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Bologna Salad Spread or Pickled Bologna
Summer is now in full swing and it never hurts to have a sandwich filling ready for lunch on those rainy days that always seems to accompany the week-ends. It always seems to rain when you have a house full of friends and family, so be prepared and make a batch of Bologna Salad Spread or Pickled Bologna. You can also serve bologna salad spread as a dip. It’s perfect served with buttery crackers as an easy appetizer to munch on while your grillin’ burgers.
When I first started making ‘pickled’ bologna, I made it like my mom did….using an old meat grinder to grind the dill pickles and ring bologna. Many years later, when I got divorced from my then husband, my ex-hubby actually insisted on taking that old meat grinder with him. Well I said good riddance to him and the meat grinder. Years later I finally bought myself a new grinder (images below recipe) about the same time I got a new husband! The newer grinders are so light weight and easy to use and very inexpensive too.
This recipe is so simple and easy to make. I’ve changed the recipe slightly but basically it’s the same recipe Aggie made. I use a few tablespoons of sweet pickle relish instead of the dill pickles and I also add a few tablespoons of grated onion. This is still one of my favorite lunchtime meals. Every time I make pickled bologna I think of my mom. She admittedly wasn’t a good cook but Aggie’s pickled bologna was legendary in my family, it was one thing she made that we all liked.
- 2 (14 oz) packages
ring bologna, ground*
- 1/2 cup to 3/4 cups
mayonnaise with olive oil
- 3/4 cup
sweet pickle relish, well drained
- 3 tablespoons
- salt and pepper, to taste
- In a bowl, mix the ground bologna, pickled relish, onion, salt and pepper.
- Add enough mayonnaise to moisten ingredients enough to make a spread.
- Refrigerate at least an hour before serving.
*Use a good brand of ring bologna. You can use regular or beef bologna* *I like to remove the skin from the ring bologna before I grind it. This is a personnel preference.* For this recipe we used Heinz