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Ring Bologna With German Potato Salad Recipe
|Bacon slices||5 , chopped|
|Onion||1⁄2 Cup (8 tbs), chopped|
|All purpose flour||2 Tablespoon|
|Celery seed||3⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Dijon mustard||2 Teaspoon|
|Red potatoes||2 Pound, boiled|
|Ring bologna||1 Pound|
Serving size: Complete recipe
Calories 1897 Calories from Fat 536
% Daily Value*
Total Fat 62 g96.1%
Saturated Fat 17.7 g88.3%
Trans Fat 0 g
Cholesterol 288.6 mg
Sodium 5483.5 mg228.5%
Total Carbohydrates 236 g78.7%
Dietary Fiber 15.8 g63.3%
Sugars 38.2 g
Protein 99 g197.9%
Vitamin A 0.1% Vitamin C 298.9%
Calcium 70.4% Iron 102.6%
*Based on a 2000 Calorie diet
Remove cooking grid.
Place casserole directly on lava rock grate, arranging rocks around dish Cook at MEDIUM-HIGH with hood open until bacon is brown and onion is tender, stirring frequently.
Stir in flour, sugar, salt, celery seed and pepper.
Add water, vinegar and mustard.
Cook and stir with hood open until mixture is bubbly, 5 to 7 minutes.
Remove from grill and set aside.
Spread lava rocks evenly across grate with long-handled tongs.
Replace cooking grid.
Close hood and heat grill at HIGH for 10 minutes.
Stir into sauce.
Place casserole on cooking grid.
Score bologna at 1-inch intervals and place beside casserole on grid.
Cook at HIGH with hood closed for 5 to 6 minutes, turning bologna over once.
Reduce heat to MEDIUM.
Place bologna in casserole on potato mixture.
Bake using indirect MEDIUM heat with hood closed until sauce is bubbly, 20 to 30 minutes.