Brown Sugar Bologna Roll Recipes

EMERIL'S FAVORITE BROWN SUGAR-CRUSTED BAKED BOLOGNA

Steps:

• Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well.
• Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
• 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 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 make sandwiches on fresh white bread with yellow mustard...just the way Emeril likes it!

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.

SMOKED WHOLE BOLOGNA ROLL

Steps:

• Prepare the smoker. Add your favorite wood chips to the side tray. Fill the water pan half way with either just water or a combination of water and brown ale. Open the top vent and preheat the smoker to 225°F.
• While the smoker is heating up, prepare the bologna: Combine the brown sugar with the pepper. Remove any plastic wrapper from the bologna. Score the entire bologna, not more than 1/4 inch deep, into 1 inch diamonds. Or, score into 1 inch squares. Coat the roll entirely with the mustard. Pat the sugar and pepper rub into the mustard to coat completely.
• Place the whole bologna directly on the upper rack of the preheated smoker. Smoke for approximately 3 to 4 hours until the exterior is nicely caramelized and a little crispy. Replenish the wood chips and liquid approximately every 60 minutes.
• Slice the bologna into 1/2 inch thick pieces, resembling burgers. Serve as sandwiches (recipe follows). Otherwise, cut the thick slices into bite size pieces and serve with toothpicks and an easy barbecue dipping sauce (recipe follows).