There are many ways to make a fried bologna (baloney) sandwich.

>>9262238
That's a big bologna

do americans really eat this?

>>9262410
for you

>>9262423
at least twice a day

I haven't eaten bologna in like 10 years

>>9262556
Time to man the fuck up, faggot.

>>9262238
That's like a week's worth of sodium, got damn mang

>>9262944
good thing its not bad for you

>>9262944
Less shit I have to worry about next week.

>>9262423
As appetizers.

>>9262423
kys

first off, replace the bologna with mortadella

>>9262423
it's a pre-appetizer to most non-breakfast meals

>>9262556
Freak

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I think I'd rather have a Leberkässemmel.

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Or maybe even a delicious Extrawurstsemmerl (with Gurkerl!).

>>9264403
This. I'll take my pretentious bologna please. It has pistachios.

Start out with all beef bologna cut at least a third of an inch
Grill it, has to be thick enough to get charlines without curling up
Throw on toasted bun with sharp cheddar and spicy brown mustard
Serve with bowl of grits

Thick cut bologna, Cheddar cheese, Fried Egg and if you're feeling up to it, some mayo and tomato

A fried bologna needs nothing else.

>>9262423
Canadian here. This is our favourite cuisine and we usually eat it as an appetizer before our poutine and beaver tail for desert

What is a bologna?

>>9265983
I'd eat that meal.

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>>9262238
When I was in elementary school in the 60s we had these for lunch and they're delicious
.
http://valleyfamilyfun.ca/bologna-cups/

>>9265826
>mortadella
is that a thick slice of pickle loaf?

>>9265983
I've heard fried bolonga called a Newfie steak

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For me it's the Subway™ Seafood Sensation™

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>>9266095
No. It's a thick slice of Leberkäse.

>>9266075
Do Californians really eat this?

>>9266212
Fuck, now I want some Leberkäse. Is there any way to get this in the states?

>>9268534
I found this recipe. It seems pretty simple just requires finely mincing the meats with a food processor, forming into a loaf and baking.

http://germanculture.com.ua/main-dishes/bavarian-leberkase/

>>9268566
Man I don't come to this board to cook

>>9268569
Then go to your local Piggly Wiggly deli counter and ask them for some.

>>9266212
>called leberkäse
>keine käse
Warum?

>>9268668
It's the same thing with headcheese. No cheese and oftentimes no head.

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>>9268668
There's different theories, but supposedly "Käs" originally referred to any kind of kneadable mass, and only later became associated exclusivley with the dairy product.

It also doesn't contain any liver, "Leber" in this context comes from the term "Lab/Laib" --> "loaf".

Of course, there is Käseleberkäse es well.

>>9268899
I want this broiled so the cheese gets all browned.

>>9268899
That shit looks nastier than my grandpa's feet

>>9269837
Taste's fucking amazing though. And it's just melted pieces of cheese inside a loaf of meat.

>>9265983
>Canadian here. This is our favourite cuisine
Newfoundland is not an accurate representation of Canada in its entirety, no matter how many other provinces you swarm to begging for work

>>9269844
I guess I believe you. I'd try it given the chance, but it really does look unappetizing.

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>>9269861
You're not entirely wrong. It's popular in Vienna, and there's also a similarly cheese-filled sausage called "Käsekrainer". It's often referred to as "Eitrige" - loosely translated: "pus-filled sausage".

>>9269854
the main reason newfies acquire work in other provinces is because the province natives think they're too good to do the jobs.

>>9262423
ye, sometimes
>>9262238
on toast w/ mustard
>>9263222
what kind of bologna is that? i've only seen the thick-cut supermarket crap
>>9265992
ground-up chicken assholes formed into huge tubes of pink, wrapped in wax and sliced
>>9268899
it looks like it's filled with pus, no offense

>>9269904
>it looks like it's filled with pus, no offense
>>9269874

>>9262238
My fried bologna recipe
>plenty of meat, fry it butter
>smear of minced garlic and buns go into the oven (I use black rye)
>apply a reasonable amount of pickles and mustard, now add more. The proper amount of these toppings should be called too much.
>assemble and stuff my fat face

ive only ever had the shitty presliced bologna, am i missing out?
should i invest in a meatlog?

>>9262238

I use a cast iron skillet and straight up lard to fry bologna and an egg. Put the fried bologna on one slice of toasted rye, grind on some black pepper, grate some cheddar on to bologna, put the egg on top of the cheddar so it gets melty from residual heat off bologna and egg, grind on a snooch more black pepper, then top with a piece of toasted wheat bread.

>>9271938
>a snooch more black pepper
Naw man. Naw.