Craving that nostalgic comfort of homemade bologna sausage? Whether you’re looking for quick weeknight dinners, family-friendly favorites, or creative new twists on this classic, we’ve gathered 28 delicious recipes that will bring warmth and flavor to your table. Get ready to rediscover why homemade always tastes better—let’s dive into these mouthwatering ideas!
Classic Beef Bologna Sausage
Brace your taste buds for this nostalgic upgrade. We’re transforming humble beef bologna into a gourmet sausage that’ll make your kitchen smell like a European charcuterie. Forget the pre-sliced stuff—this is next-level deli magic.
Ingredients
– 2 lbs high-quality beef chuck, cold-ground
– 1/4 cup ice-cold whole milk
– 2 tsp fine sea salt
– 1 tsp freshly cracked black pepper
– 1/2 tsp coriander seeds, freshly toasted and ground
– 1/4 tsp curing salt #1
– 1/4 cup non-fat dry milk powder
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– Natural beef casings, soaked in cold water
Instructions
1. Chill your meat grinder parts and stand mixer bowl in the freezer for 30 minutes to maintain emulsion temperature.
2. Combine cold-ground beef chuck with ice-cold whole milk in the chilled mixer bowl.
3. Attach the paddle attachment and mix on low speed for 2 minutes until the milk is fully incorporated.
4. Add fine sea salt, freshly cracked black pepper, ground coriander seeds, curing salt #1, non-fat dry milk powder, smoked paprika, and garlic powder.
5. Increase mixer speed to medium and beat for 3 minutes until the mixture becomes sticky and pale—this indicates proper protein extraction.
6. Rinse natural beef casings under cold running water to remove excess salt, then thread onto your sausage stuffer nozzle.
7. Fill the sausage stuffer with the meat mixture, eliminating air pockets by pressing firmly.
8. Stuff the casings slowly and evenly, twisting links every 6 inches while supporting the casing with your opposite hand to prevent tearing.
9. Prick any visible air bubbles with a sterile pin to ensure even cooking and prevent bursting.
10. Arrange sausages in a single layer on a wire rack set over a baking sheet and refrigerate uncovered for 12 hours to develop pellicle.
11. Preheat your smoker to 180°F using fruitwood chips for subtle sweetness.
12. Smoke sausages for 3 hours until they reach an internal temperature of 155°F, rotating the rack halfway through.
13. Immediately transfer sausages to an ice water bath and chill for 20 minutes to stop the cooking process.
14. Pat sausages dry with paper towels and refrigerate for 24 hours before slicing to allow flavors to meld.
Melt-in-your-mouth texture meets smoky sophistication in every slice. The subtle coriander warmth plays beautifully against the paprika’s earthiness, making this bologna equally stunning sliced thin for sandwiches or grilled whole until caramelized. Try pan-searing thick coins until crispy-edged and serving over creamy polenta for an unexpected dinner upgrade.
Spicy Garlic Bologna Sausage
Kick your lunch game into high gear with this flavor-bomb upgrade. We’re transforming humble bologna into a spicy, garlicky sensation that’ll have everyone begging for the recipe. Get ready to make your taste buds dance with this unexpectedly epic creation.
Ingredients
– 1 pound artisanal bologna sausage, sliced into ½-inch rounds
– 3 tablespoons cold-pressed avocado oil
– 6 large garlic cloves, microplaned into paste
– 2 teaspoons smoked paprika
– 1 teaspoon cayenne pepper
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon raw honey
– 2 tablespoons apple cider vinegar
– ¼ cup chicken stock
– 2 tablespoons unsalted butter
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Pat bologna rounds completely dry with paper towels to ensure proper searing.
2. Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
3. Arrange bologna rounds in a single layer, working in batches to avoid overcrowding.
4. Sear for 3-4 minutes per side until deeply caramelized with crispy edges.
5. Transfer seared bologna to a plate, leaving rendered fat in the skillet.
6. Reduce heat to medium and add microplaned garlic paste to the hot oil.
7. Sauté garlic for exactly 45 seconds until fragrant but not browned.
8. Whisk in smoked paprika, cayenne pepper, and black pepper until fully incorporated.
9. Pour in chicken stock while scraping the bottom to deglaze all browned bits.
10. Add apple cider vinegar and raw honey, stirring continuously until sauce thickens slightly, about 2 minutes.
11. Swirl in unsalted butter off heat to create a glossy, emulsified sauce.
12. Return all bologna to the skillet, tossing to coat evenly in the spicy garlic sauce.
13. Garnish with freshly chopped parsley just before serving.
What emerges is a textural masterpiece—crispy-edged bologna swimming in a glossy, fiery garlic sauce that clings perfectly to every bite. The sweet heat builds gradually while the garlic provides aromatic depth that transforms this humble ingredient into something truly special. Serve it piled high on toasted brioche buns or alongside creamy polenta for the ultimate comfort food experience.
Smoked Bologna with Cheese
Might sound wild, but smoked bologna with cheese will absolutely shatter your expectations. This isn’t your childhood lunch meat—it’s a smoky, melty revelation that transforms the humble deli staple into a show-stopping centerpiece. Get ready to blow some minds at your next gathering.
Ingredients
- 1 (5 lb) whole chub bologna
- 1/4 cup Dijon mustard
- 1/2 cup dark brown sugar, firmly packed
- 2 tbsp smoked paprika
- 1 tbsp freshly cracked black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 8 oz sharp cheddar cheese, cold from refrigeration
- 1/4 cup apple cider vinegar
- 1/2 cup wood chips (hickory or applewood), soaked in water for 30 minutes
Instructions
- Remove the bologna chub from its packaging and pat completely dry with paper towels.
- Score the bologna in a 1-inch crosshatch pattern, cutting 1/4-inch deep across the entire surface.
- Brush the entire surface of the bologna with Dijon mustard using a pastry brush.
- Combine dark brown sugar, smoked paprika, black pepper, garlic powder, and onion powder in a small bowl.
- Press the spice rub mixture firmly into the scored bologna, ensuring it fills all crevices.
- Preheat your smoker to 225°F using an oven thermometer to verify temperature accuracy.
- Drain the soaked wood chips and add them to your smoker’s wood chip box.
- Place the seasoned bologna directly on the smoker grate, fat-side up.
- Smoke the bologna for 3 hours, maintaining a consistent 225°F temperature throughout.
- Remove the bologna from the smoker and increase the smoker temperature to 350°F.
- Using a sharp chef’s knife, slice the cold cheddar cheese into 1/4-inch thick slices.
- Create deep pockets in the scored bologna by gently pulling apart the crosshatch pattern.
- Insert the cold cheese slices into the pockets, pressing them firmly into place.
- Return the cheese-stuffed bologna to the smoker and cook for 15 minutes at 350°F.
- Spritz the bologna with apple cider vinegar using a spray bottle to create a glossy glaze.
- Continue smoking for 5 more minutes until the cheese is completely melted and bubbling.
- Remove the smoked bologna from the smoker and let it rest for 10 minutes before slicing.
What emerges is pure magic—the exterior develops a beautiful bark while the interior stays incredibly juicy. The smoked paprika and melted cheddar create this incredible savory-sweet balance that’ll have everyone asking for seconds. Try slicing it thick and serving on toasted brioche buns with pickled onions, or cube it for the ultimate game-day snack board.
Herbed Turkey Bologna Sausage
Get ready to revolutionize your charcuterie game with this homemade herbed turkey bologna sausage. Ground turkey transforms into a surprisingly sophisticated deli-style creation that’ll make you forget store-bought versions forever. Generously seasoned with aromatic herbs and perfectly emulsified for that signature smooth texture.
Ingredients
– 1 pound ground dark meat turkey
– 2 tablespoons ice-cold dry white wine
– 1 teaspoon fine sea salt
– 1/2 teaspoon Insta Cure #1
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon ground coriander
– 1/8 teaspoon ground allspice
– 2 teaspoons minced fresh sage
– 1 teaspoon minced fresh thyme
– 1/4 cup non-fat dry milk powder
– 4 feet natural sheep casings, soaked in lukewarm water
Instructions
1. Combine ground dark meat turkey, ice-cold dry white wine, fine sea salt, Insta Cure #1, freshly cracked black pepper, freshly grated nutmeg, ground coriander, and ground allspice in a stainless steel bowl.
2. Place the bowl over an ice bath and mix vigorously for 3 minutes until the proteins begin to bind and the mixture becomes slightly sticky.
3. Add minced fresh sage, minced fresh thyme, and non-fat dry milk powder to the turkey mixture.
4. Continue mixing over the ice bath for another 4 minutes until the sausage emulsion becomes cohesive and develops a uniform pink color.
5. Load the sausage mixture into a stuffer fitted with a medium-sized stuffing tube.
6. Thread one end of the soaked natural sheep casings onto the stuffing tube, leaving 6 inches of casing hanging loose.
7. Slowly fill the casings with the sausage mixture, maintaining consistent pressure to avoid air pockets.
8. Twist the filled casings into 6-inch links, making sure each twist is tight and secure.
9. Prick any visible air bubbles in the sausages with a sterilized sausage pricker or clean needle.
10. Hang the sausages in a refrigerator at 38°F for 12 hours to allow the casings to dry and the flavors to meld.
11. Poach the sausages in 160°F water for 25 minutes until the internal temperature reaches 155°F on an instant-read thermometer.
12. Immediately transfer the poached sausages to an ice water bath and chill for 15 minutes to stop the cooking process.
13. Pat the sausages dry with paper towels and refrigerate until ready to serve.
Keep this herbed turkey bologna chilled until serving—the fine emulsion creates an incredibly smooth, sliceable texture that holds its shape perfectly. Knife-thin slices reveal the delicate marbling of herbs throughout the tender turkey, offering subtle notes of sage and thyme with warm spice undertones. Kick up your next charcuterie board by pairing thin slices with grainy mustard and crisp cornichons for that classic deli experience at home.
Vegan Chickpea Bologna Sausage
Fancy transforming humble chickpeas into savory sausage magic? Forget complicated vegan recipes—this bologna-style creation delivers smoky, meaty satisfaction in minutes. Grab your food processor and let’s make plant-based perfection happen.
Ingredients
– 2 cups cooked chickpeas, thoroughly drained
– 3 tbsp nutritional yeast
– 2 tbsp tamari
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp fennel seeds, lightly crushed
– ¼ cup vital wheat gluten
– 2 tbsp refined coconut oil, melted
– 3 tbsp aquafaba (chickpea brine)
– Parchment paper for wrapping
Instructions
1. Combine 2 cups drained chickpeas, 3 tbsp nutritional yeast, 2 tbsp tamari, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp crushed fennel seeds in a food processor.
2. Pulse mixture for 15 seconds until coarsely chopped, scraping down sides with a spatula to ensure even texture.
3. Add ¼ cup vital wheat gluten and pulse for 10 seconds until just incorporated—overmixing will create tough sausage.
4. Stream in 2 tbsp melted refined coconut oil and 3 tbsp aquafaba while pulsing for 5 seconds to form a sticky dough.
5. Turn dough onto clean surface and knead for 60 seconds until elastic strands form from gluten development.
6. Divide dough into 4 equal portions and roll each into 5-inch cylinders using palm pressure.
7. Wrap each cylinder tightly in parchment paper, twisting ends securely to create firm sausage shape.
8. Steam wrapped sausages in bamboo steamer for 25 minutes over rapidly boiling water until firm to touch.
9. Remove sausages from steamer and let cool completely on wire rack for 20 minutes—this sets the texture.
10. Unwrap sausages and pan-sear in non-stick skillet over medium-high heat for 3 minutes per side until golden-brown crust forms.
Outrageously meaty with satisfying chew, these sausages boast smoky depth from paprika and subtle licorice notes from fennel. The crisp seared exterior gives way to tender, protein-packed interior perfect for slicing into sandwiches or crumbling over pizza. Try thin slices pan-fried until crispy for vegan bacon alternative that’ll convert even skeptical carnivores.
Italian-Style Bologna Sausage
Fusing tradition with modern flair, this Italian-Style Bologna Sausage transforms humble ingredients into something extraordinary. Forget everything you thought you knew about bologna—this homemade version delivers authentic flavor with every juicy bite. Get ready to impress with minimal effort and maximum taste.
Ingredients
– 2 pounds ground pork shoulder, 80/20 fat ratio
– 1 pound ground veal
– 1/4 cup whole milk, chilled
– 2 large pasture-raised eggs, lightly beaten
– 1/4 cup dry white wine
– 2 teaspoons fine sea salt
– 1 teaspoon freshly ground black pepper
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon ground coriander
– 1/8 teaspoon curing salt (Prague Powder #1)
– 4 feet natural pork casings, soaked in cold water
Instructions
1. Combine ground pork shoulder and ground veal in a large stainless steel bowl.
2. Add chilled whole milk to the meat mixture.
3. Incorporate lightly beaten pasture-raised eggs into the mixture.
4. Pour dry white wine over the meat blend.
5. Sprinkle fine sea salt evenly across the surface.
6. Distribute freshly ground black pepper throughout.
7. Add freshly grated nutmeg to the mixture.
8. Sprinkle ground coriander over the ingredients.
9. Carefully measure and add curing salt (Prague Powder #1).
10. Mix all ingredients by hand for exactly 3 minutes until thoroughly combined and slightly sticky.
11. Cover the bowl with plastic wrap and refrigerate for 8 hours to develop flavors.
12. Rinse soaked natural pork casings under cold running water for 2 minutes.
13. Thread casings onto sausage stuffer attachment, leaving 6 inches hanging free.
14. Fill casings with the chilled meat mixture, maintaining consistent pressure.
15. Twist sausages into 6-inch links, ensuring no air pockets remain.
16. Prick each sausage lightly with a sterilized needle to prevent bursting.
17. Arrange sausages on a wire rack over a baking sheet.
18. Refrigerate uncovered for 12 hours to form a protective pellicle.
19. Preheat oven to 200°F with a water pan on the lower rack.
20. Smoke sausages for 4 hours until internal temperature reaches 155°F.
21. Immediately plunge sausages into an ice bath for 15 minutes to stop cooking.
22. Pat sausages dry with paper towels.
23. Vacuum seal sausages and refrigerate for 24 hours before serving.
Elevating simple ingredients through careful technique yields sausages with a firm yet yielding texture and complex savory notes. The subtle sweetness from the milk balances the aromatic spices, while the smoking process creates a beautiful mahogany hue. Serve thinly sliced on artisanal bread with grainy mustard, or pan-sear until crispy and serve alongside roasted vegetables for a complete meal.
Old-Fashioned Bologna Loaf
You remember that retro bologna loaf your grandma used to make? Yeah, that glorious pink masterpiece is staging a major comeback. Transform basic lunch meat into a showstopping centerpiece that’ll have everyone asking for seconds.
Ingredients
– 1 lb high-quality beef bologna, casing removed
– 8 oz cream cheese, softened to room temperature
– 1/4 cup dill pickle relish, thoroughly drained
– 2 tbsp Dijon mustard
– 1 tbsp Worcestershire sauce
– 1/2 tsp smoked paprika
– 1/4 cup finely minced red onion
– 2 tbsp chopped fresh parsley
– 1/4 cup crushed buttery crackers
Instructions
1. Cut the bologna into 1-inch cubes and place them in a food processor.
2. Pulse the bologna for 15 seconds until it reaches a coarse grind consistency.
3. Transfer the ground bologna to a large mixing bowl.
4. Add the softened cream cheese to the bologna mixture.
5. Incorporate the drained dill pickle relish into the mixture.
6. Mix in the Dijon mustard until fully combined.
7. Stir in the Worcestershire sauce evenly throughout the mixture.
8. Sprinkle the smoked paprika over the mixture and blend thoroughly.
9. Fold in the finely minced red onion until distributed.
10. Add the chopped fresh parsley and mix gently.
11. Line a 9×5-inch loaf pan with plastic wrap, leaving 3 inches of overhang on all sides.
12. Press the bologna mixture firmly into the prepared loaf pan, eliminating air pockets.
13. Cover the surface directly with plastic wrap and refrigerate for 4 hours minimum.
14. Remove the chilled loaf from the refrigerator after the 4-hour setting period.
15. Unwrap the top layer of plastic wrap from the loaf.
16. Invert the loaf pan onto a serving platter to release the formed loaf.
17. Carefully peel away the remaining plastic wrap from the loaf.
18. Sprinkle the crushed buttery crackers evenly over the entire surface of the loaf.
19. Gently press the cracker crumbs into the surface to adhere.
The finished loaf delivers a surprisingly sophisticated texture—firm yet creamy with pops of pickle crunch against the smooth bologna base. Serve thick slices on toasted rye with sharp cheddar, or cube it for an unexpected charcuterie board star that’ll have guests guessing your secret ingredient.
Honey Glazed Bologna Sausage
Punch up your weeknight game with this sweet-savory stunner. Honey-glazed bologna transforms basic into brilliant—caramelized edges, sticky-sweet glaze, and that irresistible smoky-salt balance you’ll crave. Trust us, this isn’t your childhood lunch meat anymore.
Ingredients
– 1 pound whole bologna sausage, casing removed
– ¼ cup raw wildflower honey
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 tablespoon cold-pressed avocado oil
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
2. Score the bologna sausage in a ½-inch crosshatch pattern across the entire surface, cutting ¼-inch deep to allow glaze penetration.
3. Whisk together raw wildflower honey, Dijon mustard, apple cider vinegar, cold-pressed avocado oil, smoked paprika, and freshly cracked black pepper in a small bowl until fully emulsified.
4. Brush the entire surface of the scored bologna with half of the honey-mustard glaze using a pastry brush, ensuring it fills the scored grooves.
5. Place the glazed bologna on the prepared baking sheet and roast at 375°F for 20 minutes.
6. Remove from oven and brush with remaining glaze, paying special attention to any dry spots for even caramelization.
7. Return to oven and roast for an additional 15-20 minutes until the glaze is bubbling and deeply caramelized with dark golden edges.
8. Transfer to a cutting board and let rest for 5 minutes to allow juices to redistribute before slicing.
9. Slice into ½-inch thick rounds against the grain for optimal tenderness.
10. Arrange slices on a serving platter and drizzle with any remaining pan juices.
Sweet-salty perfection meets textural heaven—crisp-glazed exterior giving way to tender, juicy interior. Serve thick slices on toasted brioche with sharp cheddar, or cube for next-level charcuterie board additions. Either way, that sticky-sweet crust will have everyone asking for seconds.
Bologna and Jalapeño Sausage
Let’s transform basic bologna into something spectacular. Load up your skillet for this spicy, smoky upgrade that’ll make you question every boring lunch you’ve ever had. This jalapeño-kicked sausage delivers serious flavor in minutes.
Ingredients
– 1 pound high-quality beef bologna, sliced into ½-inch thick rounds
– 2 fresh jalapeño peppers, finely minced (seeds included for maximum heat)
– 3 cloves garlic, microplaned to a fine paste
– 2 tablespoons cold-pressed avocado oil
– 1 teaspoon smoked paprika
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon fine sea salt
– 2 tablespoons raw honey
– 1 tablespoon apple cider vinegar
– Fresh cilantro leaves for garnish
Instructions
1. Pat bologna rounds completely dry with paper towels to ensure proper searing.
2. Score each bologna round in a crosshatch pattern, cutting ¼-inch deep to prevent curling during cooking.
3. Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering, approximately 375°F.
4. Arrange bologna rounds in a single layer, working in batches to avoid overcrowding.
5. Sear for 2-3 minutes until deeply caramelized and edges begin to crisp.
6. Flip each round using kitchen tongs and cook for another 2 minutes.
7. Transfer seared bologna to a wire rack set over a baking sheet to maintain crispness.
8. Reduce skillet heat to medium and add minced jalapeños, cooking for 1 minute until slightly softened.
9. Add microplaned garlic paste and cook for 30 seconds until fragrant but not browned.
10. Sprinkle in smoked paprika, black pepper, and sea salt, toasting spices for 15 seconds.
11. Whisk in raw honey and apple cider vinegar, scraping up any browned bits from skillet bottom.
12. Return all bologna rounds to skillet, tossing to coat evenly in glaze.
13. Cook for 1 final minute until glaze thickens and clings to each piece.
14. Remove from heat and let rest for 2 minutes to allow flavors to meld.
15. Garnish with fresh cilantro leaves just before serving.
A perfect balance of sweet heat and smoky richness makes this bologna unforgettable. The crosshatch scoring creates delightful crispy edges while keeping the center juicy. Serve these glazed rounds on toasted brioche buns with pickled onions, or chop them into a spicy potato salad for your next barbecue.
Maple Infused Bologna Sausage
Hate boring bologna? Here’s your game-changer. Maple Infused Bologna Sausage transforms that humble lunch meat into a sweet, smoky, next-level bite. Get ready to impress your taste buds—and your feed.
Ingredients
– 1 lb high-quality beef bologna, sliced into 1/2-inch thick rounds
– 1/4 cup pure maple syrup (Grade A, dark amber)
– 2 tbsp unsalted butter, clarified
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– 1/2 tsp freshly cracked black pepper
– 1/4 tsp fine sea salt
– 2 tbsp apple cider vinegar
– 1 tbsp fresh chives, finely minced
Instructions
1. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates on contact.
2. Score both sides of each bologna round in a crosshatch pattern, cutting 1/8-inch deep to prevent curling and allow maximum flavor penetration.
3. Add clarified butter to the hot skillet, swirling to coat the surface evenly.
4. Arrange bologna rounds in a single layer, working in batches to avoid overcrowding.
5. Sear for 2-3 minutes per side until deep golden-brown and slightly caramelized at the edges.
6. Reduce heat to medium and pour maple syrup evenly over the bologna rounds.
7. Add Dijon mustard, smoked paprika, black pepper, and sea salt directly to the skillet.
8. Stir gently with a silicone spatula to coat all pieces, ensuring the syrup mixture doesn’t burn.
9. Simmer for 4-5 minutes, flipping once, until the glaze thickens and clings to the bologna.
10. Deglaze the skillet with apple cider vinegar, scraping up any fond from the bottom for added depth.
11. Transfer bologna to a serving platter and immediately garnish with freshly minced chives.
Forget everything you thought you knew about bologna. The exterior is sticky and caramelized, while the inside stays juicy with a hint of smoke. Serve it skewered with pickled onions for a sweet-savory appetizer, or chop it over creamy polenta for a comfort-food twist.
Pork and Apple Bologna Sausage
Ditch the boring sausages—this pork and apple bologna blend brings sweet, savory, and smoky notes to your table in under an hour. Grind pasture-raised pork shoulder with crisp Granny Smith apples, then smoke it low and slow for a juicy, homemade delicacy. Your charcuterie board will never be the same.
Ingredients
- 1 lb pasture-raised pork shoulder, chilled and cubed
- 1 medium Granny Smith apple, peeled, cored, and finely diced
- 2 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp pink curing salt
- 1/4 cup ice-cold water
- 2 tbsp clarified butter
- Natural hog casings, soaked and rinsed
Instructions
- Combine the cubed pork shoulder, diced apple, apple cider vinegar, smoked paprika, and pink curing salt in a stainless steel bowl.
- Chill the mixture in the freezer for 20 minutes until it reaches 32°F to ensure a clean grind.
- Grind the chilled mixture through a meat grinder fitted with a 3/16-inch plate directly into the bowl set in ice.
- Add the ice-cold water to the ground mixture.
- Knead the mixture by hand for 3 minutes until it becomes sticky and emulsified.
- Load the sausage mixture into a stuffer and carefully fill the pre-soaked hog casings, twisting links every 5 inches.
- Prick any air bubbles in the casings with a sterilized sausage pricker.
- Heat a cast-iron skillet over medium heat and add the clarified butter.
- Place the sausage links in the skillet and pan-fry for 4–5 minutes per side until the internal temperature reaches 160°F.
- Rest the sausages on a wire rack for 5 minutes before slicing.
Outrageously tender with a subtle sweetness from the apples, this bologna sausage boasts a firm yet yielding bite. Serve it thick-sliced on crusty bread with grainy mustard, or cube it for a charcuterie board centerpiece that balances smoky paprika and tangy apple notes.
Cajun Style Bologna Sausage
A bold twist on a classic that’ll make your taste buds dance—Cajun Style Bologna Sausage brings the heat and flavor of Louisiana right to your kitchen. Get ready to transform humble bologna into a spicy, smoky masterpiece that’s perfect for sandwiches, snacks, or game-day spreads. Let’s fire up the skillet and dive in!
Ingredients
– 1 pound thick-cut beef bologna, sliced into ½-inch rounds
– 2 tablespoons avocado oil
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried oregano
– ½ teaspoon cayenne pepper
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon fine sea salt
Instructions
1. Pat the thick-cut beef bologna rounds dry with paper towels to ensure a crisp sear.
2. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, and fine sea salt to create the Cajun seasoning blend.
3. Evenly coat both sides of each bologna round with the seasoning mixture, pressing gently to adhere.
4. Heat the avocado oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
5. Arrange the seasoned bologna rounds in a single layer in the hot skillet, avoiding overcrowding.
6. Sear the bologna for 3–4 minutes per side, until deeply browned and slightly crispy at the edges.
7. Flip the bologna using tongs and cook the second side for another 3–4 minutes, until the spices are fragrant and toasted.
8. Transfer the cooked bologna to a wire rack set over a baking sheet to drain excess oil and maintain crispness.
9. Let the bologna rest for 2 minutes before serving to allow the flavors to meld.
Zesty and satisfying, this Cajun bologna boasts a smoky, spicy crust with a juicy, tender interior. Serve it piled high on toasted brioche buns with tangy slaw, or slice it into strips for a next-level addition to breakfast hash or charcuterie boards.
Mushroom and Herb Bologna Sausage
Forget boring lunch meat—this homemade mushroom and herb bologna sausage transforms humble ingredients into something spectacular. Fold earthy mushrooms with aromatic herbs into a perfectly textured sausage that slices beautifully for sandwiches or charcuterie boards.
Ingredients
- 1 pound cremini mushrooms, finely minced
- 1 pound ground pork shoulder (80/20 fat ratio)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, microplaned
- 2 teaspoons fresh thyme leaves, stripped from stems
- 1 teaspoon fresh rosemary, finely minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fine sea salt
- 1/4 cup dry white wine
- 2 sheets caul fat, soaked in cold water
- 1 tablespoon unsalted butter
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add minced mushrooms and sauté for 8-10 minutes until deeply browned and all liquid has evaporated.
- Stir in microplaned garlic and cook for 45 seconds until fragrant but not browned.
- Deglaze with white wine, scraping up any browned bits from the pan bottom.
- Cook until wine completely evaporates, about 2-3 minutes.
- Transfer mushroom mixture to a bowl and cool to room temperature, about 15 minutes.
- Combine cooled mushrooms with ground pork, thyme, rosemary, smoked paprika, black pepper, and sea salt.
- Mix gently with your hands until just combined—overmixing creates a tough texture.
- Divide mixture into 4 equal portions and shape into tight 6-inch logs.
- Pat caul fat dry with paper towels and wrap each log completely, trimming excess.
- Refrigerate wrapped sausages uncovered for 2 hours to firm up and develop flavor.
- Preheat oven to 325°F and place sausages on a parchment-lined baking sheet.
- Dot each sausage with small pieces of unsalted butter.
- Roast for 25-30 minutes until internal temperature reaches 155°F on an instant-read thermometer.
- Let rest for 10 minutes before slicing to allow juices to redistribute.
Keep this bologna chilled for up to 5 days—the caul fat creates an incredibly moist, tender texture with subtle herb notes shining through each slice. Layer it thick on crusty bread with sharp mustard, or cube it for a rustic pasta addition that absorbs sauces beautifully.
Tangy BBQ Bologna Sausage
Zesty and unapologetically bold, this BBQ bologna sausage transforms deli-counter basics into smoky, tangy perfection. Fire up your grill for this unexpected crowd-pleaser that delivers maximum flavor with minimal fuss. Get ready to rethink everything you thought you knew about bologna.
Ingredients
– 1 pound thick-cut beef bologna sausage, casing removed
– ½ cup high-quality tomato-based barbecue sauce
– 2 tablespoons raw honey
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ¼ teaspoon cayenne pepper
– 2 tablespoons extra virgin olive oil
– 4 brioche hamburger buns, lightly toasted
– ½ cup house-made creamy coleslaw
Instructions
1. Preheat your gas or charcoal grill to medium-high heat (400°F).
2. Score the bologna sausage in a crosshatch pattern, cutting ¼-inch deep to create caramelization pockets.
3. Whisk together barbecue sauce, raw honey, apple cider vinegar, smoked paprika, garlic powder, and cayenne pepper in a small saucepan.
4. Simmer the sauce mixture over medium heat for 3-4 minutes until slightly thickened, stirring constantly.
5. Brush the scored bologna generously with extra virgin olive oil on all surfaces.
6. Place the bologna directly on the preheated grill grates.
7. Grill for 4-5 minutes per side until deep grill marks form and edges begin to crisp.
8. Baste the bologna with the prepared barbecue glaze using a silicone brush.
9. Continue grilling for another 2-3 minutes per side, allowing the glaze to caramelize and bubble.
10. Remove the bologna from the grill and let it rest for 3 minutes on a cutting board.
11. Slice the grilled bologna into ½-inch thick rounds against the grain.
12. Arrange the sliced bologna on lightly toasted brioche hamburger buns.
13. Top each sandwich with 2 tablespoons of house-made creamy coleslaw.
Perfectly charred edges give way to juicy, smoky interior with that signature tangy-sweet glaze. The creamy coleslaw provides cooling contrast to the spicy kick, making this ideal for stacking high on toasted buns or chopping into bite-sized pieces for game-day sliders.
Firecracker Bologna Sausage
Every bite of this firecracker bologna sausage delivers explosive flavor that’ll have your taste buds dancing. Elevate humble bologna with a spicy-sweet glaze that caramelizes into sticky perfection. Get ready for the viral-worthy snack that transforms lunch meat into gourmet game day glory.
Ingredients
- 1 lb thick-cut bologna, sliced into 1-inch cubes
- 1/2 cup dark brown sugar, firmly packed
- 1/4 cup Sriracha sauce
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2 tbsp grapeseed oil
- 2 tbsp fresh cilantro, finely chopped
- 1 tsp toasted sesame seeds
Instructions
- Combine 1/2 cup dark brown sugar, 1/4 cup Sriracha sauce, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper in a medium saucepan.
- Bring mixture to a simmer over medium heat, stirring constantly with a whisk until sugar completely dissolves.
- Reduce heat to low and cook for 5-7 minutes until glaze thickens to a syrup consistency that coats the back of a spoon.
- Heat 2 tbsp grapeseed oil in a large cast-iron skillet over medium-high heat until shimmering but not smoking.
- Add 1 lb bologna cubes in a single layer, ensuring pieces don’t touch for proper browning.
- Sear bologna for 2-3 minutes per side until deep golden brown with crisp edges.
- Reduce heat to medium and pour prepared glaze over bologna, tossing to coat each piece evenly.
- Continue cooking for 3-4 minutes, stirring frequently, until glaze thickens and forms a sticky caramelized coating.
- Transfer glazed bologna to serving platter and immediately garnish with 2 tbsp fresh cilantro and 1 tsp toasted sesame seeds.
Juicy bologna cubes develop a satisfying crisp-tender texture while the spicy-sweet glaze creates an addictive sticky crust. Serve these fiery bites skewered with pickled vegetables for contrast, or pile them high on slider buns with crunchy slaw. The caramelized exterior gives way to smoky, savory centers that balance heat with subtle sweetness.
Bologna Sausage with Red Wine
Venture beyond basic bologna with this sophisticated twist that transforms humble lunch meat into a gourmet masterpiece. Simmered in rich red wine with aromatic vegetables, this dish elevates simple ingredients into something truly extraordinary. Get ready to impress with minimal effort and maximum flavor impact.
Ingredients
- 1 lb high-quality bologna sausage, sliced into ½-inch rounds
- 2 cups dry red wine (preferably Cabernet Sauvignon)
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 1 cup beef stock
- 2 tbsp tomato paste
- 1 tsp fresh thyme leaves
- ½ tsp freshly ground black pepper
- 1 bay leaf
- 2 tbsp unsalted butter, chilled
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering.
- Add bologna slices in a single layer and sear for 2-3 minutes per side until deeply browned.
- Remove bologna from pot and set aside on a plate, reserving rendered fat in the pot.
- Add diced onion to the hot fat and sauté for 4-5 minutes until translucent and lightly caramelized.
- Stir in minced garlic and cook for 1 minute until fragrant but not browned.
- Add tomato paste and cook for 2 minutes, stirring constantly, until it darkens to a brick-red color.
- Pour in red wine, scraping the bottom of the pot to release any browned bits.
- Bring wine to a boil and reduce by half, about 5-7 minutes of rapid simmering.
- Add beef stock, thyme, black pepper, and bay leaf to the reduced wine mixture.
- Return seared bologna to the pot, arranging in a single layer.
- Reduce heat to low, cover, and simmer gently for 25 minutes until sauce has thickened slightly.
- Remove pot from heat and discard the bay leaf.
- Swirl in chilled butter until melted and incorporated, creating a glossy sauce.
- Stir in fresh parsley just before serving.
Buttery bologna slices soak up the rich wine reduction, creating an unexpectedly elegant texture that melts with each bite. The deep, savory notes from the reduced wine perfectly complement the sausage’s subtle sweetness. Serve over creamy polenta or crusty bread to soak up every drop of the luxurious sauce, or pair with roasted root vegetables for a complete comfort meal.
Savory Herb and Garlic Bologna Sausage
Hangry? This savory herb and garlic bologna sausage transforms basic ground pork into an elevated charcuterie masterpiece. Punch up your sandwich game with aromatic garlic and fresh herbs that’ll make your taste buds dance. Skip the store-bought versions—this homemade delight delivers restaurant-quality flavor in under an hour.
Ingredients
- 1 pound pasture-raised ground pork, 80/20 lean-to-fat ratio
- 3 cloves fresh garlic, microplaned to a fine paste
- 2 tablespoons fresh rosemary, finely minced
- 1 tablespoon fresh thyme leaves, stripped from stems
- 1½ teaspoons fine sea salt
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon curing salt (Prague Powder #1)
- 2 tablespoons dry white wine
- 1 tablespoon extra virgin olive oil
- Natural hog casings, soaked and rinsed
Instructions
- Combine ground pork, garlic paste, minced rosemary, thyme leaves, sea salt, black pepper, smoked paprika, and curing salt in a stainless steel mixing bowl.
- Chill the mixture in the refrigerator for 30 minutes to allow the fats to firm up, which helps maintain emulsion during stuffing.
- Add dry white wine to the chilled meat mixture and knead vigorously for 3 minutes until the proteins become sticky and tacky.
- Load the seasoned meat mixture into a sausage stuffer, taking care to eliminate air pockets for consistent texture.
- Thread one end of the prepared hog casing onto the stuffer nozzle, leaving 4 inches of casing hanging loose for tying.
- Stuff the casing slowly and evenly, applying steady pressure to create a firm, uniform sausage link without overfilling.
- Twist the filled casing into 6-inch links, alternating direction with each twist to prevent unraveling during cooking.
- Prick any visible air bubbles with a sterilized sausage pricker or clean needle to prevent bursting.
- Heat extra virgin olive oil in a cast-iron skillet over medium heat until it shimmers, about 350°F.
- Place sausage links in the hot skillet, being careful not to overcrowd the pan for proper browning.
- Sear the sausages for 4-5 minutes per side until deeply golden brown and the internal temperature reaches 160°F on an instant-read thermometer.
- Transfer the cooked sausages to a wire rack set over a baking sheet to rest for 5 minutes before slicing.
Luxuriously juicy with a satisfying snap from the natural casing, this herb-forward sausage delivers complex layers of garlic and woody rosemary. The subtle smokiness from paprika complements the rich pork flavor beautifully. Serve thick slices on crusty artisanal bread with grainy mustard, or cube and pan-sear for an elevated pasta addition that’ll upgrade any weeknight dinner.
Conclusion
Now you have a fantastic collection of 28 delicious homemade bologna sausage recipes to explore! These creative ideas make it easy to craft your own flavorful versions right in your kitchen. We’d love to hear which recipes become your favorites—please leave a comment below and share this roundup on Pinterest so other home cooks can discover these tasty options too!
