I had to google it! Thanks for stumping me. :) Then I realized I'd seen some random chef on Food Network making it. The sausage itself that is.

I know nothing, but looking at it and thinking about the deli version that school friends ate, I started thinking that many Hawaiian spam recipes might work with it, and there are a lot of good recipes there.

Dutch Ring Baloney is like nothing else I have ever eaten. Here it's known as "Pella Balogna"...because Indtveld and Ulrich, 2 different butcher shops sell the best!
We often eat it just simmered in a little water to heat through and serve everyone a chunk with mashed potatoes and a vegetable of your choice. Or sliced and fried and put in a bun with mustard, cheese and some pickles.
But my most used recipe is "snackers"...sort of pickled, best as a cocktail snack.

Snackers

1 ring Dutch Balogna ( about a pound )

2 medium yellow onions ( about the size of a baseball)

Slice and layer in a crock or straihgt sided bowl

In a sauce pan place 1 c. cider vinegar, 1 cup water and 3/4
c sugar and 1 tsp mustard seed ( whole). Bring to a boil and pour over meat and
let stand un refigerated for 24 hours. Serve with cocktail rye.

Fried bologna sandwiches, one of Ashley's favorites! The only other way we ever ate bologna was ground up and mixed with mayonnaise and swet pickle relish as a sandwich spread. that spread is still available in delis here, all "house made". I used to eat it with crackers, but I haven't had it in years. It's also available here already pickled, in big glass jars.

Annie

But this bologna is different than the stuff you grind up and mix with mayo and pickles....this is a mix of beef and pork and coarse ground and the seasoning is very different...linking to Ulrich's which is all beef...some have pork too.

http://www.ulrichsmeatmarket.com/buy_online/?ulrichs_genuine_pella_bologna&show=product&productID=277924&productCategoryIDs=6585,6598

And it's very different from Kielbasa....which is more like that deli stuff that comes in slices.

In eastern PA (Pa-Dutch country) where I grew up they had pickled bologna at bars, maybe similar to what lindac posted. The cold fat in it never appealed to me but it was sort of tasty (Well I had it once and that was enough). Red Beet pickled eggs were also popular.

I prefer it sautéed in butter with onions and cabbage, served with noodles, and maybe bits of cream cheese cut in at the end. Glorified Grandma's Halushki.

LindaC, it's not kielbasa, or even close, and it's pretty much like your "Ulrich" bologna, ours is Koegel's. They also make the only hot dog I consider edible, but they call them "Vienna".

Here's the "description":

A smooth, finely chopped blend of beef and pork, seasoned with our unique spices, stuffed into a natural casing, smoked over hardwoods for a truly wonderful Koegel taste. These rings of bologna weigh approximately 1 1/4 pound.

Ingredients:

Beef, Pork, Water, Nonfat Dry MIlk, Salt, Spices, Sugar, Sodium Citrate, Dextrose, Paprika, Sodium Diacetate, Sodium Erythorbate, Spice Extractives, Garlic, Sodium Nitrite.

Here's their website:

http://www.koegelmeats.com/products.cgi?Item=bologna

And yes, they sell the bologna already pickled in 2.5 pound jars, or the regular bologna in 8 pound "logs".

Cilantro, they have a recipe page too, even have a recipe for a "weiner-rito". (grin)

https://recipes.koegelmeats.com/recipes/

Annie

I'd probably give a Hutspot (I think that's how it's spelled) a go with one of those. This is a recipe given to me verbally by my DH's best friend's Mom, who was married to a Dutch immigrant (which is where I'm guessing she got the recipe).

Peel and dice enough potatoes for the number of people you are serving. Place in the bottom of an appropriately sized pot (the ingredients should come close-ish to the top of the pot). Peel and dice an onion or two and put that in on top of the potatoes. Now peel and dice enough carrots for your crowd and put that on top of the onions. Finally peel the casing off the sausage (the original recipe uses Rookwurst but I've also used Krakowurst and Polish sausage) and place on top. Cover with water, place the lid on the pot and simmer until the veggies are cooked. The sausage will increase in size. Remove the sausage and drain the vegies and roughly mash with a bit of butter, salt and pepper. Serve a dollop of mashed veggies and some sliced sausage per person. Good cold weather food :-)

Yeah....the hot brine draws out the fat, which then congeals. There are 3 ways to combat that...one is to warm it enough to melt the fat....another is to drain and add new brine....and the third is to close your eyes and ignore the globs of congealed grease.

Never tried it sauteed with onions and cabbage!....maybe some potatoes too? Sounds lovely!

I was going to suggest putting either sliced cabbage (or sauerkraut) in the bottom of the pan with a little water; put the ring on top; and gently heat until cabbage has softened and ring is hot. Serve with mashed potatoes.

I wonder if this is what was in something my German-born MIL got at the German Deli for special occasions. She called it cold meat salad. It was prepared at the Deli and it had cubes of what looked like baloney but it was like pickled and I've never seen it anywhere. It had pickles in it too and it was really good - I had forgotten about it until now, many years ago. Other than that I say make fried baloney sandwiches which is the only other way I like to eat it.

It's a staple here in PA Dutch country but I have never heard of eating it hot.

Usually it's served in thick slices (it's only about two inches in diameter) and served as a snack alongside cubes of sharp cheese, with toothpicks in both. It's food set out at community gatherings or large parties. I have childhood memories of being at events where it was the only thing for a kid to eat. I do not like it at all.

Or, it's pickled. Pieces about four inches long are split lengthwise and pickled in big jars with a lot of vinegar and some red pepper flakes. The big jar is kept refrigerated. It's very sour, here at least.

The sound of pickled bologna doesn't float my boat--not a pickle lover--but a lot of the other suggestions of combining it with potatoes and/or cabbage sounds pretty good--esp. with the cooler weather, so I'll try some of those ideas.

Plllog, I've only had Spam fried and that was eons ago. I'll look up some of the Hawaiian recipes; I like to make a Hawaiian style stir fry w/ kielbasa or smoked sausage. It's a family favorite. Bologna isn't going too, too far astray.

Anyway, it was cheap (kinda' questionable) protein so I'm willing to experiment. (Mac, the Labrador will eat most anything if it's a bust.)

Linda, my husband hails from Washington, IA, near Iowa City. Somewhere between Washington and Kalona is the Boyd's sausage company featuring their "famous" Boyd's bologna rings. His family as sent gift packages at Christmas for many years. My husband could gobble an entire ring on his own if left unchecked. Ever heard of them?

BOYD'S SMOKEHOUSE

I have lived in Wisconsin my entire life. The thought of taking off the casing of ring baloney is disgusting. The casing keeps the juices in. Just put about 1/2 cup water in a pan or skillet (one with a lid) add the baloney ring, cover and simmer for about 10-15 minutes. It is already cooked so you are heating through. To serve...slice in chunks, keeping the casing on. Enjoy!

I cut mine up in half inch pieces and top my pizza with it ...

In my 50+ years on the planet and having a mother that is part Pennsylvania Dutch, the ONLY way I’ve eaten ring bologna is chilled (or approaching room temperature depending on how long it’s been sitting on the plate). Sliced about 3/16”-1/4” thick along with a cracker and/or with some type of cheese (mostly mild to sharp cheddar).

Obviously it’s a sausage and could be cooked but that’s something outside of my experience. Local “butchers” are the best source, if available.

Just revisiting this thread....
Shambo, I am well acquainted with Washington...used to be a lovely little tea house sort of restaurant on the square that was a stop on an antique-ing road trip with the gals....and an artist's studio, and a great bakery! But don't know about the smoke house.....will check it out next time I am down that way! Also love Stringtown Grocery!

I'm sorry, but just the thought of bologna makes me gag. Was forced to eat it as a kid. Usually fried. I hated that meal as much as I hated carrots.

Thank you, Jeanne.

Since I see so many different brands of ring bologna here in WI, I thought there was some 'secret' way the natives prepared it. Apparently not. So, I've been making it pretty much like you outlined...adding it to onions that I've Carmel-ized (stupid site spell check won't accept made-up words). Not bad with a crusty bread to sop up the juices. It's a once in a while budget meal that I make when I find it in the quick sale bin.

Ann, my mom made fried bologna, too. Often cut into bite sized pieces & mixed into scrambled eggs. Wasn't a favorite but was good change of pace breakfast. Carrots, though? One of my favorite veggies; numero uno son loves them, too. Really good, really sweet parsnips are even better.

This is an interesting thread. I'm 55 and have always lived in Texas, but I've never heard of ring bologna. Only the sandwich kind that comes sliced. The pickled bologna sounds like something I'd like.

"Good" ring bologna is nothing like the typical sandwich bologna that we find in many grocery stores. Different seasoning, coarser texture, and from a decent butcher more smoke. We actually have three local butchers making ring bologna, the first two are very similar in flavor with one being slightly drier than the other, the third has noticeably more smoke than the other two. All three are very good, it's just a matter of personal preference.

There is also "mass produced" ring bologna available at grocery stores in a vacuum pack. Those are more akin to a sandwich bologna (but not quite the same).

Lindac92, your description of the tea house sounds similar to a bed & breakfast/coffee/tea house in Kalona that we'd stop at when we were visiting my husband's family in Washington. It's been about six years since our last visit, so I'm sure things have changed quite a bit. And everyone in the family is watching their diets more carefully, so the Boyd's bologna Christmas gifts are now a thing of the past.