Fried Bologna
Place half a package thick-slice bologna - in the brand I use that means
- 5 thick slices bologna
in a sort of rosette around a frying pan large enough that they aren't too crowded, though they can overlap somewhat. Fry and flip until they develop a bit of colour but not black. Then add
- 2 tbsp dark brown sugar
- 2 tbsp ancient grain grainy mustard
- 1/4 cup water
Stir everything around with a wooden spoon to get the sauce under the bologna and incorporate the ingredients.
Simmer about 5 minutes
until the sauce thickens and has just begun the process of caramelization. If you leave it even 30 seconds too long it will turn into rock and you'll have to add some water to fix it.
Serve with Air Fried Mini Potatoes.