Ground Bologna Sandwich Spread

Joyce Liske's Personal Cookbook

ADAPTED FROM
Joyce Liske's Personal Cookbook

AuthoradminDifficultyBeginner

Yields10 Servings
Prep Time20 minsTotal Time20 mins

 1.50 lbs Bologna, ring or bulk, unsliced; German, not Dutch
 2 Gherkins, sweet
 3 1/8" slices yellow onion, medium
 1 cup Mayonnaise, Duke's or Hellmans
 2 tsp Mustard, yellow prepared
 Salt & pepper (optional)

1

If using ring bologna: Remove any strings or clips off the ends. Cut the bologna into 4 sections for easier handling. Slit one side of each section lengthwise and remove the casing.

2

Install discs onto the front of the meat grinder for a fairly small grind and grind the bologna into the glass dish. After digging the rest of the bologna out of the grinder, dump the bologna into the mixing bowl.

3

Finely-chop the sweet pickles till you have about 1/2 cup, and then do the same with the slices of onion. Add the chopped pickle and onion to the ground bologna in the mixing bowl, then add the mayonnaise and mustard and mix it all together till it’s smooth. Taste it, adding some salt and pepper to punch up the flavor if necessary.

4

Transfer it to the storage bowl and refrigerate the spread until it’s ice cold.

5

Use a fork to put a layer of spread about 3/8″ thick (my kids like it about 1/2″ thick on a slice of white bread, then close with another slice.

6

Serve with kettle-cooked potato chips or steaming-hot French fries.

RECIPE NOTES

  • Koegel’s bulk bologna from a 10-lb chubb or original-flavor ring bologna are the preferred choice. The garlic or pickled varieties also make for an interesting flavor. Other brands from other “real” German meat suppliers may be acceptable substitutes.
  • While it’s possible to grind the bologna in a food processor, a better texture is created using an old-fashioned hand-driven meat grinder. These are available in specialty and antique shops, commercial food equipment dealers, and the cooking section of stores such as Cabela’s in Dundee, Michigan.
  • Both Nehring’s Market and Grandma Joyce used Miracle Whip dressing instead of the mayonnaise. She also ground the pickles and onions through the grinder instead of chopping them separately. Grinding the pickles and onions also squeezes their juices into the ground bologna, which adds an interesting touch to the already tangy flavor of the Miracle Whip dressing. Oddly enough, she liked my version better, even though she insisted on using Miracle Whip for her own batches!

Ingredients

 1.50 lbs Bologna, ring or bulk, unsliced; German, not Dutch
 2 Gherkins, sweet
 3 1/8" slices yellow onion, medium
 1 cup Mayonnaise, Duke's or Hellmans
 2 tsp Mustard, yellow prepared
 Salt & pepper (optional)

Directions

1

If using ring bologna: Remove any strings or clips off the ends. Cut the bologna into 4 sections for easier handling. Slit one side of each section lengthwise and remove the casing.

2

Install discs onto the front of the meat grinder for a fairly small grind and grind the bologna into the glass dish. After digging the rest of the bologna out of the grinder, dump the bologna into the mixing bowl.

3

Finely-chop the sweet pickles till you have about 1/2 cup, and then do the same with the slices of onion. Add the chopped pickle and onion to the ground bologna in the mixing bowl, then add the mayonnaise and mustard and mix it all together till it’s smooth. Taste it, adding some salt and pepper to punch up the flavor if necessary.

4

Transfer it to the storage bowl and refrigerate the spread until it’s ice cold.

5

Use a fork to put a layer of spread about 3/8″ thick (my kids like it about 1/2″ thick on a slice of white bread, then close with another slice.

6

Serve with kettle-cooked potato chips or steaming-hot French fries.

Thing
Ground Bologna Sandwich Spread