Cuso’s Smoked Bologna Sandwich Recipe
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I recall a television jingle about bologna from my childhood that would stay in my head all day. Bologna isn’t fancy, but it is flavorful, being seasoned with allspice, coriander, nutmeg, myrtle berries, and celery seed. Sometimes called Mississippi Prime Rib, I’ve added Cuso’s Mud and Lava Barbecue Sauces, along with Cuso’s Spicy Garlic Buffalo and Gravel Seasonings, to kick it up a notch. The result is a great-tasting bologna sandwich, complete with a touch of whimsy and nostalgia for good measure.
Why You’ll Like This Recipe for Smoked Bologna
- Smoking enriches the bologna with a deep, complex flavor
- The crispy crust provides a satisfying texture
- Add a little binder, and you can apply any barbecue rub you like
- It’s familiar comfort food with an adult upgrade
- Change your condiments and toppings-versatility at its best
- Simplicity. Not a fussy smoked bologna recipe, just a flavorful one.
Mississippi Prime Rib (Smoked Bologna) Sandwich
This Smoked Bologna (Mississippi Prime Rib) Sandwich has layers of flavor from thick-cut bologna, Cuso’s Spicy Garlic Buffalo Rub for boldness, and an incredible drizzle of Cuso’s Lava. The bologna caramelizes on the outside, but stays juicy within. It’s savory comfort food in every bite. Add a toasted bun and coleslaw, and you have a dish that’s tangy, crunchy, smoky, and a little spicy. Great for your backyard cookout or a game-day feast.
Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 hours 15 minutes
Ingredients: Mississippi Prime Rib Smoked Sandwich
4-5 pound bologna log from the butcher
2-3 tbsps mustard for binder
3 tbsps Cuso’s Spicy Garlic Buffalo
¼ cup Cuso’s Lava (most of it for glazing smoked bologna)
2 TBSPs Cuso’s Mud
1 package of coleslaw mix
¼ cup mayo
1-2 tbsps yellow mustard
1-2 tbsps dijon mustard
2 tbsps apple cider vinegar
1 tbsp Cuso’s Gravel
Pack of large hamburger buns
Recipe Instructions: for Smoked Bologna Sandwich
Preheat smoker to 275°F
While preheating, prep and score the bologna from top to bottom, all the way around.
Afterward, use mustard as the binder and season with Cuso’s Spicy Garlic Buffalo. Place the smoker on for an hour.
While the bologna is smoking, make the mustard coleslaw by combining coleslaw mix, mayonnaise, yellow and Dijon mustard, apple cider vinegar, one tablespoon Lava, and Cuso’s Gravel. Mix well and set aside in the fridge.
After an hour on the smoker, flip the bologna and brush on Cuso’s Mud and Lava to glaze.
Smoke for another 45 minutes.
Start a fire in your charcoal grill.
Once your bologna is at your desired smokiness, remove it from the smoker and slice it into half-inch rounds.
Sear these rounds over the charcoal fire for about a minute on each side.
Toast the buns
Assemble your smoked bologna sandwich (or Mississippi Prime Rib sandwich) with the smoked bologna and mustard coleslaw on a hamburger bun.
Enjoy! (Don't knock it till you try it!)
Get Smokin’!
You have a lot of choices in terms of potential smoking wood for Mississippi Prime Rib Sandwiches. For an intense smoke, hickory is the way to go. Oak is subtler and earthier. Mesquite is okay; just use it sparingly, as it can overwhelm flavors. Apple is subtle and sweet, Pecan is mild and nutty, and Alder imparts a delicate smoky taste.
Tips and Tricks For Success With Cuso’s Smoked Bologna Recipe
- Buy a whole piece (chub) of quality bologna. See if your butcher makes their own.
- If there’s casing, remove it before preparation.
- Don’t forget to score the bologna; this helps saturate the meat with smokiness.
- Don’t skip using a binder to keep the barbecue rub in place.
- If the bark looks too dark, wrap the edges with tinfoil for the remainder of the cook.
- Let the bologna rest for at least 15 minutes before slicing.
Bologna by Design
The world of bologna is far more diverse than you might think.
- All Beef: As the name implies, this bologna consists of no other meat than beef. If it has a firm texture and rich flavor.
- American Bologna: smooth, made with ground beef, chicken, or pork.
- Amish: Like Lebanon style but sweeter
- Garlic: Rich in garlic, American-based bologna
- German: Larger in diameter, typically made from pork with visible bits of fat. Highly aromatic.
- Lebanon: Fermented and smoked with a flavor that’s both tangy and sweet, typically beef-based.
- Pickled: Features ring bologna that is brined with vinegar and spices (a traditional deli treat)
- Poultry: Miled, often spiced
- Rag: Notable in that it’s wrapped in mesh cloth. A little funky and salty.
- Ring: Comes in a U-shape. It’s rich in garlic and dense. A great addition to charcuterie boards.
- Texas–Hot: Replete with chilis or jalapeno.
Then come flavors! People make bologna with distinctive tastes they enjoy, including:
- Beer
- Cajun
- Cheese and chili
- Chipotle
- Honey
- Maple
- Mortadella
- Onion
- Parsley
- Peppered
- Pickled
- Smoked: Hickory, Apple, Mesquite, Double-smoked
- Sweet peppers
- Whisky
- Wild game
PitMaster’s Memo: Bologna Particulars
In the US, people eat 800 million pounds of bologna every year (WOW)
- The city that sells the most bologna in a year is Los Angeles (4.9 million pounds)
- Mortadella, a large smoked pork sausage, is the original bologna, filled with peppercorns, green olives, and specks of pork fat. It originated in Bologna, Italy (thus the name).
- In Baltimore, people frequently wrap hot dogs in bologna
- The USDA classifies bologna as a frankfurter, be it oversized. In other words, bologna is a giant hot dog.
FAQs
What goes well with Cuso’s Smoked Bologna Sandwiches
For side dishes, consider Gouda mac n’ cheese, cucumber onion salad, and bacon balsamic asparagus.
Desserts: Bourbon pecan pie, caramel flan, shortcakes, and double-chocolate cookies.
To drink: cider, blush wine, bourbon, spiced rum, and red ales.
Why is this recipe for smoked bologna also referred to as Mississippi Prime Rib?
It also bears the nickname Oklahoma Prime Rib because the barbecue bologna tradition began in Oklahoma City (or Tulsa). There’s also some tongue-in-cheek playfulness because prime rib is a high-end cut of meat, but bologna is a cheap cut being treated lavishly.
When finished, because of the rubs and glaze, the Mississippi prime rib develops a smoky taste and bark, like you’d expect in a steak.
What are some optional binders and seasoning rubs you recommend for this smoked bologna recipe?
There is an entire world of binders you can consider, like hot sauce, wine, apple cider vinegar, ketchup, and Worcestershire sauce. As for seasonings, consider using brown sugar, garlic, onion, paprika, honey powder, black pepper, and maple syrup.
What is the best bread for smoked bologna sandwiches?
You want sturdy bread, such as brioche, Texas toast, and hoagie rolls.
Suggested toppings for smoked Mississippi prime rib?
Pickles, slaw, barbecue sauce, cheese, grilled onions, aioli
People Also Ask
Can I make Cuso’s smoked bologna sandwiches ahead of time?
Yes, you can prepare the meat, but don’t put it on the bread until service. Sear it in a pan or put it in the smoker for a few minutes to warm.
What is the shelf life for smoked bologna?
Store in the refrigerator for 4-5 days or in the freezer for up to 2 months.
What is the best way to slice smoked bologna for sandwiches?
If you prefer a steak-style cut, cut into ½- to 1-inch steaks. Cut ¼ inch slices for deli-style.
Besides eating it as a sandwich, what are other uses for Smoked Mississippi Prime Rib?
Transform it into burnt ends. Cut the smoked bologna into 1 ½ inch squares. Put them into a large, disposable aluminum pan. Cut 1 stick of butter into small tabs and spread them evenly over the top of the bologna. Pour 1 jar each of Cuso’s Lava Barbecue Sauce and Cuso’s Mud. Stir, turning the pieces so they are covered on all sides. Smoke for one hour. They’ll get sticky. Get out the toothpicks!
Related Recipes & Blogs:
Bologna-Related Recipes
Smoked Giant Bologna Log Review and Recipe: Love bologna? This log is HUGE!
Smoked Bologna Sandwiches with Dietz and Watson: Beef bologna, fried in butter, topped with fresh coleslaw.
Hot Dogs
Hot Dog Burnt Ends: A budget-friendly burnt end recipe with the perfect balance of sweetness, smokiness, stickiness, and caramelization.
Seattle-Style Hot Dogs: Prepared with bold @Tillamook Cheese and rich Tillamook Cream Cheese Spread,
Hot dog pine cones with a buffalo blue cheese
Coleslaw
Green Apple Slaw: Traditional slaw mixed with the freshness of apples and apple cider.
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