Recipe by riffraff
Got this from my New Orleans recipe group. I loved it sliced on sammiches with onion. Careful not to burn. Servings and cooking time are dependent on the size of your hunk of bologna. Thanks Rebekah!
Top Review by lets.eat
Well---it still tasted like bologna! I used the German brand, my DH's comment was-well the sauce was good, and our DS's said the 'ham' tasted funny. This is no fault of you riffraff, I just felt like cooking something different and it's name grabbed my attention. Thanks for posting!