This Smoked Bologna recipe is perfect for an afternoon snack, or a sliced bologna sandwich to satisfy your meat cravings. A smokey twist on classic meat, this recipe will have you drooling in anticipation.
Smoked Bologna
Bologna is classic meat that tastes great as-is, and even better when smoked. Prepare your smoker, season your bologna sausage and smoke low and slow for an incredible new taste.
Typically when you’re buying bologna from the grocery store, it’s already cooked and could be eaten as it comes. However, we prefer adding our own rubs and smoking to give us the sweet smokey flavour we’re after.
For a smoked bologna recipe that will please even the pickiest eaters in your life, read on:
How to Make Smoked Bologna
- Step 1 – Preheat Smoker
Preheat your smoker to 225°F/107°C and prepare your wood chips. We recommend using hickory or oak as they will provide a great smokey aroma for the sausage.
- Step 2 – Prepare Your Sausage
Score your bologna sausage on all sides in a criss-cross pattern. When you’re finished scoring, you should be left with diamond shapes throughout the whole sausage, allowing for an even and thorough cook when smoked.
- Step 3 – Season Your Sausage
Coat your sausage in mustard using an oil brush to allow the seasoning to stick to the bologna sausage. Mustard can be a love/hate condiment so if you don’t like yellow mustard, substitute with mayonnaise, olive oil or a small amount of honey instead.
Once you’ve prepped your sausage for seasoning, apply your rub on top. The rub should coat the entire sausage and stick well to the surface. - Step 4 – Smoke Bologna
Smoke your bologna sausage for around 3 hours until it has changed colour. Although the bologna is already cooked, smoking it for 3 hours on low heat will allow the flavour to penetrate the meat, giving you a really tasty result.
If you’re an expert smoker, you may want to adjust the cooking time based on how you prefer your meat to be once smoked. - Step 5 – Cover Sausage in BBQ Sauce
Remove the sausage from the heat, coat it in BBQ sauce using your oil brush & return to the smoker for a few more minutes. We usually recommend only around 5-10 minutes to allow the BBQ sauce to heat up and add stickiness to the outside of the sausage.
- Step 6 – Serve!
How you serve your bologna will depend on how you’re wanting to eat it. Slice into thick slices or “fingers” for a snack, or carve thin slices if you’re going to be making sandwiches.
Related Recipes
Smoked Bologna Recipe
Equipment
- BBQ Grill Accessories (Tongs, Basting Brush, etc.)
- wood chips hickory or oak
Ingredients
- Bologna Sausage
- 1 tbsp Yellow Mustard
- Sweet Brown Sugar Rub
- 2 tbsp BBQ sauce
Instructions
- Preheat your smoker to 225°F/107°C
- Score your bologna sausage on all sides in a criss-cross pattern
- Coat your sausage in mustard and apply your chosen rub
- Smoke your bologna sausage for around 3 hours
- Remove the sausage from the heat, coat in BBQ sauce & return to the smoker
- Serve in thick slices for snacks, or thin slices for sandwiches
Smoked Bologna FAQs
As with any edible item, smoked bologna does have a shelf life. Once smoked, you can store your bologna for up to 4 days in the refrigerator or 3 months in the freezer if stored in an airtight container.
Chub Bologna is basically compound and fully cooked meat; usually pork, beef, or veal. It is traditionally a great snack for children, though can be very versatile when paired with other recipes.
You can freeze smoked bologna after cooking. We recommend sealing in an airtight container after it’s cooled, and it can be preserved for up to 3 months in the freezer.
