Smoked Bologna a la Emeril


 

Chris Allingham

Administrator
Staff member
Posted by J Hamilton in the Recipe Requests Forum on 2/8/04

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From Emeril, haven't tried this yet but sounds good. Recipe is for oven but the smoker should work just fine.


1 (6 1/2-pound) all-beef bologna
1/2 cup Dijon mustard
1 1/2 cups golden brown sugar
1 loaf sliced white bread
1 jar yellow mustard


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.
 

 

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