Photo: Brown Sugar-Baked Bologna Recipe
Ingredients
- 1 (6 1/2-pound) all-beef bologna
- 1/2 cup Dijon mustard
- 1 1/2 cups light brown sugar
- Sliced white bread, for serving
- Yellow mustard, for serving
Directions
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.
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By hdzwoods_12663298
Jackson, Michigan
on October 01, 2010
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this is the ultimate football food, I made two of these, I sliced them up and had white bread and onions and mustard, for sandwiches. 12lb of bologna gone in a heart beat. thanks Emeril for another great recipe.
By Nunya Bidness
Dallas, Texas, ...
on September 17, 2010
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I hate to be the one to tell the truth here - but this recipe is not good! First, I LOVE Emeril Lagasse, and I think virtually everything he cooks is 'da bomb'! But, the baked bologna is one of those recipes where he must have included it just because he had to, not because he really eats this stuff! NOBODY eats this!
I followed the recipe exactly as written, using a high quality bologna, and high quality ingredients. I cooked it the right time. It came out gross. After baking, the meat has the texture and aroma of a baked baby. . . .
And it goes down hill from there.
The bologna skin quickly becomes clogged, not crusted, with brown sugar that turns to mustard flavored molassas. It is a GREAT thing that I lined the pan with foil - once baked, the dripped off sugar is such a nasty slimy mess that you are glad you can simply throw it all away. There is no way to recycle the aluminum foil after this debacle.
Do yourself a favor - skip right along to another recipe now. Quickly, before you fall victim as I did! After baking this bologna, rather than the whole roll of fried bologna taste that I thought I might have, I recognized it for the discomfort one gets down wind from the dog catcher crematorium.
As for those who give this many stars, and find it a "Big Hit" - I have no idea what you eat at home on your regular days, but if this is a treat, your family and friends are just being really nice to you.
By bobbiegardner_7...
stokesdale, NC
on July 17, 2010
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My youngest son's birthday is today and he requested that I make this dish. I made it on Super Bowl Sunday and it has stood out as not only good and tasty, but a good change to ham and turkey. As I am making it for the second time, I know to use the smaller hole bologna rather than the large.
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