Does anyone have any good bologna (baloney) recipes?

True story. About 20 years ago, a friend of mine was living in Ely, Mn for the summer. She was not a native MInnesotan and was from one of the East Coast States. All week long, she had seen a sign ouside the American Legion hall that said "Fried Bologna, Friday Night". On Friday, she went into the legion hall and into the bar. A typical friday night, but no live music. She asked the bartender when the band would start to play. The bartender replied " the band? There is no live band". My friend was completely flummoxed. She said, but your sign has been advertising the band "Fried Bologna" all week. Obviously not a native Minnesotan, especially not from Ely, Mn.

my mom sent me to school with a boloney and mayo on wonder bread everyday to school for 9 yrs. i havent had a piece of boloney since 1968 . however , the wonder bread bags were used on my feet in the winter so my feet would stay dry . i still remind her of the abuse of it all . lol

Lindz50371 wrote:
How about bologna roll ups,
Add hummus, cream cheese, mayo, mustard, etc.
Add lettuce, veggies, peppers etc.
Roll up!

a green onion rolled up in there too!

I guess I missed this thread last year! Lots of ideas we'll be trying out, thanks everyone!

If you smoke bologna slices are they still "bologna" or does it become another kind of sausage?

the bear II wrote:
My DW takes a chub of bologna and grinds it in the food processor along with relish, mustard and mayo....instant sandwich spread. Very tasty.

One of my favorite sandwiches since childhood! DH prefers baloney and sliced fresh tomato with Miracle Whip.

fried baloney with chili and mustard on white bread.

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All of those other recipes sound really good. When we get lazy and want something filling and quick, we slice off some bologna and cube it and mix it in macaroni and cheese. Great with crackers!

I have making this Bologna for years out of venison & pork: Con Yeager Bologna Kit. (There's a link at bottom of description for instructions). I use venison and pork, but you can use beef and pork as well. Easy to make and the kit comes with 3"casings and all the ingredients. Stuff the casings by hand and bake in the oven.