Hot Bologna Recipe
Growing up Mom never made this recipe for us. Most likely because as a kid we stayed away from these spicy foods. But when ever we went to a picnic at Nana’s, there were always available since my cousins were under men and into spicy foods. These are a good picnic, bar food, and snack while watching some sports, television and drinking.
The meat used here is ring bologna, in this case manufactured by a local meat packing company.. I am not sure if it is available through out the US. Available in different flavors of plain or garlic and in full rings or half rings. At the local farmer’s market, you can pick this up at almost any meat vendor. At the farmer’s market, it comes in big rolled up pieces like you see in fresh sausage.
If you do not want to take the effort you can always buys it online. But homemade is best and cheapest.
Ingredients to make Hot Bologna
- Ring Bologna
- Crushed Red Pepper Flakes
- Ground Cayenne Pepper
- Distilled White Vinegar
- Red Food Coloring is Optional
How to Make Hot Bologna
Clean and prep the jar you will be doing the pickling in.
Prepare the Ring Bologna by removing the outer casing, slicing it into desired lengths, then slicing the lengths into quarters. You can leave it in halves, but it will take longer for the flavors to develop.
Loosely pack the jar with the cut bologna. Do not cram the bologna in since the juice needs to be able to circulate all around.
Pour the vinegar in the jar. Add the red pepper flakes and ground cayenne pepper and optional red food coloring. You do not need much red food coloring this is just to let people know this is going to be spicy.
Add enough water to cover the meat.
Put the lid on and shake to distribute the spices.
Place in the refrigerator for a least 2 days for the flavors to develop.