Recipe: Most Excellent Ground Bologna Sandwich Spread — 59 Comments

  1. Fall makes me crazy for the most love foods of my childhood. This isn’t the best idea because they are not the healthiest and I am always trying to cut back and control my weight. But it doesn’t do any good to deny myself a few meals of these foods. It passes eventually. My most recent craving is for sandwich spread. I went to a wonderful specialty market found in Highland Michigan, and bought a quarter pound of their German Bologna Spread to spice up my lunches at work. I got one taste and my husband got the rest! So…I went back for more, a 1 1/2 pound container and left specific instructions that I get at least 2 sandwiches with white bread and mayo and lettuce on it. Oh heaven! Then I tried to think of ways I could make it more healthy. My food co-op gets german bologna and hot dogs, all beef and no preservatives, and 100% Certified organic through a local farmer and we have had to go to ordering because everyone loves it so much. So I came looking for a receipe and found this blog. I am going to try this recipe, love it’s simplicity! Thanks for posting!

  2. My Mother would make this in the 1950’s when she and Daddy would put all four of us into the back seat of their yellow and white 1955 Chevy Impala and drive somewhere to have a picnic. She called them “Coney Island Sandwiches” and would bake a big batch of filled raisin cookies, prepare a bowl potato Salad and a large jug of lemonade. What a way to spend a nice spring or summer day on the weekend!

  3. Here is my experience….I was going to slice some Beef Summer Sausage in my food processor. What happened was i put the slicing cutter in backwards and instead of slices, I got slivers. So I had 8oz of slivered or rough ground sausage. Do not wanting it go to waste I found this Bologna sandwich spread. But I changed the meat, and instead of Mayonnaise, I used cream cheese. And I added chopped black olives. I know it isn’t technically the same. It is however, very delicious!

  4. Thanks Gene, that sounds really good. There’s an older uncured Italian sausage called soppressata that would work great in such a recipe. I would also use kalamata olives in it as well, while keeping the cream cheese and maybe adding some chopped onion. You know, I’m going to have to make this now, thank you for the suggestion!

  5. I loved this as a kid at home! I forgot about this until recently and couldn’t recall how mom made this. Thanks Dave, for posting this! I’m going to make it again very soon!

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