A lot of my up-north friends
used to rave about fried bologna, and I frankly thought they were merely batshit crazy- I don’t like even regular bologna let alone fried. But then I got some honest to goodness German style bologna at Leidings Meats in Blount, IL, and I fried it tonight.
Holy sweet mother of G-d.
Now my only regret is I didn’t buy twelve pounds.
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Southerners eat it, too, but with pimento cheese spread on it. Fried bologna is poor man’s food.
Heh!
how does it compare to .. BACON?
It’s not bacon, but it’s not bad!
Good bologna fried is good stuff. Pimemto’s do aid the flavor. Along with Horse Radish mustard.
When the hen’s cackle announces the arrival of a fresh egg, you fry the still-warm egg and a couple pieces of bologna, spread mayo on two slices of bread, grind fresh pepper onto the mayo, put the egg, bologna and a thick slice of old-timey hoop cheese (the strong stuff not the mild wimpy shit) twixt the bread slices. Son!!!
Now my mouth is drawin’ water.
About the only way to make balogna taste good is to fry it.
So, now that you’ve got that bit down you need to go locate some “pork roll AKA taylor ham” and fry some of that up.
Try a “jersey burger” – bottom of bun, slice of american cheese, “thin” slice of fried pork roll, burger patty, thin slice of fried pork roll, slice of american cheese, top of bun. Yumm! Classic Heart Attack on a Bun though, don’t eat too many.
Yep, “Taylor Pork Roll” on a Hard Roll (Bayonne Roll not Kaiser Roll). I was brought up on the stuff and have a roll in the freezer.
Ate a lot of fried bologna as a kid. Was all we could afford.
I’ve always had one of those “as God is my witness, I’ll never …” feelings about fried bologna. Even when I went to the South Boston Speedway, where it’s on the menu.
https://www.youtube.com/watch?v=aHY6YUz63Uc
I’m glad you’re enjoying it.
Jenny
Off Topic but I thought of you when I saw this:
http://theoatmeal.com/comics/dog_paradox
Are you frying Ring Bologna or unsliced sandwich size?
About 1&1/4″ thick chunks of ring bologna have been fried for many years in my family.
Always have to put a cut on the side so the frying does not turn the chunks into little bologna bowls.
With the cut they look like little pac-men when fried.
Usually served with mashed potato’s on the side.
Writing about this is making me hungry for this, maybe in a couple of days, have to finish the leftover venison sausage first.
I ate enough fried bologna as a kid to account for the sweepings of several factories. Broke Southerners eat it as a substitute for bacon. I don’t aim to eat fried bologna again in this life. I make enough money, & hunt enough, to never have to.
This is just sammich bologna. And it’s homemade, german style. The coarseness of the grind makes the little bits of fat melt and make it very tasty