Brown Sugar Coated Bologna Recipes

BROWN SUGAR BROWNIES

Steps:

• Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 9 x 1-3/4 inch pan.
• Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
• Stir in the flour mixture and the nuts until well blended. Spread evenly in prepared pan. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.

BROWN SUGAR COATED BOLOGNA

Steps:

• Place bologna roll in a medium roasting pan.
• Score the top of the bologna roll in a diamond pattern.
• Cover the entire roll with mustard
• pat on the brown sugar, being sure to cover the whole roll, ends and all.
• Bake at 250 for 5 hours.
• Gently roll the bologna slightly every hour to assure it doesn't burn on the bottom.
• Let cool, then slice and serve on fresh white bread with yellow mustard.

BARBECUED BOLOGNA

Steps:

• Prepare your cooker to cook indirectly at 235 degrees F using medium cherry wood for smoke flavor.
• Slice off a thin piece off the bologna lengthwise so it has a flat bottom and won't roll around. Score the top in a series of thin slashes in a diamond pattern. Season the bologna liberally with the barbecue rub. Put the bologna in the cooker and cook for at least 3 hours but up to 5 hours. It's already fully cooked, so the recipe is very flexible, but as it cooks longer it will get smokier and develop a better outside crust.
• Transfer the bologna to a cutting board. Tent loosely with foil and let rest for 5 minutes. Slice to serve.
• This rub is a little more complex than Barbecue Rub #67 and has great color as it cooks on the food. I like to put this one in the food processor until it's finely ground. It makes for a smooth texture but also takes care of breaking up the lumps in the dried brown sugar. You may want to dry the sugar the day before. This preparation is a little more complicated, but don't be afraid to use on whatever you're cooking.
• Combine all the ingredients in the bowl of a food processor fitted with a metal blade. Process for 15 seconds. The rub may be stored in an airtight container in a cool place for up to 6 months.

LIGHT OR DARK BROWN SUGAR

Steps:

• Combine sugar and molasses in a mixing bowl. Use an electric mixer on medium speed, mixing until molasses is completely incorporated.
• Store in an airtight container.

BROWN SUGAR BOLOGNA ROLL

Steps:

• Preheat the oven to 250 degrees F. Line a large roasting pan with aluminum foil.
• Using a small sharp knife, score the top of the bologna to form a diamond design, cutting about 1/4-inch deep.
• 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 half of 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 assemble sandwiches on fresh white bread with yellow mustard.

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.