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Brown Sugar Baked Bologna

    1 (6 1/2-pound) all-beef bologna
    1/2 cup Dijon mustard
    1 1/2 cups golden brown sugar
    1 loaf sliced white bread
    1 jar yellow mustard

  Preheat the oven to 250F. Line a large roasting pan with foil to
 cover well. Using a small sharp knife score the top of the bologna,
 cutting about 1/4-inch deep, to create a diamond design.

  Place the bologna, cut side down, in the foil lined pan and spread
 a thin layer of mustard on the exposed areas. Using your hands, press
 the brown sugar onto the Dijon mustard to create a coating. Carefully
 turn the bologna over, so that the cut side is facing up, and spread
 the top and sides with the remaining Dijon mustard. Press the
 remaining brown sugar onto the mustard to coat the entire bologna
 well.

  Place the bologna in the top third of the oven. Bake for 5 hours,
 rotating the bologna slightly during cooking to keep the bottom from
 burning. Remove the bologna from the pan and place it on a large
 platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches
 on fresh white bread with yellow mustard.