Bologna Salad Sandwich Spread
Bologna Salad Sandwich Spread recipe. A simple but tasty dish that can be served as a sandwich spread or as a dip.
Bologna Salad Sandwich Spread recipe. A simple but tasty dish that can be served as a sandwich spread or as a dip.
- Carbohydrate 2.2785 g
- Cholesterol 0.408333333333333 mg
- Fat 0.113822916666667 g
- Fiber 0.0561458345502615 g
- Protein 0.35678125 g
- Saturated Fat 0.0586979166666667 g
- Serving Size 1 1 Serving (15g)
- Sodium 52.1135416666667 mg
- Sugar 2.22235416544974 g
- Trans Fat 0.00893229166666665 g
- Calories 11 calories
Step-by-step
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Grind the bologna and eggs in a meat grinder with a medium blade.
- In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.
Achieving the Correct Grind
How does one prevent a spread from turning into a uniform, pasty paste? Passing the ingredients through a mechanical meat grinder fitted specifically with a medium blade yields the necessary particulate structure instead of a homogenized puree. Because bologna contains a high fat-to-protein ratio, keeping the meat thoroughly chilled prior to grinding prevents the fats from smearing against the metal blades. Grinding the hard-cooked eggs alongside the meat integrates the proteins evenly without requiring extra manual chopping.
Controlling Moisture and Viscosity
Why do some spreads separate into an oily pool after hours in the refrigerator? Emulsified sandwich dressings contain high concentrations of oil and vinegar that can break down if combined with warm ingredients, making it essential to cool the boiled eggs in ice water immediately after their twelve-minute soak. Adding the creamy dressing gradually allows the proteins to absorb the moisture without drowning the mixture. Chilling the finished batch for a full three hours allows the sweet pickle relish to distribute its moisture evenly through the meat matrix.
Adapting for Dietary Needs
Can this preparation accommodate different nutritional requirements without altering the physical mouthfeel? Replacing standard emulsion dressings with thick, plant-based mayonnaise maintains the correct viscosity, though cooks should monitor the salt content since alternative dressings vary widely in sodium. Swapping traditional pork or beef sausages for poultry-based deli meats alters the fat composition slightly, requiring a slightly finer grind to maintain the spreadable consistency.
