Have you ever had bologna mix? My Mom had a really yummy bologna mix recipe that I think she got from one of my Grandma's, and we all loved it. When we were kids, though, you didn't have to worry about mystery meat or mystery meat fillers, so these days I would NOT recommend making this bologna mix recipe with just any bologna from the store. That would be downright frightening. We get bologna from our local farmer, but if your farmer doesn't make lunch meats, you could get some healthy meats here. (I checked and they DO have bologna, yay! Just use the search bar to find it quickly.)
Mom's Old Fashioned Bologna Mix Recipe
Ingredients
- 1 pound bologna from a source you trust ground — you can use a meat grinder if you have it, or I just used my food processor. (Have you seen my favorite kitchen gadgets post?)
- 1/2 of a small onion chopped small, or more if you like a lot of onion
- 4 eggs hard-boiled and chopped into pieces — pastured eggs are best (you don't have to use 4, but I like a lot)
- 1/4 to 1/2 cup mayonnaise – start with a little and keep adding until it's the consistency of a nice sandwich spread. Since all of it from the store has disgusting oils in it like canola or soybean along with a chemical cocktail of preservatives and artificial flavors, I make my own mayo, and at that post you can check out my new trick so it works EVERY time now, for real! It's fast and simple and SO tasty, if I do say so. If you don't want to make your own, though, the only kind I would buy is this mayo.
- 1/4 cup organic relish sweet OR dill, whichever you prefer, I like sweet – only use organic — trust me on this, regular relish has preservatives and fake colors and all sorts of ickiness in there. Again, you may want to add more once you taste-test. Or if some of those you are serving want more and some don't, just spread some extra on their bread.
- Sea salt and pepper to taste
Instructions
- Mix everything together, that's it! Just be sure to taste-test and see what it might need a little more of to make it super yummy. Spread it on your favorite bread, but I like it on homemade toasted buns (fried in lots of pastured butter of course), or buns from our local baker.
I'm sorry I forgot to keep track of how many sandwiches this made, but I'd guess 5-6? Of course it will depend on how much you put on your sandwich. Next time I make it I'll remember to note this better, or if you make it first, please let me know, thank you!
Let me know what you think? Did you grow up eating this too, or is it not that common? Have you ever made it? If so, how is your recipe different?
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Monica says
“Old Fashioned” is misleading considering it has organic relish and homemade mayonnaise.
KitchenKop says
Hi Monica,
The organic relish is to avoid the preservatives and other junk in regular relish–which wasn’t a thing many years ago, they made their own relish I’m sure, so buying organic is sort of in the middle. The homemade mayo is so easy to make, takes 3 minutes, give it a try! And I’m assuming that’s also how they made it way back when! 🙂
Kelly
Sue Ann says
I have served this old sandwich recipe many times at different functions and been asked for the recipe. I always use white bread and cut off the crust. Then I cut each sandwich with an X making four triangle sandwich pieces for added attraction. I’ve never given the recipe, but I just love the results!!!
KitchenKop says
Yes, there’s something about sandwiches cut into triangles isn’t there? 🙂
Kelly
Trent says
Really not worried about my health as I eat a bologna sandwich… Thanks though.
Kathleen Jones says
My mom made this all the time just bologna green pepper pimento and sweet pickles in the grinder salad dressing salt and pepper to taste it was the bomb on crackers or sandwich.
Kathy Cook says
My uncle would make it with hot dogs
Katherine Vaporis Herron says
Sorry!
Woodbridge Dairy Farm says
This is still one of my favorites but I make my own bologna too. Smoked bologna is awesome also!
Helen Carpenter says
I use to make this an it was really good
Laura Stollorz Schroeder says
Thank God I had liverwurst…lol.
Donna Barthule says
My mom made pinwheel sandwiches for one of my birthday parties, perhaps my 7th in 1959. Bologna salad was one filling, egg salad another, and PB&J was the third. She had whole loaves of bread sliced the long way, then spread the filling, rolled and sliced. I’ve always wanted to try making them. Fifty-eight years later might be the right time, maybe for one of the grandsons’ birthdays…
Cherise Harper says
My mom used to make Spam salad. Kinda the same thing …
David Summerson says
We did not put eggs in ours or relish, we used ground up dill pickles. It was one of my favorites growing up.
Cindy Pierce says
Yes, my mother made this all the time when I was growing up and did not put eggs or relish in ours. She ground up the ring bologna with an old fashioned meat grinder that attached to the edge of the counter and also added some chopped kosher dills and mayonaise to taste. Great stuff!
Mindy Stiles says
Oh man! I loved this as a kid! Our local grocery store would sell it in unsliced chunks!
Charles Hollensed says
I like to get thick slices to do on the grill and we love the salad – it is poor man’s ham salad
Kimberly Barney says
Try adding in a Tbs of peanut butter.
Sharyl Mart says
We called it “Grandma’s Spread” –bologna, mayo and dill pickles. I liked it as a kid, but always hated bologna 😉 Go figure.
Kay Hicks says
I ate a lot of this as a kid too – and my mother always added garlic to almost anything – so a wee bit of garlic is just yummo – thanks for sharing this recipe – I had forgotten how to make it- even though it’s simple enough – looking forward to eating a bunch -soon!
Kelly the Kitchen Kop says
You’re welcome Kay, and a bit of garlic does sound good!
Kelly
Samantha Salyer Jacokes says
I think she was trying to kill me. Lol! I’m an adventurous eater but liver is not for me. Gag. I need to take that supplement you showed on here.
Sharyl Mart says
My grandmother used to make this so we called it ‘Grandma’s Spread’. (Bologna, Mayo & dill pickle relish). I loved it as a kid, but detested plain bologna and wouldn’t eat that.
Kelly the Kitchen Kop says
Samantha Salyer Jacokes — what a wise Mom you had (to make you eat liver)! 🙂
Jan O'Brien Schaefer says
Back when I was a little kid, my favorite treat was when my neighbor would make me a bologna sandwich with yellow mustard on white bread. We never had that at my house. I grew up on homemade bread, which I didn’t appreciate at the time. I do now.
Jo says
My husband’s family lived in Saginaw, Mich.and made this all the time. They only used Koehler balogna and Mich. ? Pickles. All including my husband are gone now except for one aunt. Tomorrow my two sons are going to Dallas, tx to a sale from Mich. to pick koegles bologna so we can all make bologna.salad. We live in Tyler, Tx and my kids are now in their 40’s and 50’s. Good memories and the taste buds can’t wait.
KitchenKop says
Jo this is so funny because I grew up about an hour from Saginaw!!! 🙂
Kelly
Maria says
We ate this growing up, too, but it only had bologna, carrots, and mayo – less carrots than bologna, of course, but idk the ratio. This was in upstate NY. we always put it on small toasted rolls.
Tonya B says
We also grew up eating this only without the eggs. We always had these sandwiches at every family bridal or baby shower. I grew up in Michigan and now live in Kansas. No one of our acquaintances here had ever heard of this before — really only see the ham salad here. We also grew up eating a crepe like egg/flour pancake that seems to be only known in Michigan. Isn’t it amazing how areas of the country have very local food traditions?
KitchenKop says
Yes and now you’ve gotten me hungry for crepes too! 🙂
Jackie says
We also called it bologna salad. I remember after grocery shopping on Saturday mornings my mother and later I would get the old cast iron hand grinder out and putting the bologna and onions through. After grinding the bologna, we put a few saltine crackers through to clean out the remainder of the meat and to thicken up the spread. I’m not sure how the crackers came to be added, it was probably a handed-down through the generations part of the recipe that stretched the meal. We added Kraft salad dressing and relish to the mix. We sometimes made the spread into sandwiches, but I preferred putting it on crackers and enjoying it. Those old memories!
Kimberly says
Yumm! We called it bologna salad when I was little:)
Lori says
My ex-mother-in-law used to make a similar spread, but she would have me go buy 5 pounds of bologna (from the small grocer down the street in the very small village we lived in), then she would grind it in the hand grinder that attached to the kitchen table. Once all was ground, she would grind in whole stewed tomatoes (without all the juice), add pickle relish and mayo and we would have that for dinner, along with fresh veggies out of the garden. People were always in and out of my in-law’s house and so this large amount never lasted more than 2-3 days.
KitchenKop says
Tomatoes, really, how interesting!!!!
Kel
Lori says
Yes, and I wish I could remember the amounts of tomatoes, but I cannot. That was over 33 years ago and my memory has failed me on this one. 🙂