It will only take one small bite of these Smoked Bologna Burnt Ends to have you insisting they are on every game day spread. These are sticky caramelized bites of heaven ready for you to wow all your guests.
🍽️ Why This Works
WOW Your Guests | When you need a simple recipe to simply get the “wow” factor your guests, this is a “go-to” one for you to reach every single time.
Simple | Even if you haven’t made Smoked Bologna before, you are going to love the simplicity of how easy it is to make and how delicious the dish is. We used three ingredients in this whole recipe. It can’t get easier than that.
Dump and Stir | This is a rare recipe that is put on the grill in a disposable aluminum pan that is a dump, stir and serve recipe.
Flexible | You can use the sauce combo we chose here or use your favorite sauce. Next on my list is to try the simple Cranberry Chili Sauce and the Pumpkin Bourbon BBQ Sauce. If you have summer cherries, make sure to make the Cherry Bourbon BBQ Sauce.
Smoked Bologna – We smoked a five pound bologna chub which was a blast! If you haven’t tried that, give it a shot – it was so easy, made a lot and tasted so good.
Fruit Spread – I love a nice rich and tangy BBQ sauce, but sometimes it needs to be softened with a bit of a sweet flavor. A bit of apricot fruit spread worked perfectly to temper the BBQ sauce.
Step One: Combine the jam and the BBQ sauce in a bowl and stir. Feel free to adjust the amounts of either if you prefer a sweeter or more tangy result.
Step Two: Cut the Smoked Bologna into one inch cubes.
Step Three: Pour the bologna into a disposable aluminum pan and add the sauce. Stir to combine. I found it easier to just use my hands. You are looking for the bologna to be lightly covered in the sauce. You don’t want too much here as it will turn into a goopy mess.
Step Four: Heat the grill up to 350 degrees and place the aluminum pan on the grill grate and cook for 15 minutes, stirring every couple of minutes.
Note: The bologna is precooked, so you are just looking for the outside to darken and the BBQ sauce/jam mixture to caramelize a bit. It will almost look burnt. Make sure to stir well from the bottom of the pan.
❗ Expert Tips
Stir, stir and stir. They will want to stick to the bottom of the pan with all the ooey, gooey sugars, so make sure to keep stirring and stay close by.
Don’t use any pans that you care about for this recipe. This is best used with a disposable pan that you can toss away at the end.
Serve these for pot lucks, game days and tailgating with toothpicks for each one.
It is a good idea. You are dealing with a lot of sugars here with the jam and sauce that lead to burning and sticking.
Keep the leftovers in the refrigerator for up to three days in a sealed container.
Yes, just put them in a sealed container and store for 4-6 weeks in the freezer.
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Smoked Bologna Burnt Ends
- 5 lb Smoked Bologna Chub cubed
- 1 jar BBQ sauce
- 1 jar Apricot Jam
- Combine the jam and the BBQ sauce in a bowl and stir.
- Using the Smoked Bologna, cut into one inch cubes.
- Combine the bologna chunks and the BBQ sauce mixture together, using your hands to make sure everything is lightly covered.
- Heat smoker up to 350 degrees and place aluminum pan over the grill grate and cook for 15 minutes, stirring every couple of minutes.
- Remove when the sugars have caramelized and the bologna has darkened nicely.