{"id":821,"date":"2008-10-11T09:48:57","date_gmt":"2008-10-11T13:48:57","guid":{"rendered":"http:\/\/www.blogsmonroe.com\/food\/?p=821"},"modified":"2019-11-13T12:19:45","modified_gmt":"2019-11-13T17:19:45","slug":"recipe-most-excellent-ground-bologna-sandwich-spread","status":"publish","type":"post","link":"http:\/\/micuisine.com\/lunapiercook\/?p=821","title":{"rendered":"Recipe: Most Excellent Ground Bologna Sandwich Spread"},"content":{"rendered":"

Last updated November 13, 2019<\/em><\/p>\n

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\nOne of my Ground Bologna sandwiches on white bread, on February 28, 2016. Yeah, I like them even thicker than this.<\/em><\/p>\n

There’s a deli\/butcher shop in Burton, Michigan, called Nehring’s Market. We’re more than acquaintances with the Nehring’s as Ralph and his wife are my late younger sister Janet’s Godparents. Ralph and his crew of cutters make a Ground Bologna Sandwich Spread<\/em> that tastes almost exactly like this recipe. This recipe is what my mom made for at least five decades.<\/p>\n

Somewhere down the line, we think mom’s recipe, and what the Nehring’s crew offers in the store, crossed paths and are, in fact, of the same lineage.<\/p>\n

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\nA working bin of the spread at Nehring’s Market, December 30, 2008, in the middle of being transferred to the small tubs for sale in the case.<\/em><\/p>\n

This lunchtime and picnic favorite is available by the pound in some variation in just about every deli and butcher shop in the midwest. It’s simple to make: Kids absolutely love helping grind the bologna in the meat grinder. A lot of this recipe doesn’t actually need to be measured. This is one recipe you can make ingredient-by-ingredient, tasting as you go, creating your own flavor, and using different brands and various flavors of each of the ingredients.<\/p>\n

Ground Bologna Sandwich Spread goes by at least a couple different names. There are likely others, which I’m attempting to find. In some places it’s known as:<\/p>\n