German Bologna Recipe

Slice and pat dry

Trim any thick rind from the bologna if present and cut into 8 thick slices about 1/3"–1/2" thick. Pat both sides dry with paper towels to remove surface moisture so they sear evenly.

In a small bowl combine kosher salt, black pepper, sweet paprika, and garlic powder. In a separate small bowl whisk together melted butter, yellow mustard, apple cider vinegar and brown sugar until smooth — this will be your basting sauce.

Lightly season both sides of each bologna slice with the spice mixture, pressing gently so the spices adhere.

Preheat grill or skillet

Heat a grill or heavy cast-iron skillet over medium-high heat (about 375°–400°F / 190°–205°C). If using a grill, oil the grates lightly. If using a skillet, add 1 tsp neutral oil and swirl to coat.

Place bologna slices in a single layer on the hot surface. Cook undisturbed 2–3 minutes until a deep golden-brown crust forms on the bottom.

Flip each slice and immediately brush the cooked side with a generous spoonful of the basting sauce. Cook the second side 1½–2 minutes until browned and heated through. Brush the top again with sauce during the last 30 seconds and allow the sugars to caramelize slightly.

If using a grill and you prefer cross-hatch grill marks, rotate slices 45° after about 1 minute on each side before flipping.

Transfer cooked bologna to a platter. Sprinkle chopped fresh parsley over the slices and spoon any remaining basting sauce over them.

Serve hot on sandwich rolls or rye bread with dill pickles and pickled red onions alongside. For serving as a main, arrange 2 slices per person; for sandwiches, place one slice per roll and add condiments to taste.