Fried Bologna
intro
Crispy, salty, golden-edged fried bologna is a nostalgic, budget-friendly comfort food, ready in minutes for quick meals or breakfast plates.
Ingredients
Steps
Prep bologna slices
Remove bologna slices from packaging, and use a sharp paring knife to cut a 1-inch long, 1/4-inch deep slit from the outer edge toward the center of each slice. This prevents the bologna from curling up as it fries; pat slices completely dry with paper towels to encourage crisping.
Heat pan and fat
Place a heavy-bottomed 10-inch cast iron skillet over medium heat (350°F / 175°C surface temperature). Add 1 tablespoon (15ml) canola oil and 2 tablespoons (30g) unsalted butter to the pan, and heat until the butter is fully melted, foaming subsides, and the fat shimmers slightly, about 2 minutes. Do not let the butter turn dark brown or burn.
Fry first bologna batch
Carefully place 2 bologna slices into the hot fat in a single layer, ensuring slices do not touch or overlap. Let the slices cook undisturbed for 2 1/2 minutes, until the bottom edge develops a deep golden-brown, crispy, slightly caramelized crust.
Flip and season slices
Use a thin slotted metal spatula to flip each bologna slice in one smooth motion. Sprinkle the seared top side evenly with 1/8 teaspoon (0.5g) of the ground black pepper. Continue cooking the second side undisturbed for 2 minutes, until that side is also golden and crispy, and the internal temperature of the bologna reaches 165°F (74°C).
Cook remaining bologna
Transfer the first batch of cooked bologna to a paper-towel lined ceramic plate to drain excess surface fat for 30 seconds. Repeat the frying process with the remaining 2 bologna slices: cook 2 1/2 minutes on the first side, flip, season with the remaining 1/8 teaspoon (0.5g) black pepper, and cook 2 minutes on the second side.
Rest and serve hot
Transfer the second batch of cooked bologna to the paper-towel lined plate to drain for 30 seconds. Serve immediately while hot and crispy, either as a breakfast side with scrambled eggs, on toasted white bread with yellow mustard, or as a quick sandwich filling.
Tips
2.Avoid overcrowding the skillet; cooking only 2 slices at a time keeps the pan temperature high enough to crisp the bologna edges, rather than steaming the meat into a soggy texture.
3.Hold off on adding extra salt to the bologna—cured deli bologna is already high in sodium, so the butter and black pepper provide enough balanced seasoning for most palates.
OMG this was such a game changer for our quick weeknight dinners! I grew up eating fried bologna sandwiches but never got it this crispy before—cutting those little slits around the edges like the recipe says keeps it from curling up, genius! My kids devoured theirs with extra yellow mustard and a side of tater tots, even my picky 7 year old asked for seconds. SO good, 10/10, will be making this on repeat for busy school nights.
Made this for our weekend tailgate potluck last weekend and it was a total hit! I stacked the crispy bologna on mini slider buns with a slice of American cheese and dill pickles, people kept coming back for more. Who knew such a cheap, easy 10 minute recipe would be the most talked about dish at the whole cookout? Already got three texts from friends begging for the recipe.
Super easy recipe that hits the nostalgia so hard! I ate these all the time as a kid at my grandma’s house, but I hadn’t made them as an adult until today. Cooked mine up in my old cast iron skillet like she used to, piled it high with mayo, shredded iceberg, and sliced tomato on soft white bread, and it tasted exactly like my summer visits as a kid. Perfect quick lunch when you don’t feel like putting a ton of effort into cooking, zero fancy ingredients required.