Prep 15 mins
Cook 5 hrs
This is an awesome snack meat for football gatherings, or parties. Follow the recipe exactly to assure a perfectly sweet crunchy edge to the bologna.
- 1 (6 1/2 lb) all-beef bologna
- 1⁄2 cup Dijon mustard
- 1 1⁄2 cups light brown sugar
- sliced white bread, for serving
- yellow mustard, for serving
- 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.
A friend has made this for several parties and it has always been a huge hit! She just uses yellow mustard (like French's) and squirts it down in the crevices made by the scores, then tops it with the brown sugar, almost making a crust. We usually don't eat it like a sandwich, but more like an appetizer; just cutting off chunks. While it may sound strange, it is really good!
I saw this recipe on one of Emerils shows. I tried it and it was a mess. My husband and sister said it tasted good (after they quit laughing) but I assured them I would no be making it again. I was very disappointed in this recipe.