologna sandwiches made with cheap bologna were starving student food for me in college. They taste much like hot dogs, especially with mustard, and don't roll out of the bread.

I've had very good German style ring bologna before (from a butcher shop in Three Oaks MI), but I don't think we fried it.

quote:

Originally posted by susanll

My husband loves fried bologna "cups". Fry the bologna until it forms a cup and then fill the cup with mashed potatoes. A elemntary school comfort food.

Same here. Thick bolonga is a must, though.

A comfort food for me. Husband doesn't think much of bologna. (just found myself singing the Oscar Mayer song in my head for that spelling) I have used PAM or even stuck it in the microwave if eating on the run. Must be served on white bread with yellow mustard & sweet pickles. Add chips & you're good to go.

i still make it sometimes, but i use a cast-iron grill weight to keep it from curling instead of slitting the edges. keeps it from drying out too quickly as well.

Fried bologna is great. I used to make it all the time. I just put it on bread with ketchup. Kind of like pork

Fried Pepperoni is good too.

I like my fried bologna cooked in a black cast iron skillet...fry it to the point of burning (crispy) slap it on two slices of bread with Hellman's Mayo and a fried egg with the yellow almost hard. Now that's EATING AT IT'S FINEST!!

FLUFFY

I grew up on fried bologna sandwiches. It was the one thing as a little girl that I could cook on my own.

After my husband and I got married I made a sandwitch for lunch one day. He looked at me like I was looney when I started frying my bologna, as he had never heard this before. So I made him a sandwitch and he was hooked.

As for being a breakfast food, I dunno.

Folks,
Being a son of the south, boloney and I have been acquainted from the get go. I've prepared and eaten these floor scraps in every way I can think of. Last summer I even slow smoked about a six inch hunk in my Bradley smoker, did quite a few prep tricks, took most of a day. It always comes out as BALONEY. Please give me some tips.

There is a large company that used to make very good bologne. I can't the name or I'll be escorted to the edge of town. Last time I had it there was more fat then meat. Dad used to eat it all the time, but then dad used to finish off every meal with ice cream and chocolate syrup.

The ring bologne was really good though, we would just slice it up and dunk it in catsup as a snack. And I wonder why I just had grape nuts for lunch!

I slice pieces maybe 1/2" thick off a chub I buy from Sav-A-Lot. I smoke for an hour in my water smoker that has some dampened wood chips going and then baste each piece with a fiery hot mixture of BBQ and hot sauce and smoke another 15 minutes. Pop on a hamburger bun loaded liberally with some cole slaw and I'm in heaven.

I like to nuke mine for a couple minutes iu a bowl with some ranch dressing or barbecue or whatever sauce so it doesn't get too dry, then cut it up and put it in an omellete that I also nuke. Pre-nuke some onions and peppers for this and lay off the sauce works for me, too.

When I'm in a hurry, I put the bologna in the bowl with raw onions and peppers, nook it on the "reheat" setting, add a couple~three eggs, hit the "reheat" button, then mix the mess with some cheese and nook it on "reheat" again, then make a sandwich that I can put my sauce on and walk out the door with. It may not be too obvious, but I can, say, brush my teeth during the first "reheat" session, step in the shower on the second, and get dressed during the final one. If I could only make some toast while the microwave was one and not trip a breaker . . .

another favorite of mine: when the balogna is fried crispy and ready to come put of the pan, i add a generous splash of Worcestershire sauce (french's or lea and perrins) and continue cooking until the liquid evaporates and formes a glaze on the meat. serve on crusty bread with mustard

makes a mess in the pan, but the extra cleaning is worth it.

Milwfoodlovers-How was your trip?????Maybe on another thread?

I always loved the smell of fried bologna with peppers and onions,for breakfast lunch or dinner.

quote:

Originally posted by Ashphalt

Can be served on buttered grilled bread, with mustard, or even sliced cheese or fried egg.

Yeppers, I prefer my fried bologna sammich with sliced cheese AND fried egg.

WOW FRIED BOLOGNA.. I grew up eating this.. Yet there were 7 kids.. I just thought it was a cheap meal.. LOL

quote:

Originally posted by ROCKIN_L

WOW FRIED BOLOGNA.. I grew up eating this.. Yet there were 7 kids.. I just thought it was a cheap meal.. LOL

It still is a cheap meal although a good one if you like bologna

Paul E. Smith
Knoxville, TN

After many items at the Henpeck Market on the Nashville Tour, i noticed the menu posted down the hallway towards the rest rooms. The "Elvis" was white bread, thick sliced fired bologna and pepperjack cheese. i regret seeing it to late and on the way out, the owner/manager said it was his favorite. Easy enough to try at home...just never thought of the pepperjack angle.

Isn't a roll of bologna just a really big Hot Dog, or is the Hot Dog just a skinny bologna roll?

My Mom fied bologna for sandwiches and for breakfast while I was growing up. I haven't eaten sliced bologna in a while, I tend to buy the spice Red Hots and fry them.

I'm such a weirdo...the thought of eating a fried boloney sandwich grosses me out, yet I'll cut it up in slices and eat it with scrambled eggs for breakfast or a last minute dinner! Of course, growing up we ate freakin' eggs scrambled with everything: boloney, hot dogs, Fritos, refried beans, potatoes, corn tortillas, flour tortillas.... my dad loved eggs and when things were tight we always had eggs for dinner. I asked my hubby about frying baloney and he said that's the only way he's ever had it. I guess since my mom never fried it for us, I just never got used to it.

quote:

Originally posted by ROCKIN_L

WOW FRIED BOLOGNA.. I grew up eating this.. Yet there were 7 kids.. I just thought it was a cheap meal.. LOL

Yep, there were five of us in a bunch, then Little Sister came along later. 'Tater soup was seen quite often on our table as were pinto beans and cornbread. Those are still three of my favorite foods as are fried b'loney sammiches.

Ah, fried bologna. I don't care if people think it's white trash cookin', it's good stuff. Haven't really had it for close to 20 years, so that needed rectifying.

I just made a fried bologna sandwich from the stuff I had hanging around the fridge. Two slices sourdough bread, three slices chicken bologna, some sharp cheddar, a bit of mayo, Plochman's mustard and (since there were no dill pickles for some reason) a little smooth Branston Pickle from the British import store (it's been skulking in the door of the fridge for about a month, rolling the ketchup for its lunch money). I just dry-fried the bologna in a nonstick skillet.

Oh, it was SO GOOD.

When I lived in Dunbar, WV (near Charleston) the was a roadside stand that had fried bologna sandwiches as the house speciality. They usually put catsup on them. Sure was good eating.

I get hungry everytime I visit this thread. I actually love fried bologna for breakfast...it's great with an egg and cheese on a kaiser role...especially if you don't have porkroll!

quote:

Originally posted by BBq King

When I lived in Dunbar, WV (near Charleston) the was a roadside stand that had fried bologna sandwiches as the house speciality. They usually put catsup on them. Sure was good eating.

I had my very first fried bologna sandwich at a little sandwich shop on Hale Street in downtown Charleston in October, 1965.

How's that for having a great memory?

Leethebard, we don't have porkrolls here, but fried bologna sandwiches are huge in this area, and very common in restaurants.

I don't know about anyone else, but I always add bacon to mine. It sends the flavor through the roof, I gar-on-tee!

Sometimes I even have a BBLTC! (Bologna-Bacon-Lettuce-Tomato-Cheese!)

I'm gonna have to experience a porkroll sometime, though.

Hey that BBLTC sounds pretty good,Too!!!

Cut up some cubes of Baloney (About the size of 7 come 11 casino dice), whip up come Country white gravy with loads of fresh ground pepper, throw the baloney in there, heat it up good and pour the mixture over some fresh made Biscuits, (Eggs on top is optional) hit it with some hot sauce and I Guar-on-tee it's better than sex!

Foodbme, that's a new one on me, but it sounds great! In the immortal words of Roy Orbison, "Mercy!"

Has anyone ever heard of bologna spread? I understand it's made by grinding bologna and adding mayo, pickle relish, etc. Similar to tuna salad. I've never had it, but I may just have to give it a shot.

quote:

Originally posted by MellowRoast

Has anyone ever heard of bologna spread? I understand it's made by grinding bologna and adding mayo, pickle relish, etc. Similar to tuna salad. I've never had it, but I may just have to give it a shot.

Wow, that sounds nasty to me. Is this a homemade thing, or something you buy in a store?

Also - for the porkroll eaters - do you call it Taylor Ham or Porkroll?

Mimi Sheraton and Alan King (yes, the comedian) co-authored a book

Is Salami and Eggs Better Than Sex? Memoirs of a Happy Eater.

It's a great read. Very funny.