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My husband is orginally from Mich. He has talked about this "ring bologna" for as long as I can remember. He said they had it in Mich. It was often full of garlic but not smoked and it had to be cooked. Anyone here know about it and/or where this kind of ring bologna can be purchased? We did find some but it was smoked and already cooked. I'd love to suprise him with some----but then I sure could use a recipe or two also. Any help with this sure would be great!! :)
Good news... I have lived in NC now for 12 years and I too was raised in Michigan with ring bologna. For years I would go visit Michigan and smuggle packages of ring bologna back to NC by freezing it the night before flying.
Now... thanks to the internet I am able to order online the BEST in ring bologna, vienna hot dogs and even pickled bologna... from a company called buykoegels.com.... they ship fast and it is all koegels... Good luck..
My grandparents in PA always have ring bologna (and lebanon bologna) in their fridge. They get theirs from the local farmer/flea markets. I wish I could find it down here in Texas, but our common bologna is of the Oscar-Meyer kind. It's even getting hard to find Seltzer's lebanon bologna now; all the grocery stores are switching to Boar's Head, which just plain doesn't taste right (has a weird cinnamon flavor).
I had to laugh to see this old thread still popping up! I guess some things like good old Ring Bologna just never die!! It has been fun reading through the more recent posts here. I don't have much time to wander through the different threads lately so it was a real treat! I have recently found that I can get Harris Teeter to order it for me and now they even have it in the store. It's not as good and doesn't have as much garlic as my DH was use to but it works for us! I am going to look into that mail order though--thanks for all the ideas here.
My friend used to make us a recipe of Hashbrown potatoes with cream and cut up ring bologna and baked it. Does anyone have a recipe like this one using the ring bologna?
My friend used to make us a recipe of Hashbrown potatoes with cream and cut up ring bologna and baked it. Does anyone have a recipe like this one using the ring bologna?
I would do that, or smoked sausage...scalloped or au gratin...toss in
Pennsylvania Dutch ring baloney is made from pork hearts and beef hearts with salt, sugar, and spices. The best brands I've had are Berks and Hatfield. The worst, ironically enough, is Kutztown. The least genuine is Juniata, which the manufacturer (Kunzler) calls "city ring bologna." It's just plain, ordinary baloney in a ring! The better brands have a semi-"edible" skin, which I often eat because the flavor seeps into it, but I learned not to do that with Kunzler, because their skin is more like wax paper!
I've never heard of anyone cooking it. We always slice it and eat it alone or with cheese or mustard. There was once an IGA that had its own smokehouse, and they sold smoked Berks ring bologna, a real treat!
Liver pudding, which is essentially scrapple without the mush (or "polenta," as it's now fashionable to call it), also usually comes in a ring, but the "skin" is actually a gut casing, which I, amazingly enough, do not eat! (I tried chitterling sausage in Paris and found it to be an adventure I'd just as soon not repeat, even though I've had fried, crispy chitlins and enjoyed them!) It's mostly gray, unlike liverwurst, and it's more flavorful, probably due to the fat it contains.
Can't find "Rind bologna" around here?? I miss the Garlic Bologna=short fat sausage type...had a smoke flavor to it...++
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I have recently found that I can get Harris Teeter to order it for me and now they even have it in the store. It's not as good and doesn't have as much garlic as my DH was use to but it works for us! I am going to look into that mail order though--thanks for all the ideas here.
